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
-
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. Grease the top of the muffin tin as well so that the muffin top does not stick.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt.
- In a smaller mixing bowl, beat eggs until frothy. Add in the milk and cooled melted butter and vanilla and Greek yogurt.
- Add liquid ingredients to the dry ingredients. Stir with as few strokes as possible until all dry ingredients are moistened.
- 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.
- Divide batter evenly into 6 prepared jumbo muffin tins.
- Bake in 425°F oven for 5 minutes. Next, turn the oven down to 350°F and bake for another 20-25 minutes.
- Use a toothpick or cake tester to check that the muffins are completely cooked in the centre.
- Cool muffins on a wire cooling rack.
Notes
- 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.
- 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
