Blueberry-Peach Muffins with Crumble replaces the word nice with emptypping: A Perfectly Fruity Delight

Blueberry-Peach Muffins with Crumble replaces the word nice with emptypping: A Perfectly Fruity Delight

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

Why you'll love it: These muffins are packed with juicy fruit, providing the perfect balance of sweetness and tartness. The crumble topping gives the muffins a delicious crunch and a hint of cinnamon. Easy to make and incredibly delicious, these muffins are a great way to start the day or enjoy anytime.


Perfect occasion: Ideal for breakfast, brunches or as a delicious snack throughout the day. These muffins are perfect for packing in lunch boxes, serving at casual get-togethers, or with a cup of coffee or tea. Their beautiful presentation and irresistible taste also make them a great choice for potlucks or bake sales.

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


For the crumble topping:

  • 35 g cold salted butter, cut into cubes
  • 40g caster sugar
  • 30g brown sugar
  • 75 g all-purpose flour
  • 2g of cinnamon

For the muffins:

  • 120 ml of milk + 1 tablespoon of lemon juice (mixed and reserved)
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 115 g melted salted butter
  • 200g caster sugar
  • 255 g all-purpose flour
  • 2 teaspoons of baking powder
  • 1/8 teaspoon baking soda
  • 170 g of fresh blueberries
  • 150 g fresh peach, diced


Prepare the crumble topping:

  1. In a medium mixing bowl, combine all-purpose flour, granulated sugar, brown sugar and cinnamon. Whisk carefully to combine.
  2. Add the cubed salted butter and crumble it into the dry mixture with your hands until it resembles large crumbs. Put aside.
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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 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 caster sugar, mixing until well combined.
  4. Sift together the all-purpose flour, baking powder and baking soda. Gently fold with a spatula until everything is well combined.
  5. Gently fold in the diced peaches and blueberries, taking care not to overmix the batter.

Assemble the muffins:

  1. Use an ice cream scoop to fill each muffin cup about 2/3 full with batter.
  2. Sprinkle generously with crumble on each muffin.


  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 in the center comes out clean.
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Cool and serve:

  1. Let the muffins cool in the pan for 10 to 15 minutes before transferring them to a wire rack to cool completely.

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

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