My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

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  • In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.

  • Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Nutrition Facts

230.6 calories; 4.3 g protein; 34.3 g carbohydrates; 55.2 mg cholesterol; 136.2 mg sodium. Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/30/2008
Excellent recipe...the first time I made these, I followed the recipe exactly. Very good but the actual muffin was a little bland. The second time, I added 1 tsp vanilla extract and then added the cinnamon mixture into the batter instead of on top. Much more flavorful and the kids loved them! Is now a staple in my recipe collection! Read More
(58)

Most helpful critical review

Rating: 1 stars
08/23/2003
Love peaches love blueberries--yet hated these. They were heavy and tasteless. Even the baby threw his. Read More
(9)
95 Ratings
  • 5 star values: 44
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
06/30/2008
Excellent recipe...the first time I made these, I followed the recipe exactly. Very good but the actual muffin was a little bland. The second time, I added 1 tsp vanilla extract and then added the cinnamon mixture into the batter instead of on top. Much more flavorful and the kids loved them! Is now a staple in my recipe collection! Read More
(58)
Rating: 4 stars
08/30/2003
I made this recipe over the 4th for brunch and my family loved it. Since I didn't have muffin papers, I made it in a 12x7 baking dish as a coffee cake and I used canned peaches, came out great.....will make again Read More
(31)
Rating: 4 stars
09/16/2006
This was a pretty good recipe. I used a generous 2 cups of peaches only (no blueberries) and added 2t or so of cinnamon to the recipe before baking. The batch made 20 muffins and they were wonderful warm out of the oven with a little bit of butter. It was almost like southern peach cobbler but remember I used 2 heaping cups of peaches. It really isn't too sweet so keeping that in mind you might consider adjusting the sugar a little if you like a sweet muffin but I liked the sweet bites each time I found a peach bit so it didn't bother me. It is not your standard fluffy muffin recipe and it seems to be on the heavier side. But I found it refreshingly different which is why I came to the site. I think I am going to try it again in a couple of months with APPLES! This is a great comfort food recipe and my roommate ate 4 in a row right out of the oven and raved about them. Read More
(26)
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Rating: 5 stars
09/04/2008
Fabulous!! Light & fluffy too! I did mix it together a little differently & used buttermilk instead as well as added an extra 1/2 cup of sugar...this is what I did: Beat together the eggs sugars & buttermilk. Added the melted butter. Beat again. Added dry ingredients & beat well. Stirred in 1 & 1/2 cup blueberries & 1 1/2 cups fresh diced peaches. Baked at 375 for 25 mins. They turned out perfect! Read More
(17)
Rating: 5 stars
10/20/2002
This is the best muffin recipe I have made. So far I have made muffins with blueberry and peach just blueberries raspberry and nuts and chocolate chips. It makes 16 good size muffins or 8 by cutting the recipe in half. Read More
(16)
Rating: 5 stars
03/08/2008
I used 2 overripe peaches frozen blueberries added 1 tsp cinnamin 1/2 tsp salt and 1 tsp of vanilla. I also made sure to cream up the butter and eggs with an electric mixer to make sure the mixture was fluffy. YUMMY! Read More
(16)
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Rating: 5 stars
08/30/2003
My family thinks they are wonderful. I used white georgia peaches that were perfectly ripe. I think next time I might try nectarines with blueberries. Also I would probably add a 1/2 tsp. of vanilla to the batter to give it a little more taste and really bring out the taste of the fruit. Read More
(15)
Rating: 1 stars
08/23/2003
Love peaches love blueberries--yet hated these. They were heavy and tasteless. Even the baby threw his. Read More
(9)
Rating: 5 stars
08/24/2003
These really are delicious! They are a denser muffin than most and are also not incredibly sweet (which I think is a good thing). I always substitute 1/2 whole wheat flour and they come out amazing! I have made them about 5 times for different get togethers and there are never any left. Read More
(5)