A wholesome breakfast muffin recipe filled with fresh blueberries and chunks of peaches, flavored with cinnamon & nutmeg, and baked to perfection with butter, brown sugar, eggs and flour.
I’ve been waiting all summer for fresh peaches. Pennsylvania grocery stores offer peaches year round, but they do not compare to local fresh fruits in the summer that are juicy and sweet the day you buy them. I knew I wanted to try a new muffin recipe once the seasonal peaches appeared and so I waited. Now it’s August and the peaches are here!
I had fresh blueberries in the fridge too, so I combined these two delicious fruits for a wholesome, delicious muffin that can be enjoyed for breakfast or an anytime snack. I found a strawberry muffin recipe from Ina Garten online that looked easy, so I started with that.
I recommend using cupcake liners for these muffins. Because they are filled with fruit, they may stick easily to your pans. I tried a few without liners and they did not make it out in one piece despite lots of non-stick spray. These are super travel muffins, so a liner is helpful anyways to pack a lunch or take along for a later snack.
Peaches and blueberries are two favorite fruits of mine, but you could substitute blackberries, raspberries, or just all peaches. Best of all, this is a one bowl recipe! No mixer required either, just a spatula or wooden spoon and a large mixing bowl.
The blueberries can be added to the batter whole, the peaches should be washed, peeled and cut into small chunks. Pieces the size of a canned pineapple chunk are close to the size that I used when cutting up the peaches. I used 2 large peaches for this recipe and 1/2 cup blueberries.
I ended up with 24 muffins with this recipe. My pans are on the small side, measuring 2 3/4 inches in diameter, so you may get a few less depending on how large your pans measure. Use an ice cream or cookie scoop for easy and pretty muffins. Try not to overfill as they can be messy if the fruit boils over.
I sprinkled the muffins with a bit of sugar after they came out of the oven, but you could eliminate that step. I like the sparkle, but there is plenty of sugar in these muffins without the added sprinkle. These muffins keep so well, you can freeze for later snacks. Because of the fresh fruit, I would freeze or store in the refrigerator if not eating within 24 hours.
I hope you enjoy this easy summer muffin recipe!
- 3 cups all purpose flour
- 1 TBL baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1½ TBL cinnamon
- ¼ tsp nutmeg
- 2 large eggs,slightly beaten
- 8 ounces butter, melted & cooled ( 2 sticks)
- 1 tsp pure vanilla
- 1¼ cups milk
- 1 cup white granulated sugar
- ½ cup light brown sugar
- 2 cups peeled and cut up fresh peaches (small chunks)
- ½ cup fresh blueberries
- Preheat oven to 375 degrees. Line muffin tins with cupcake liners.
- Sift together dry ingredients of flour, baking powder, baking soda, salt, cinnamon and nutmeg in large mixing bowl. Make a well in the center of the dry ingredients.
- Using a 2 cup measuring cup, mix together beaten eggs, butter (melted and cooled first), milk and vanilla. Pour these liquid ingredients into the dry ingredients and stir with a large wooden spoon or spatula just until combined.
- Add white and brown sugar to cut up fresh fruit. Add sugared fruit to muffin batter and fold in.
- Scoop into lined muffin tins.
- Bake 375 degree oven for 20 to 25 minutes.
- Sprinkle with sugar after removing from oven.*optional
You can also use fresh strawberries or just peaches for great results.
recipe source: Country Cupboard Cookies adapted from Ina Garten Strawberry Muffins