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Easy blueberry peach muffins are soft, tender, moist, and bursting with fresh or frozen juicy peaches and blueberries in every bite! + egg-free, dairy-free, & optionally gluten-free!
Simple Summery Blueberry and Peach Muffins Recipe
As soon as peach season arrives, we’ll be first in line to make the most of low-budget, seasonal peach crumble pie, banana peach bread, roasted peaches, and these blueberry peach muffins. If you’re already a fan of blueberry muffins, this version is elevated with sweet, juicy morsels of peach (fresh, frozen, or canned – to enjoy year round) in warm cinnamon vanilla spiced batter.
The combination of slightly tart blueberries with sweet peaches combined in a batter enriched with mashed banana, applesauce, and ‘just enough’ oil creates exceptionally moist, tender, almost melt-in-the-mouth muffins that are naturally vegan and can be enjoyed at breakfast, brunch, picnics, potlucks, and in work/school lunch boxes.
Best of all, these blueberry and peach muffins are also super simple to make, budget-friendly, and freezer-friendly. For an added touch of indulgence, consider topping them with a buttery crumble or glaze to transform them into irresistible peach cobbler muffins – the choice is yours!
Looking for more fruity bakes? Why not try pineapple muffins, apple muffins, or fruit loaf cake.
The Ingredients and Substitutes
What Could I Add to Vegan Peach Muffins?
- Coconut: ¼ cup shredded coconut (raw or lightly toasted) adds tropical flavor and texture to this peach muffin recipe.
- Vegan chocolate chips: Add a handful of dark or white chocolate chips for sweet decadence.
- Almond extract: About ¼ tsp adds a subtle nuttiness that complements peach.
- Ginger: Either finely grated, minced candied ginger, or ginger powder.
- Citrus zest: Brighten the flavor with some lemon, lime, or orange zest.
- Peach cobbler muffins: Prepare a delicious, ‘buttery’ vegan streusel topping to sprinkle over the top before baking – like the one we use for our apple blueberry crumble.
- Cinnamon sugar: Sprinkle coarse cinnamon sugar over the top.
- Glaze: Prepare a vegan maple or vanilla glaze to drizzle over the cooled muffins.
How to Make Blueberry Peach Muffins
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Step 1: Preheat your oven. Then, in a large bowl, mash the banana with a fork, add the applesauce, sugar, oil, and vanilla, and mix thoroughly.
Step 2: Next, add the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) and mix until only just combined. Then, fold in the peaches, blueberries, and (if using) walnuts.
Step 3: Pour the batter into the muffin liners, filling each one ¾ full.
Step 4: Bake the peach blueberry muffins for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter).
Enjoy a berry peach muffin, warm or at room temperature, alone, slathered with vegan butter, with vegan ice cream (like this banana ice cream), and/or tea, coffee, mango bubble tea, or iced tea/coffee (like this Biscoff latte)
FAQs
Yes, though the liquid amount varies between fresh vs. canned peaches. It’s best to pat the canned peaches dry before adding them to the batter.
Technically, no, but many prefer them without the peels texture. To blanch and peel peaches, score them with an X at the base, blanch in boiling water for 30 seconds, transfer to an ice bath until cool enough to handle, then peel.
Technically, yes, you can prepare the batter a day in advance (minus the fruit) and store it, covered, in the refrigerator. Remove it from the fridge 20-30 minutes before baking, fold in the fruit, then continue with the recipe.
For mini muffins, you’ll need 2-3 mini muffin tins, and the baking time will decrease to around 15-20 minutes.
To make a loaf, pour the batter into a lined loaf pan and bake until a toothpick inserted into the center comes out clean (probably 40-50 minutes).
Pro Recipe Tips
- Don’t use too much flour: Measure it correctly using the spoon and level method. First, fluff it in its bag with a fork, then spoon it into the measuring cup and level it with the back of a knife. Using too much can result in dense muffins.
- Don’t over-mix the batter: Otherwise, it can overwork the gluten and result in dense and/or gummy peach muffins.
- Adjust the sweetness: Based on the fruit’s sweetness and personal preferences.
- If the peaches are very juicy: Pat them with paper towel before adding them to the batter.
- Use finely chopped peaches: If the pieces are too big, they’ll sink to the bottom of the muffins and can add too much moisture.
- Use fresh peaches when possible: They have the BEST flavor.
Storage Instructions
Once baked, leave the blueberry and peach muffins to cool, then store leftovers in a paper towel-lined, airtight container at room temperature for 2 days or in the fridge for 5 days.
The muffins also freeze well up to 2 months. Flash freeze them on a tray first, then store them in a Ziplock/Stasher.
To thaw, leave them on the counter (for several hours) or in the fridge (overnight).
Blueberry Peach Muffins
Ingredients
- 1 ripe banana, peeled and mashed
- ¾ cup of applesauce
- 1 or 1 ¼ cup sugar (depending on your sweetness preference)
- 2 teaspoons of vanilla extract
- ½ cup of canola oil
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 3 teaspoons of cinnamon
- 2 cups of fresh diced peaches
- 1 ½ cups of fresh or frozen blueberries
- 1 cup of chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin pan.
- In a large bowl, blend the banana, applesauce, sugar, oil, and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches, blueberries and walnuts. Pour the batter into the prepared muffin pans, filling ¾ of each cup.
- Place them into the preheated oven and bake for about 30 minutes. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the muffin. If it comes out clean, it’s finished. If it has batter on it, bake for another 5 minutes.
Notes
- Don’t over-mix the batter: Otherwise, it can overwork the gluten and result in dense and/or gummy peach muffins.
- Adjust the sweetness: Based on the fruit’s sweetness and personal preferences.
- If the peaches are very juicy: Pat them with paper towel before adding them to the batter.
- Use finely chopped peaches: If the pieces are too big, they’ll sink to the bottom of the muffins and can add too much moisture.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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These muffins are the absolute best!
The best muffins!
very tasty and easy to make
I’m with you! These muffins turn out so good!
So delicious!!! I made these for the first time and after I set up all the ingredients, noticed my applesauce had expired, so I subbed pumpkin puree, followed the rest of the recipe as listed and included walnuts and they came out perfect! Hooray!
Oh wow! Will have to try out the pumpkin puree version!
These are so good! I decreased the oil (I used EVOO) to 1/3 cup and upped the applesauce to keep the liquid the same. I also only used 2 tsp cinnamon, personal preference. They are moist and delicious! Thanks!
Great to know! I might give that sub a try! Thanks for sharing 🙂