Blueberry Peach Muffins
These Blueberry Peach Muffins are a tender, buttery bite of summer, combining juicy fresh peaches and plump blueberries in a sour cream-enriched batter, finished with a sparkling cinnamon sugar crown.
Equipment
- 12-cup standard muffin tin
- Muffin liners / baking cups - or nonstick spray for greasing
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale - optional, but recommended for accuracy
- Cookie scoop or ice cream scoop - large size, for even batter distribution
- Wire cooling rack
- Paring knife and cutting board - for peeling and dicing peaches
Ingredients
- 2 cups all-purpose flour - 240g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter - 115g, softened to room temperature
- 3/4 cup granulated sugar - 150g
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream - 120g
- 1/4 cup whole milk - 60ml
- 1 cup fresh blueberries - 150g (or frozen, do not thaw)
- 1 cup fresh peaches - 170g, peeled and diced into 1/2-inch pieces (about 1-2 medium peaches)
For the Topping
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until combined.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract.
- Add the sour cream and milk and mix on low speed until just combined (batter may look slightly curdled).
- Add the dry ingredients all at once and gently fold with a rubber spatula until no dry flour streaks remain. Do not overmix.
- Gently fold in the blueberries and diced peaches with as few strokes as possible to distribute the fruit without crushing it.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Mix topping sugar and cinnamon, then sprinkle generously over each muffin.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) without opening the door and continue baking for 14-17 minutes until golden and a toothpick comes out clean.
- Let muffins cool in the pan on a wire rack for 5 minutes, then remove from the tin and cool directly on the rack for at least 10 more minutes before serving.
Notes
- Don't overmix the batter: this is the most important rule for tender muffins. Mix until the flour just disappears.
- Use room temperature butter and eggs for proper creaming and emulsification.
- The two-temperature bake (425°F then 375°F) is key to achieving tall, domed muffin tops.
- Toss frozen blueberries in a teaspoon of flour before adding to prevent them from sinking and bleeding color.
- Pat fresh peach pieces dry with a paper towel to remove excess moisture that could make the batter wet.
- For a citrusy twist, add 1 teaspoon of fresh lemon zest to the batter with the vanilla.
- Substitute half the vanilla extract with almond extract for a fruit-tart flavor profile.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- To reheat frozen muffins, thaw at room temperature, then microwave for 20 seconds or warm in a 350°F oven for 10-12 minutes.
- For mini muffins, divide batter into a 24-cup mini tin and bake at 375°F for 12-14 minutes.