Table of contents
This Blueberry Peach Muffins recipe is made using sweet, juicy blueberries, fresh-picked peaches, and is topped with a buttery, crunchy crumble. Inspired by my Old-Fashioned Blueberry Muffins recipe, this version adds the addition of fresh-picked peaches and a homemade crunchy topping. They’re just perfect for a summer breakfast, weekend brunch, or easy way to use up freshly picked summer fruit.
Ingredients for Blueberry Peach Muffins
Dry Ingredients
- Unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
- Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
- Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
- Baking powder is a leavening agent that contains both an acid (cream of tarter) and a base (baking soda) to help baked goods rise. Use a double-acting, aluminum-free baking powder to avoid a bitter aftertaste.
- Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
- Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
- Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
Wet Ingredients
- Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
- Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
- Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
- Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
- Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
- Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
Mix-Ins
- Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
- Peaches are a juicy stone fruit that grow on trees and ripen in late summer. They contain a large pit in the center and come in several varieties, like white and yellow, with either a fuzzy or smooth outer skin.
Crumb topping
- Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
Make your own ingredients
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.
Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
Baker’s Tips
- Do not thaw the fruit before adding to the batter. Thawed frozen fruit may release excess liquid that can stain the batter. Gently fold the fruit by hand into the batter.
- Lightly coat blueberries in flour or cornstarch before folding them into the batter. This helps them stay evenly distributed and prevents them from sinking to the bottom.
- Let batter rest in the bowl, covered with a towel for 5 – 15 minutes before pouring into loaf pan. This allows the flour to fully hydrate, resulting in a light, tender crumb.
- When making crumb topping, be sure to use room temp butter as melted butter will makes the crumb soggy.
- Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.
- To get high dome on the loaf, pre-heat oven to 375°, then reduce oven to 350° once the loaf is in the oven.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Keto (low carb, high fat)
- Flour: Swap the white flour for almond flour or coconut flour.
- Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
- Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
- Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Allergen Free (none of the 9 allergens)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
- Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
Storage & Freezing
Baked: Store the baked loaf in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.
Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.
FAQ’s
Can I use frozen fruit instead of fresh-picked blueberries or peaches?
Yes. Pull out frozen fruit first and let it come to room temperature as you begin to start baking. Lightly toss in flour or cornstarch before folding into the batter to distribute evenly.
What is the best type of pan to use?
Light-colored aluminum bread pans are best for conducting even heat. Fill the pan about 3/4 of the way full to allow the loaf to rise without spilling over the pan. Lightly coat the top of the muffin pan with non-stick spray before filling the muffin liners to prevent the muffins from sticking to the pan.
How to pick and preserve fresh-picked blueberries
- Pick blueberries early in the morning when temperature is cooler and the bugs are less active.
- Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
- Bring your own containers like ziploc bags, coolers or large buckets to transport the berries home.
- Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
- Short-term storage: If you are going to use within 1 – 2 weeks, put blueberries in an air-tight container in the refrigerator.
- To freeze: spread the berries in a single layer on a parchment-lined half-sheet pan. Freeze for 1 hour, then transfer into ziploc bags or vacuum-seal up to 1 year. If you are short on time, you can put the berries straight into the bags, however be sure to sort out the stems any smooshed or tiny, green berries as you go.
How to pick and preserve fresh-picked peaches
- Pick peaches early in the morning when temperature is cooler and the bugs are less active.
- Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
- Bring your own containers like large reusable bags, coolers or large buckets to transport the fruit home.
- Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
- Short-term: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen. Place in the refrigerator for up to 2 weeks.
- To remove skins: par-boil peaches in hot water for 20 seconds, shock in ice cold water, remove peach skins. Then remove pit, slice, and sprinkle with a light coating of sugar.
- To freeze: remove skins and center pit. Slice peaches and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
- To can: follow the USDA guidelines.
Blueberry Peach Crumble Muffins
Blueberry Peach Crumble Muffins combine the sweet and tangy flavors of blueberries and peaches and have a crunchy crumble topping.
Servings: 12
Print Recipe
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Ingredients
DRY INGREDIENTS
- 1 ¾ c. unbleached flour
- 1 T. cornstarch
- ½ c. brown sugar
- ⅓ c. sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- ½ tsp. nutmeg
WET INGREDIENTS
- ⅓ c. melted butter
- 2 T. oil
- 2 eggs
- ½ c. buttermilk
- 1 ½ tsp. vanilla
MIX-INS
- 1 c. blueberries toss in flour
- 1 c. peaches small dice
CRUMB TOPPING
- 4 T. butter room temp
- ¼ c. oats
- ¼ c. flour
- ¼ c. brown sugar
- 1 tsp. cinnamon
Instructions
PREP
- Pre-heat oven to 375°.
- Prepare muffin pan with liners or non-stick spray.
- Peel and cut peaches into small diced pieces. Toss blueberries in flour and set aside.
- Make the crumb topping. In a separate bowl, mix together butter, flour, oats, brown sugar, and cinnamon until it turns into a crumbly texture.
- Whisk together dry ingredients in a bowl.
MUFFIN BATTER
- Pour dry ingredients into the mixer.
- Add wet ingredients and mix until combined.
- Gently fold in peaches and blueberries by hand and mix together.
- Let batter rest in bowl up to 15 minutes before scooping into muffin liners.
- Scoop batter into muffin liners ¾ full.
BAKE
- Sprinkle crumb topping on the tops of the muffins.
- Bake at 375° for 10 minutes (oven time may vary). Reduce oven to 350° and bake for an additional 12-13 minutes.
- Let cool and store in air-tight container.
Notes
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here. Here are a few basic tips when converting conventional recipes into specialty baked goods.- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Keto (low carb, high fat)
- Flour: Swap the white flour for almond flour or coconut flour.
- Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
- Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
- Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
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