Blueberry Peach Muffins

Fresh peaches and juicy blueberries take your average breakfast muffin and transform it into a peach cobbler-like beauty, all for only 122 calories a piece!

blueberry peach muffins
 I’m not sure I’m fully capable of conveying how in love I am with these muffins. One bite and 3 muffins later I think I can safely assure you, that these babies basically taste like a peach blueberry cobbler in muffin form. Oh yes, this is happening and for only 122 calories a piece. Simply bursting at the seams with the fresh sweetness of peaches and blueberries, this muffin has summer written all over it.
blueberry peach muffins
 Because of how naturally sweet and juicy peaches and blueberries are, I was able to cut down on the sugar and reduce the butter without sacrificing taste or texture. I opted for 3 tablespoons of butter instead of oil in the recipe because to get that great cobbler-like taste, you HAVE to have those buttery undertones. Well, butter and a kiss of cinnamon. Gotta gotta gotta have that cinnamon.
blueberry peach muffins
Super easy to throw together, you can have these cooling on your countertop in about 30 minutes. I’ve been loving these with a cup of coffee at breakfast or as an afternoon pick me up, but they would also be beyond great if you threw a couple in the microwave for a few seconds and then topped with frozen yogurt or whip for a quick and healthy dessert. Because of the high fruit content, you’ll need to refrigerate the leftovers. I usually wrap and freeze my leftover muffins individually to grab on my way out the door. By the time I’m ready to munch, it has defrosted and is so much healthier (and cheaper!) than any store bought version.

Blueberry Peach Muffins

  • Yield: 16 muffins
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes


  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 egg
  • 1/3 cup plain nonfat Greek yogurt
  • 3 tablespoon salted butter (melted)
  • 10 tablespoons (1/2 cup + 2 tablespoon) white granulated sugar
  • 1 cup 2% milk
  • 2 ripe fresh peaches (peeled and diced)
  • 1 cup fresh blueberries


  1. Preheat oven 350 degrees

  2. In a small bowl, combine the flours, baking soda, baking powder, and cinnamon.

  3. In a medium mixing bowl, whisk the egg, yogurt, melted butter, sugar, and milk together until thoroughly combined.

  4. Pour the flour mixture into the wet ingredients and gently stir 3-4 times.

  5. Add peaches and blueberries and continue gently mixing until just barely combined. The batter will be lumpy. Do not over mix or the muffins will be tough and chewy.

  6. Fill lined muffin tins 3/4 full. (I got 16 muffins)

  7. Bake for 17-19 minutes or just before tops begin to brown. Do not over bake.

  8. Enjoy!!! (As if that's even an option!!!)


These are amazing eaten warm out of the oven and can be kept to room temperature for 24-48 hours. Any longer than that, and I would suggest refrigerating or freezing them.

Nutrition Facts Servings 16 Amount Per Serving Calories 122 Total Fat 3g Saturated Fat 2g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 19mg Sodium 137mg Potassium 50mg Total Carbohydrate 21g Dietary Fiber 2g Sugars 10g Protein 3g


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