Last updated on June 13th, 2025
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Blueberry Peach Muffins are made with sweet juicy blueberries and fresh-picked peaches, then topped with a buttery, crunchy crumble. These are similar to my Old-Fashioned Blueberry Muffins recipe, but with the addition of fresh-picked peaches and a homemade crunchy topping. They’re perfect for a summer breakfast or brunch, or as a way to use up freshly picked summer fruit.
Ingredients for Blueberry Peach Muffins
WET INGREDIENTS
- canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
- sugar: sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
- brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
- buttermilk: 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”. MAKE YOUR OWN! 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.
- eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
- vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
- blueberries: Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
- peaches: 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.
DRY INGREDIENTS
- Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
- clearJel: Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
- baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
- baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
- cinnamon: 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: 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.
- salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.
How to make crumb topping
When making crumb topping, be sure to use room temp butter as melted butter will makes the crumb soggy.. 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.
Baker’s Tips
- Do not thaw the fruit before adding them to the dough, as they release liquid and can turn the batter blue.
- Before adding blueberries into the batter, toss in a small amount of flour or cornstarch and gently fold in by hand.
- Let muffin batter rest in bowl for 10-15 minutes before scooping into muffin liners to absorb the flour.
- To get high domes on muffins, start oven at at high temperature for 10 minutes, then reduce oven for the remaining bake time.
- Aluminum muffin pans that are light in color are best for conducting even heat. 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.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.
TO MAKE GLUTEN-FREE
Here are some tips for gluten free baking
- Use a premium gluten-free flour blend.
- Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
- Add 1-2 tablespoons additional liquid to help hydrate the flour.
- Reduce the oven temperature by 25°, as gluten-free flour is delicate and could burn before the center is done.
- Gluten-free baked goods dry out quickly, so put them in a sealed container right away.
TO MAKE VEGAN/DAIRY FREE
- To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
- Swap out the butter with unsalted vegan butter sticks.
- Replace the dairy with unsweetened oat or almond milk.
Equipment
Recommended tools: (affiliate links)
Storage
Baked Muffins: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.
How to pick and preserve fresh-picked blueberries
- Plan to pick blueberries very early in the morning before the bugs are active and to avoid the sun in the July heat.
- Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
- Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
- To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
- To freeze: do not wash them before freezing, as their natural coating helps preserve freshness. Place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place berries in ziploc bags or vacuum seal them for up to 1 year.
How to pick and preserve fresh-picked peaches
- It is best to pick peaches early in the morning before the bugs are active and to avoid the late summer heat.
- To preserve fruit: 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.
- Remove par-boil in hot water for 20 seconds and then peach skins, remove pit and slice, and sprinkle with a light coating of sugar.
- To refrigerate: place in a sealed container for up to 2 weeks.
- To freeze: 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.
- Canning: follow the USDA Complete Guide to Canning
Related Recipes
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. instant ClearJel
- ⅓ c. sugar
- ⅓ c. brown sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 t. cinnamon
- ¾ tsp. salt
- ¼ tsp. nutmeg
WET INGREDIENTS
- ⅓ c. oil or melted butter
- 1 egg
- ½ c. buttermilk
- 1 c. blueberries toss in flour
- 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
- ¼ 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.
BATTER
- Whisk together dry ingredients flour, sugar, brown sugar, baking powder, baking soda, salt, and spices in a bowl.
- Add oil, buttermilk, egg, and vanilla and mix well.
- 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.
CRUMB TOPPING
- In a separate bowl, mix together butter, flour, oats, brown sugar, and cinnamon until it turns into a crumbly texture.
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.
More Muffin Recipes
Leave a comment below and let me know how it turned out for you!
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