Blueberry Peach Muffins

Blueberry Peach Muffins

74

"My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!"

Ingredients

35 m {{adjustedServings}} servings 231 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  2. In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
  3. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
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Reviews

74
  1. 85 Ratings

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Excellent recipe...the first time I made these, I followed the recipe exactly. Very good but the actual muffin was a little bland. The second time, I added 1 tsp vanilla extract and then added...

I made this recipe over the 4th for brunch and my family loved it. Since I didn't have muffin papers, I made it in a 12x7 baking dish as a coffee cake and I used canned peaches, came out great.....

This was a pretty good recipe. I used a generous 2 cups of peaches only (no blueberries) and added 2t or so of cinnamon to the recipe before baking. The batch made 20 muffins and they were wond...