Jumbo bakery-style Blueberry Peach Muffins are soft, moist, and fluffy, packed with fresh fruit, and topped with a light glaze that adds just the right amount of sweetness. These muffins are easy to make and perfect for a weekend breakfast or brunch treat.
Why You’ll Love This Recipe
This recipe is simple enough to mix by hand, no electric mixer needed. You’ll get beautifully puffed, sky-high muffin tops, soft and tender crumb, and a perfect balance of blueberries and peaches in every bite. A light glaze on top makes them feel extra special without being overly sweet.
Ingredients
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1 cup granulated sugar
1/4 teaspoon salt
2 eggs, at room temperature
1 and 1/2 cups milk
1/3 cup Greek yogurt
2/3 cup butter, melted and cooled
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1/2 cup fresh chopped peaches
2 tablespoons coarse sugar (for topping, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 425°F. Prepare 6 jumbo muffin tins by lining with paper liners or greasing thoroughly, including the top of the tin to prevent sticking.
In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt.
In a smaller bowl, beat the eggs until frothy, then add milk, cooled melted butter, Greek yogurt, and vanilla. Mix gently.
Pour the wet ingredients into the dry ingredients. Stir with as few strokes as possible until the flour is just moistened—do not overmix.
Gently fold in the peaches and blueberries. If using frozen blueberries, toss them in 1 tablespoon of flour first to prevent the batter from turning purple.
Divide the batter evenly among the 6 prepared muffin tins. Sprinkle coarse sugar on top if desired.
Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake for an additional 20–25 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.
Cool the muffins on a wire rack. Prepare glaze by mixing powdered sugar and milk, and drizzle over the cooled muffins.
Substitute canned peaches for fresh ones; drain and pat dry before adding to batter.
Use half blueberries and half raspberries for a different fruit twist.
Add 1 teaspoon cinnamon or nutmeg for a spiced flavor.
For smaller muffins, use a standard 12-cup muffin tin and reduce baking time by 5–10 minutes.
Top with sliced almonds instead of coarse sugar for a nutty crunch.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins for up to 2 months in ziplock bags or freezer-safe containers. Thaw on the counter or in the refrigerator.
Reheat in a microwave for 15–20 seconds or in the oven at 325°F for 5–7 minutes for a fresh-baked taste.
FAQs
What is the best flour for muffins?
All-purpose flour works best for these muffins, providing a soft, tender crumb and helping the muffins rise properly.
Can I use frozen fruit?
Yes, you can use frozen blueberries or peaches. Toss them in 1 tablespoon of flour before folding into the batter to prevent discoloration.
Why use Greek yogurt in muffins?
Greek yogurt adds moisture, tenderness, and a slight tang, which balances the sweetness of the fruit.
Can I make smaller muffins?
Yes, use a 12-cup muffin tin instead of a jumbo tin. Adjust baking time to 15–20 minutes.
Do I need to use a mixer?
No, this recipe can be mixed entirely by hand using a spatula or wooden spoon.
Can I substitute milk?
You can use buttermilk, almond milk, or oat milk as alternatives to regular milk.
How do I prevent muffin tops from sticking?
Grease the top of the muffin tin as well as the insides, or use high-quality paper liners.
Can I skip the glaze?
Yes, the muffins are delicious on their own without the glaze.
How do I store muffins for freezing?
Cool completely, then place in freezer-safe containers or ziplock bags. Separate layers with parchment paper if stacking.
How do I know when muffins are done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Conclusion
Bakery-style Blueberry Peach Muffins are a perfect combination of soft, fluffy texture and fresh fruit flavor. Simple to prepare and easy to customize, they make a delightful breakfast or snack. Whether you enjoy the jumbo muffin tops or a lightly glazed treat, these muffins are sure to impress family and friends.
These bakery-style blueberry peach muffins are jumbo, soft, and fluffy with sky-high tops and bursts of fresh fruit in every bite. Finished with a light glaze, they’re perfect for breakfast, brunch, or a special treat.
Ingredients
3 cups all-purpose flour
1 tablespoon + 2 teaspoons baking powder
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs, room temperature
1 1/2 cups milk
1/3 cup Greek yogurt
2/3 cup butter, melted and cooled
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
1/2 cup fresh peaches, chopped
2 tablespoons coarse sugar (optional, for topping)
Glaze:
3 tablespoons powdered sugar
1 tablespoon milk
Instructions
Preheat oven to 425°F (220°C). Prepare 6 jumbo muffin tins with liners or grease thoroughly, including the top of the pan.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a separate bowl, beat eggs lightly. Add milk, Greek yogurt, melted butter, and vanilla. Stir to combine.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Fold in blueberries and chopped peaches. If using frozen blueberries, toss them in 1 tablespoon flour before adding.
Divide batter evenly among prepared muffin cups. Sprinkle tops with coarse sugar if desired.
Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 20–25 minutes, until a toothpick inserted in the center comes out clean.
Cool muffins on a wire rack.
Mix powdered sugar and milk to make glaze and drizzle over cooled muffins.
Notes
Do not overmix batter to ensure tender muffins.
Grease muffin pan tops to prevent sticking.
Store at room temperature for up to 3 days in an airtight container.
Freeze fully cooled muffins for up to 2 months.
Reheat briefly in microwave or oven for fresh-baked texture.
