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Bakery Style Blueberry Peach Muffins

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

5 from 1 reviews

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.

Nutrition

Keywords: Bakery Style Blueberry Peach Muffins, breakfast muffins