Best 3 Blueberry Peach Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing Blueberry Peach Muffins, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. These delectable muffins, bursting with juicy blueberries and succulent peaches, are not just a morning treat, but a symphony of flavors that can be savored anytime. Dive into this article to discover the secrets behind these scrumptious treats, including two extraordinary recipes: the Classic Blueberry Peach Muffins and the irresistible Blueberry Peach Muffins with Streusel Topping. Prepare to embark on a blissful baking adventure that will leave you craving more.
Here are our top 3 tried and tested recipes!
BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- 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.
- 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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
BLUEBERRY PEACH MUFFINS
Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.
Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY PEACH MUFFINS
The combination of blueberries and peaches isn't that commonly used like other combinations... but it should be. These muffins are tender and melt in your mouth. What we really loved is that they're not overly sweet. So, the sweetness from the peaches is noticeable and you taste the slightly tart blueberries. The buttered spiced...
Provided by Beth Streeter
Categories Other Breakfast
Time 50m
Number Of Ingredients 16
Steps:
- 1. MUFFIN DIRECTIONS: Preheat oven to 400 degrees.
- 2. In a large bowl, stir together flour, sugar, brown sugar, baking powder, and salt.
- 3. In a separate bowl, mix together eggs, milk, and melted butter until well blended.
- 4. Pour the wet ingredients into the dry and mix until blended.
- 5. Fold in blueberries and peaches.
- 6. Grease muffin tins or line with paper liners and fill 1/2 to 3/4 full.
- 7. Bake for 18 to 20 minutes or until toothpick or cake tester comes out clean.
- 8. Melt the buttr. In another small bowl, stir together topping sugar, cinnamon, and nutmeg.
- 9. With a pastry brush, brush the top of muffins with melted butter.
- 10. Sprinkle with sugar mixture.
- 11. Cool over a wire rack.
Tips:
- For the best results, use fresh blueberries and peaches. If using frozen fruit, thaw it completely before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure the muffins are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they're done.
- These muffins are best served warm, but they can also be stored at room temperature for up to 2 days or in the freezer for up to 2 months.
Conclusion:
These blueberry peach muffins are the perfect summer treat. They're light, fluffy, and full of flavor. And they're so easy to make, you'll be able to whip up a batch in no time. So next time you're looking for a delicious and easy breakfast or snack, give these muffins a try. You won't be disappointed.
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