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Blueberry Peach Muffins

Blueberry Peach Muffins

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Christine

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

Ingredients {{adjustedServings}} servings

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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:
  • 60 mg
  • 20%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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

Drea
53
6/30/2008

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 the cinnamon mixture into the batter instead of on top. Much more flavorful and the kids loved them! Is now a staple in my recipe collection!

Anniecooks
29
8/30/2003

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.....will make again

scubaandie
26
9/16/2006

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 wonderful warm out of the oven with a little bit of butter. It was almost like southern peach cobbler, but remember I used 2 heaping cups of peaches. It really isn't too sweet, so keeping that in mind, you might consider adjusting the sugar a little if you like a sweet muffin, but I liked the sweet bites each time I found a peach bit, so it didn't bother me. It is not your standard fluffy muffin recipe and it seems to be on the heavier side. But I found it refreshingly different, which is why I came to the site. I think I am going to try it again in a couple of months with APPLES! This is a great comfort food recipe and my roommate ate 4 in a row right out of the oven and raved about them.