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Blueberry Peach Muffins

Rated as 3.64 out of 5 Stars

"Sweet, buttery and delicious. These fruity muffins are sure to be a family favorite."
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Ingredients

45 m servings 207 cals
Original recipe yields 10 servings (10 muffins)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Place paper baking cups in muffin pans.
  2. Combine flour, baking powder and soda; set aside.
  3. Combine milk and yogurt; set aside.
  4. Beat eggs and SPLENDA(R) Granulated Sweetener at high speed with an electric mixer about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling 3/4 full.
  5. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.

Footnotes

  • Note
  • Serving Size: 1 muffin
  • Smaller blueberries are better.
  • 1/3 cup diced fresh or frozen peaches may be substituted.

Nutrition Facts


Per Serving: 207 calories; 10.7 g fat; 22.9 g carbohydrates; 4.7 g protein; 63 mg cholesterol; 225 mg sodium. Full nutrition

Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These were exceptional! I made a few substitutions mostly because it was what I had on hand. I used raspberry fat-free yogurt instead of peach; almond extract instead of vanilla; fat free half...

Most helpful critical review

Appeared to be a tasty muffin but lacked the richness I was expecting. I liked the accent of blueberry and peach but thought the muffin was a bit dry.

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These were exceptional! I made a few substitutions mostly because it was what I had on hand. I used raspberry fat-free yogurt instead of peach; almond extract instead of vanilla; fat free half...

Appeared to be a tasty muffin but lacked the richness I was expecting. I liked the accent of blueberry and peach but thought the muffin was a bit dry.

I'm not a big fan of peach, but it mixes well with the blueberries. Moist, not overly sweet.

These muffins were very moist. I really like the combination of blueberries & peach. Yum!

These muffins taste better with some sour cream. I wish it called for less butter...

Hey,Ya'll,we loved the peach and blueberry combo. Since fat is an issue with my hubby. I used 1/2 Egg Beaters for the 2 eggs and 1/2 cup unsweeted applesauce (have used yogurt) for the 1/2 but...

I liked the blueberry and peaches together. It was a bit strange to see the muffin turn a greenish blue from the blueberries. Overall, this was a tasty muffin.

Great flavor. I liked these.

The flavor is nice, I would have never known it was Splenda if I hadn't seen it in the recipe, but the texture was a little heavy.