Peach Blueberry Muffins

BY : PUBLISHED : July 27th, 2020 UPDATED: September 29th, 2022

Get very excited about these Peach Blueberry Muffins because they are beyond delicious! These fluffy muffins are not your typical blueberry-style-muffin, they have more flavor and depth, and are moister than the ones you would normally get at a coffee shop. Ready to make your own summer muffins? Let’s see how it goes!

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Seasonal Fruits For The Win

We completely support using frozen fruits whenever you can’t find the fresh version, but when in season, go all in. Why? Well, eating seasonal is a great way to add variety to your diet and eat the freshest foods available. In winter, the oranges, persimmons, pears, and grapefruits. In the summer, the peaches, melons, watermelons, and apricots. Each season gives us fruits with characteristics of its own. Summer fruits are water-rich and winter fruits packed with fiber. Nature is wise.

Another amazing benefit of eating seasonal fruits is taking care of our budget, which is something we are (obviously) very passionate about. Fruits in season are usually a lot more affordable than those brought from other parts of the world. So, get your seasonal fruits game on and take advantage of those amazingly sweet treats.

Top down look on a white board filled with blueberry peach muffins.

Double Batch

This peach blueberry muffins recipe makes two dozen muffins, which are plenty. Don’t be intimidated by the amount since you can always store them in your fridge or, even better, freeze them and store them for months. Who doesn’t want to have a delicious peach blueberry muffin ready to enjoy at all times?

How to Freeze Them?

First of all, let them cool down completely before attempting to freeze them. Second, transfer the muffins into an airtight freezer friendly bag, plastic container, or wrap them in aluminum foil. Easy peasy! You can store them for up to two months.

Recommended equipment:

Photos by Alfonso Revilla

PeachBlueberryMuffins 5 1

Peach Blueberry Muffins

Toni Okamoto
Get ready to fall in love with these peach blueberry muffins! They are so good, you'll be counting the days until you make some more!
5 from 12 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 24 muffins
Calories 158 kcal
DIET Vegan


  • 1 ripe banana, peeled and mashed
  • ¾ cup of applesauce
  • 1 -1 ¼ cups of 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 (optional)


  • 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.


These freeze wonderfully. Let them cool completely, then transfer the muffins into an airtight freezer friendly bag, plastic container, or wrap them in aluminum foil. Easy peasy! You can store them for up to two months.


Calories: 158kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 161mgPotassium: 95mgFiber: 2gSugar: 6gVitamin A: 54IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although 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. 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.

Peach Blueberry Muffins | Plant-Based on a Budget | #peach #blueberry #muffins #vegan #snack #dessert #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

Reader Interactions


  1. Deborah says

    5 stars
    very tasty and easy to make

    • Andrea White says

      I'm with you! These muffins turn out so good!

  2. Danielle says

    5 stars
    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!

    • Andrea White says

      Oh wow! Will have to try out the pumpkin puree version!

  3. Katie says

    5 stars
    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!

    • Andrea White says

      Great to know! I might give that sub a try! Thanks for sharing 🙂

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