Description
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.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
