Last updated on October 25th, 2024

Blueberry Peach Crumble Muffins combine the sweet and tangy flavors of blueberries and peaches and have a crunchy crumble topping.

How to make Blueberry Peach Crumble Muffins:

Ingredients:

Use fresh picked blueberries and peaches:

I prefer to use a mix of Jonagold or Jonathan, as their soft texture provides moisture, along with Granny Smith, to provide tart flavor. For more texture in muffins, I grate the apples for moisture and also add diced apples to provide texture. There are so many ways to use up fresh apples in things like baked goods or apple butter, however, if you want to stretch shelf life out over the season, store them individually wrapped in newspaper in a cool basement, garage or refrigerator.

Baker's Tips:

Best pans for baking muffins:

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.

How to make crumb topping:

When making crumb topping, be sure to use room temp butter. You don’t want to use melted butter which makes the crumb soggy, nor do you want to use cold butter since it cuts into the flour and becomes thin when spread over the top. The recipe calls for 2 T. of flour and 2 T. of oats, however, if you prefer not to use the oats, you can just double the flour.

Blueberry Peach Crumble Muffins

Course: Breakfast

Cuisine: American

Keyword: muffins

Servings:

Blueberry Peach Crumble Muffins combine the sweet and tangy flavors of blueberries and peaches and have a crunchy crumble topping.

Print Recipe

Ingredients

DRY INGREDIENTS

1 ¾ c. unbleached flour
⅓ c. sugar
⅓ c. brown sugar
1 ½ tsp. baking powder
1 t. cinnamon
1 tsp. salt
½ tsp. baking soda
¼ tsp. nutmeg

WET INGREDIENTS

⅓ c. oil or melted butter
1 egg
½ c. buttermilk
1 c. blueberries
1 c. peaches small dice
1 ½ tsp. vanilla

CRUMB TOPPING

2 T. butter room temp
2 T. brown sugar
2 T. flour
2 T. oats
½ c. nuts (optional
¼ tsp. cinnamon

Instructions

PREP

Pre-heat oven to 375 degrees.
Line muffin pan with muffin liners, or spray with non-stick spray.
Peel and cut peaches into small diced pieces.
Whisk together dry ingredients flour, sugar, brown sugar, baking powder, baking soda, salt, and spices in a bowl.

BATTER

Add oil, buttermilk, egg, and vanilla and mix well.
Gently fold in peaches and blueberries by hand and mix together.
Scoop batter into muffin liners ¾ full.

CRUMB TOPPING

In a separate bowl, mix together butter, flour, oats, brown sugar, and nuts until it turns into a crumbly texture. Sprinkle on the tops of the muffins.

BAKE

Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for 12-13 minutes. Let cool and store in air-tight container.

Notes

GLUTEN-FREE:

Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.

VEGAN:
• In place of the buttermilk, use unsweetened oat, coconut or almond milk.
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.

Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern