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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!
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.
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.
Photos by Alfonso Revilla
Peach Blueberry Muffins
- 1 ripe banana, peeled and mashed
- 3/4 cup of applesauce
- 1 -1 1/4 cups of sugar (depending on your sweetness preference)
- 2 teaspoons of vanilla extract
- 1/2 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 1/2 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.
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.
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 🙂