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:
- In a medium mixing bowl, combine all-purpose flour, granulated sugar, brown sugar, and cinnamon. Whisk thoroughly to combine.
- 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:
- Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- 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.
- Gradually add the melted salted butter and granulated sugar, mixing until well combined.
- Sift in the all-purpose flour, baking powder, and baking soda. Fold gently with a spatula until just combined.
- Carefully fold in the diced peaches and blueberries, being cautious not to overmix the batter.
Assemble the Muffins:
- Use an ice cream scoop to fill each muffin liner approximately 2/3 full with the batter.
- Sprinkle the crumble topping generously over each muffin.
Bake:
- 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:
- 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!