Inspired by summer’s sweetest bounty, these Blueberry Peach Coffee Cake Muffins are an irresistible treat perfect for breakfast, snack time, or a cozy afternoon coffee break. Bursting with juicy blueberries and succulent peaches, these muffins strike that dreamy balance between a classic bakery-style crumb and a fruit-filled cake. It’s the best of both worlds: the homey comfort of coffee cake meets the portable joy of a muffin, with warm cinnamon undertones and a crunchy sprinkle of pecans or walnuts if you’re feeling fancy. Whether you’re baking for a family brunch or sneaking one into your morning routine, these Blueberry Peach Coffee Cake Muffins truly celebrate seasonal fruit in every bite.
Ingredients You’ll Need
One of the best things about these Blueberry Peach Coffee Cake Muffins is how straightforward the ingredients are. Each one is thoughtfully chosen to create pillowy muffins studded with fresh fruit, a warm hint of spice, and a gorgeous golden top. Here’s what you’ll need and why they matter:
- All-purpose flour: The backbone of your muffins, providing a tender but sturdy structure.
- Granulated sugar: Sweetens every bite and ensures a light, fluffy crumb.
- Light brown sugar (packed): Adds moisture and a gentle caramel undertone that deepens the coffee cake flavor.
- Baking powder: Helps your muffins rise for that bakery-style dome top.
- Baking soda: Works with the acidic buttermilk for that extra bit of lift and softness.
- Salt: Balances sweetness and wakes up all the flavors.
- Ground cinnamon: That warm, cozy spice notes that makes these taste like true coffee cake.
- Unsalted butter (melted and slightly cooled): Keeps the crumb rich and moist without being greasy.
- Buttermilk: Brings tang and tenderness for muffins that are soft and delicate inside.
- Large eggs: Bind all the ingredients together, adding richness and lift.
- Vanilla extract: Adds depth and rounds out all the flavors.
- Fresh blueberries: Bursts of tart-sweet juiciness in every single muffin.
- Diced fresh peaches (peeled if desired): Juicy chunks of peach bring color and summery sweetness.
- Chopped pecans or walnuts (optional): Lend crunch and nutty flavor—totally up to you!
- Turbinado sugar for topping (optional): Sprinkled on top, it creates a sparkling, crunchy finish.
How to Make Blueberry Peach Coffee Cake Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or generously grease each cup. This step is crucial—nothing’s sadder than a stuck muffin! Getting your pan ready upfront sets you up for smooth baking and easy cleanup when your Blueberry Peach Coffee Cake Muffins come out golden and beautiful.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisking thoroughly ensures these key dry ingredients are evenly dispersed, so every muffin is fluffy, flavorful, and perfectly spiced. You’ll notice both sugars here—this combo adds the signature coffee cake twist.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until they’re fully incorporated and smooth. This little step ensures your muffins bake up moist and rich, without any streaks of egg or butter.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients gently into your bowl of dry ingredients. Use a spatula or wooden spoon to stir just until combined—don’t overmix! You want to keep the batter lumpy and thick for the most tender Blueberry Peach Coffee Cake Muffins. Some streaks of flour are totally okay at this point.
Step 5: Fold in Fruit
Add in the fresh blueberries and diced peaches, and fold them ever-so-gently into your muffin batter. Be careful not to smash the fruit or overwork the mixture. This step is where the magic happens—bits of juicy fruit distribute through every muffin bite!
Step 6: Fill the Muffin Cups
Divide the batter evenly between your prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with chopped pecans or walnuts and a bit of turbinado sugar, if you like that sparkling bakery finish. This little touch gives your Blueberry Peach Coffee Cake Muffins extra pizzazz and an irresistible crunch.
Step 7: Bake to Perfection
Slide your muffin pan into the oven and bake for 20 to 25 minutes, or until the tops are beautifully golden and a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on them! Let the muffins cool in the pan for about 5 minutes, then gently transfer to a wire rack to finish cooling (if you can wait that long before tasting!)
How to Serve Blueberry Peach Coffee Cake Muffins
Garnishes
For that extra bit of wow, try brushing still-warm muffins with a hint of melted butter and adding an extra sprinkle of turbinado sugar or even a light lemon glaze. A dusting of powdered sugar just before serving is always enchanting and makes these Blueberry Peach Coffee Cake Muffins look straight out of a bakery case.
Side Dishes
Pair these muffins with a bowl of Greek yogurt and honey, a fresh fruit salad, or scrambled eggs for a truly cozy breakfast spread. A hot mug of coffee, chai, or iced tea also highlights their fruity flavors and cinnamon warmth beautifully.
Creative Ways to Present
For entertaining, arrange the muffins on a rustic board with extra fresh berries and peach slices for a colorful brunch platter. Or, split a muffin and serve warm with a pat of butter or a dollop of whipped cream for an irresistible dessert-style treat. Blueberry Peach Coffee Cake Muffins are lovely tucked into picnic baskets or party favor bags, too!
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Peach Coffee Cake Muffins in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, you can keep them in the refrigerator, but let them come to room temperature before enjoying for the best flavor and texture.
Freezing
Yes, these muffins freeze beautifully! Arrange cooled muffins in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. Thaw at room temperature whenever you need a quick breakfast or snack.
Reheating
If you prefer your Blueberry Peach Coffee Cake Muffins warm, simply pop one in the microwave for 15 to 20 seconds, or heat in a 300°F (150°C) oven for 5 minutes. This brings back their soft crumb and freshly baked aroma—absolutely irresistible!
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Frozen blueberries and peaches work well in this recipe. Just add them directly to the batter without thawing to prevent excess moisture and avoid mushiness in your Blueberry Peach Coffee Cake Muffins.
Can I make these muffins gluten-free?
Yes, you can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The muffins will have a slightly different texture but should still be delicious and full of fruit flavor.
What else can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes—this homemade version works in a pinch and keeps your Blueberry Peach Coffee Cake Muffins tender and moist.
How can I make a crumb topping for extra coffee cake feel?
To make a crumb topping, mix 1/4 cup flour, 2 tablespoons sugar, a pinch of cinnamon, and 2 tablespoons of cold butter until crumbly, then sprinkle over the batter before baking. It adds that iconic coffee cake crunch.
Are these good for meal prep?
Definitely! Bake a batch at the start of the week and store them for grab-and-go breakfasts or snacks. They hold up well and are just as tasty a few days later, making Blueberry Peach Coffee Cake Muffins a meal prep winner.
Final Thoughts
If you’re craving something homemade, fruity, and comforting, Blueberry Peach Coffee Cake Muffins are the answer—they’re easy to make, bursting with flavor, and loved by everyone who tries them. Go ahead and whip up a batch to taste the magic for yourself!
Print
Blueberry Peach Coffee Cake Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Blueberry Peach Coffee Cake Muffins are a delightful combination of fresh fruit and warm spices, perfect for a cozy breakfast or as a sweet treat any time of day. The tender crumb and crunchy topping make them irresistible.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup fresh blueberries
- 1 cup diced fresh peaches (peeled if desired)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup turbinado sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, combine flour, sugars, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix melted butter, buttermilk, eggs, and vanilla.
- Combine Wet and Dry Mixtures: Pour wet ingredients into dry ingredients and stir until just combined.
- Add Fruit: Gently fold in blueberries and peaches.
- Bake: Divide batter into muffin cups, top with nuts and turbinado sugar, and bake for 20-25 minutes.
- Cool and Serve: Let muffins cool in the pan before transferring to a wire rack.
Notes
- Frozen fruit can be used without thawing.
- For a crumb topping, add a streusel mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
