Blueberry Peach Muffins
This blueberry peach muffins recipe uses two full cups of fruit, a buttery streusel top, and a two-temperature bake that gives each muffin a tall, bakery-style dome. The batter comes together in one bowl of dry ingredients and one bowl of wet, so there's no mixer required.
Equipment
- Muffin Pan - standard 12-cup
- Paper Muffin Liners - or nonstick spray
- Mixing bowls - one medium, one large
- Cookie scoop - large, for even portioning (optional)
- Kitchen scale - optional, for measuring by weight
Ingredients
- 2½ cups all-purpose flour - 313g
- 1 cup granulated sugar - 200g
- ¼ cup light brown sugar - 50g, packed
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- ½ cup unsalted butter - 113g, melted and cooled slightly
- 2 large eggs - room temperature
- ¾ cup sour cream - 180g, or plain Greek yogurt
- ⅓ cup whole milk - 80ml
- 1 tsp pure vanilla extract
Fruit
- 1 cup fresh blueberries - 150g, rinsed and dried, plus 1 tbsp flour for tossing
- 1 cup fresh peaches - 150g, peeled and diced small (about 1 large peach), patted dry
Streusel Topping
- ⅓ cup light brown sugar - 65g, packed
- ¼ cup all-purpose flour - 30g
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter - 42g, melted
- 2 tbsp turbinado sugar - optional, for sprinkling before baking
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
- In a small bowl, stir together brown sugar, flour, and cinnamon. Pour in melted butter and stir with a fork until the mixture looks like wet sand and clumps when pressed. Refrigerate while you make the batter.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until fully distributed with no clumps.
- In a medium bowl, whisk melted butter and eggs until smooth. Add sour cream, milk, and vanilla, and whisk until pale and slightly thickened.
- Pour wet mixture into dry ingredients. Using a rubber spatula, fold together just until no dry streaks remain. Do not overmix.
- In a small bowl, toss blueberries with 1 tablespoon of flour until coated. Add floured blueberries and diced peaches to the batter. Fold gently with 8-10 turns until fruit is evenly distributed.
- Using a cookie scoop, divide batter evenly among 12 muffin cups, filling each about three-quarters full. Sprinkle chilled streusel generously over each cup, pressing down lightly. Sprinkle with turbinado sugar if using.
- Bake at 400°F for 5 minutes. Without opening the oven, reduce temperature to 375°F and continue baking for 15-17 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes on a wire rack. Run a thin knife around the edge if any streusel has stuck. Transfer muffins to the rack to cool for at least 10 more minutes before serving.
Notes
- Frozen fruit: Use frozen blueberries straight from the freezer (do not thaw) and thawed, well-drained peaches patted completely dry.
- Prevent sinking: Toss blueberries in flour before adding to keep them suspended in the batter.
- Room temperature ingredients: Use room temperature eggs and sour cream so the batter emulsifies smoothly.
- Don't overmix: Overmixing develops gluten and results in tough, dense muffins instead of tender domed ones.
- Measure flour correctly: Spoon flour into the measuring cup and level it off, or better yet, weigh it to avoid dense muffins.
- Chill streusel: Refrigerate the streusel topping while making the batter so it stays crumbly and doesn't melt into the muffin.
- Bake immediately: Fill and bake right away since the baking soda starts reacting as soon as it hits the wet ingredients.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Variations: Try adding ¼ cup of chopped pecans or walnuts to the streusel, or swap half the streusel flour for rolled oats.
- Loaf version: Bake the same batter in a 9x5 inch loaf pan at 350°F for 50-60 minutes.
Nutrition
Serving: 1muffinCalories: 245kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 48mgSodium: 190mgFiber: 1gSugar: 19g
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