Why not pair two of summer’s favorite fruits in these simply delicious muffins?Peach Blueberry Muffins work great as part of breakfast or as a tasty snack. These muffins are subtly sweet and moist, showcasing the sunny flavor of peaches and the tart juicy blueberries. And the beauty of muffins is that they are very portable and easy to pack for when you’re on the go.

The peach crop in Michigan must be going well this year because the local peaches I have tasted so far this summer have been juicy and flavorful! I added blueberries to the peaches because that is one of my favorite summer combinations of fruit, and we have a freezer full of recently-frozen blueberries that a friend brought us from South Haven, Michigan. It is such a genuine pleasure to enjoy these gems when they are in season.

The recipe is based on my recipe for Black Raspberry Muffins, posted on this blog several years ago. It is a simple and classic muffin recipe that can be adapted with different fruits. You can use either all purpose flour or a combination of whole wheat flour and all purpose, depending on our preference.

Either way, the rolled oats add a hearty texture while the yogurt and touch of melted butter keep the muffins moist. The peaches and blueberries add a burst of rich flavor in every bite.

I made these muffins most recently on a warm Saturday morning, before the sun got high in the sky and heated the house up. There is something very satisfying about getting up early on a Saturday morning, putting together the batter, spooning it into a muffin tin, and letting the oven do its magic. It also helped that my husband had made a nice thermos of coffee beforehand, so that was waiting for me in the kitchen.

It has since cooled off here, finally allowing for some good sleeping weather. I have been attempting to get back into a routine of work and blogging, as we were on vacation at the end of July and it has taken awhile to catch up and get organized.

I went with my family to the Grand Marais area in northern Minnesota and then camping in the Porcupine Mountains in Michigan’s Upper Peninsula. We thoroughly enjoyed hiking in the scented woods and taking quick dips in the chilly, majestic Lake Superior. The light and air in this part of the world is truly magical.

If you are looking for a way to use fresh peaches and blueberries, these muffins are a fun way to do it. And if you want to use only peaches or only blueberries in the muffins, that would work just as well. I hope you are enjoying this August with its bountiful produce and soft sunlight. Have a great weekend!

Peach Blueberry Muffins

  • Servings: 12 muffins
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Ingredients:

  • 1 and 1/2 cups unbleached all purposed white flour
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt or whole milk plain yogurt (plain or vanilla is best, though I have used flavored yogurt if that’s all I had at the time)
  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter, melted
  • 1/4 cup orange juice or apple juice
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh peaches, peeled and diced
  • 1/2 cup fresh or frozen blueberries

*Note: Instead of using all white flour, you may use 1 and 1/4 cup whole wheat flour plus 1/4 cup of white all purpose flour, if you want a darker, more earthy muffin.

Directions:

Preheat your oven to 375 degrees. Lightly grease a standard 12-cup muffin tin with butter. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, and salt.

In another large mixing bowl, whisk together the yogurt, brown sugar, melted butter (cooled), juice, egg, and vanilla.  Add the flour mixture to the second bowl, and stir the dry and wet ingredients, just until incorporated (do not overmix).  Fold in the peaches and blueberries.

Spoon the batter into the muffin tin cups so that it is evenly divided.  Bake in a 375 degree oven for approximately 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Enjoy!