Blueberry Peach Muffins with Crumble Topping: A Perfectly Fruity Delight

These Blueberry Peach Muffins combine the sweetness of fresh peaches and blueberries with a crunchy cinnamon crumble topping. The result is a moist, flavorful muffin that’s perfect for breakfast, brunch, or a snack. The combination of tart blueberries and sweet peaches creates a delightful contrast, while the crumble topping adds a satisfying crunch.

Why You’ll Love This: These muffins are bursting with juicy fruits, offering a perfect balance of sweetness and tartness. The crumble topping enhances the muffins with a delightful crunch and a hint of cinnamon. Easy to make and incredibly delicious, these muffins are a great way to start your day or to enjoy as a treat any time.

Perfect Occasion: Ideal for breakfast, brunch gatherings, or as a delightful snack throughout the day. These muffins are perfect for packing into lunchboxes, serving at casual get-togethers, or enjoying with a cup of coffee or tea. Their beautiful presentation and irresistible taste also make them a great choice for potlucks or bake sales.

Decoration Tips: For an extra touch of elegance, dust the cooled muffins with a light sprinkle of powdered sugar. You can also add a few fresh blueberry and peach slices on top before baking for a decorative touch. A drizzle of lemon glaze can enhance their appearance and add an extra layer of flavor.

Ingredients:

For Crumble Topping:

• 35g salted butter, cold and cubed
• 40g granulated sugar
• 30g brown sugar
• 75g all-purpose flour
• 2g cinnamon

For Muffins:

• 120ml milk + 1 tbsp lemon juice (mixed together and set aside)
• 2 eggs
• 1 1/2 tsp vanilla extract
• 115g salted butter, melted
• 200g granulated sugar
• 255g all-purpose flour
• 2 tsp baking powder
• 1/8 tsp baking soda
• 170g fresh blueberries
• 150g fresh peach, diced

Instructions:

Make the Crumble Topping:

1. In a medium mixing bowl, combine all-purpose flour, granulated sugar, brown sugar, and cinnamon. Whisk thoroughly to combine.
2. Add the cubed salted butter and crumble it into the dry mixture with your hands until it resembles coarse crumbs. Set aside.

Prepare the Muffin Batter:

1. Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, combine the milk and lemon juice mixture with the eggs. Whisk until well combined, then stir in the vanilla extract.
3. Gradually add the melted salted butter and granulated sugar, mixing until well combined.
4. Sift in the all-purpose flour, baking powder, and baking soda. Fold gently with a spatula until just combined.
5. Carefully fold in the diced peaches and blueberries, being cautious not to overmix the batter.

Assemble the Muffins:

1. Use an ice cream scoop to fill each muffin liner approximately 2/3 full with the batter.
2. Sprinkle the crumble topping generously over each muffin.

Bake:

1. Bake at 425°F (218°C) for 13 minutes. Reduce the temperature to 360°F (182°C) and bake for an additional 14 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

1. Allow the muffins to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely.

Enjoy these delightful Blueberry Peach Muffins with their perfect blend of sweet peaches, tart blueberries, and crunchy crumble topping, ideal for any occasion!