Blueberry Peach Muffins

Blueberry Peach Muffins


"Sweet, buttery and delicious. These fruity muffins are sure to be a family favorite."


45 m {{adjustedServings}} servings 215 cals
Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Place paper baking cups in muffin pans.
  2. Combine flour, baking powder and soda; set aside.
  3. Combine milk and yogurt; set aside.
  4. Beat eggs and SPLENDA(R) Granulated Sweetener at high speed with an electric mixer about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling 3/4 full.
  5. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.
Tips & Tricks


  • Note
  • Serving Size: 1 muffin
  • Smaller blueberries are better.
  • 1/3 cup diced fresh or frozen peaches may be substituted.
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Your rating



  1. 11 Ratings


These were exceptional! I made a few substitutions mostly because it was what I had on hand. I used raspberry fat-free yogurt instead of peach; almond extract instead of vanilla; fat free half...

Appeared to be a tasty muffin but lacked the richness I was expecting. I liked the accent of blueberry and peach but thought the muffin was a bit dry.

I'm not a big fan of peach, but it mixes well with the blueberries. Moist, not overly sweet.