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Bakery Style Blueberry Peach Muffins

What a great weekend breakfast treat! Jumbo bakery style Blueberry Peach Muffins are moist, soft and fluffy and loaded with fresh fruit. A light glaze on top gives you a little sweet treat in every bite!


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What’s your favourite kind of muffin? Is it the smaller ones made in the 12 muffin tin size, or it is the jumbo bakery style muffin?

Do you love popping off the muffin top on those jumbo muffins? Which part do you eat first – the top or the bottom?

I love jumbo muffins and I like to eat the top first! These muffins puff up beautifully in the oven with sky-high muffin tops. If you’re a fan of bakery-style muffins, then you will not want to miss these Chocolate Chip Muffins or my favourite maple-glazed apple muffins!

YOU’LL LOVE THIS RECIPE!

  • this is an easy recipe with basic ingredients.
  • recipe can be mixed by hand with no mixer needed.
  • sky-high muffin tops for the muffin-top lover!

INGREDIENTS & SUBSTITUTIONS

Ingredients for the recipe with text overlay on each ingredients.
  • butter – melted and cooled.
  • eggs – at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start baking.
  • granulated sugar
  • all-purpose flour
  • baking powder – it’s a good time to check the best before date!
  • Greek yogurt – use full fat Greek yogurt or sour cream.
  • salt
  • vanilla
  • powdered sugar and milk (for the glaze)
  • fresh chopped peaches
  • fresh or frozen blueberries

Can I use canned peaches in this recipe?

Yes! Drain peaches in colander and pat dry with paper towels. Chop and add to muffin mixture.

INSTRUCTIONS

Start by preheating the oven to 425°F. (don’t worry if this seems high. You’ll be dropping the temperature down after five minutes of baking).

If you are using paper liners, line 6 jumbo bakery-style muffin tins. Alternatively, grease the muffin tins and set aside.

Dry ingredients in mixing bowl.

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt.

Wet ingredients in mixing bowl.

In a smaller mixing bowl, beat eggs until frothy. Add in the milk and cooled melted butter and vanilla and Greek yogurt.

Wet ingredients are added to dry ingredients in mixing bowl.

Add liquid ingredients to the dry ingredients. Stir with as few strokes as possible until all dry ingredients are moistened. (The secret to soft and fluffy muffins)!

Peaches and blueberries are added to mixing bowl with muffin batter.

Fold the peaches and blueberries into the batter. If you’re using frozen blueberries, toss them in 1 tbsp. of flour before adding them to the batter. This will stop them from turning the batter purple in colour.

Muffin batter in muffin tins ready to go into the oven.

Divide the batter evenly into 6 prepared jumbo muffin tins.

Bake in 425°F oven for 5 minutes. Next, turn the oven down to 350°F (resist the urge to open the door) and bake for another 20-25 minutes.

Use a toothpick or cake tester to check that the muffins are completely cooked in the centre.

Place muffins on a wire cooling rack.

STORAGE & FREEZING INSTRUCTIONS

Store muffins in an airtight container for up to three days.

Muffins can be frozen for up to two months. Place cooled muffins in ziplock bags or freezer-safe storage containers. Thaw on counter or in refrigerator before eating.

EXPERT TIPS

  • When making jumbo muffins, grease the top of the pan as well as the inside so that the muffin tops don’t stick to the pan.
  • If using frozen blueberries, toss them in 1 tbsp. of flour to stop them from turning the batter purple.
  • Cooling the melted butter is a very important step. Otherwise, the heat from the butter can cook the eggs!
  • Don’t over mix the batter. The fewer the strokes, the lighter and fluffier the muffins will be!
  • Don’t over bake the muffins. Use an oven thermometer to ensure that the temperature is accurate. Keep a close eye on the muffins as they get close to the end of the baking time. Check them with a toothpick and pull them out of the oven as soon as they are done.
  • Check your baking powder for freshness. Check expiry dates and replace with new baking powder if expired.

HOW TO MEASURE FLOUR

  1. First, fluff up the flour using a spoon.
  2. Second, use a spoon to scoop the flour into the measuring cup.
  3. Next, scrape a knife across the top of the measuring cup to level the flour. Add to mixing bowl as directed.

FAQ’S

What is the best flour for muffins?

All-purpose flour is recommended for all types of muffins

What does Greek yogurt do in muffins?

Greek yogurt helps to keep the muffins moist.

Three Blueberry Peach Muffins on white board.

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Close up image of the side view of blueberry peach muffins.

Bakery Style Blueberry Peach Muffins


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4.7 from 3 reviews

Description

Jumbo bakery-style Blueberry Peach Muffins are moist, soft and fluffy and loaded with fresh fruit. This is an easy muffin recipe with dry ingredients added to the wet ingredients followed by a light glaze once they’re baked.


Ingredients

3 cups all-purpose flour

1 tbsp. plus 2 tsp. baking powder

1 cup sugar

1/4 tsp. 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 tsp. vanilla

1 cup blueberries

1/2 cup peaches

2 tbsp. coarse sugar (for topping, optional)

Glaze:

3 tbsp. powdered sugar

1 tbsp. milk


Instructions

  1. Start by preheating the oven to 425°F. (don’t worry if this seems high. You’ll be dropping the temperature down after five minutes of baking).

  2. If you are using paper liners, line 6 jumbo bakery-style muffin tins. Alternatively, grease the muffin tins and set aside. Grease the top of the muffin tin as well so that the muffin top does not stick.

  3. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt.
  4. In a smaller mixing bowl, beat eggs until frothy. Add in the milk and cooled melted butter and vanilla and Greek yogurt.
  5. Add liquid ingredients to the dry ingredients. Stir with as few strokes as possible until all dry ingredients are moistened.
  6. Fold the peaches and blueberries into the batter. If you’re using frozen blueberries, toss them in 1 tbsp. of flour before adding them to the batter. This will stop them from turning the batter purple in colour.
  7. Divide batter evenly into 6 prepared jumbo muffin tins.
  8. Bake in 425°F oven for 5 minutes. Next, turn the oven down to 350°F and bake for another 20-25 minutes.
  9. Use a toothpick or cake tester to check that the muffins are completely cooked in the centre.
  10. Cool muffins on a wire cooling rack.

Notes

  1. Store muffins in an airtight container for up to three days.
  2. Muffins can be frozen for up to two months. Place cooled muffins in ziplock bags or freezer-safe storage containers. Thaw on counter or in refrigerator before eating.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 674
  • Sugar: 49.5 g
  • Sodium: 199.1 mg
  • Fat: 25.6 g
  • Saturated Fat: 14.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 99.7 g
  • Fiber: 2.5 g
  • Protein: 12.6 g
  • Cholesterol: 125.1 mg

7 Comments

    1. Yes, it is high. it’s for the jumbo muffins, so there are six in this recipe. You can break it into 12 and it’s still higher than a low-fat low-sugar muffins. There’s butter, buttermilk, sugar. Thanks so stopping by! Sandra

  1. As this recipe said it would make 6 jumbo muffins I decided to make smaller ones. There was so much batter that it made 18 muffins. They would have been enormous if you made 6 muffins. Delicious though!






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