Spiced Blueberry Peach Muffins

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Spiced Blueberry Peach Muffins

star rating (7) rate this recipe »
Published prior to 2008

This is one of the most intriguing combination of flavors ever to be put in a muffin. We think you'll agree it's a winner.

4 1/2 cups King Arthur Unbleached All-Purpose or 100% White Whole Wheat Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
1 1/2 cups small whole blueberries or other fruit (diced)
1 cup diced peaches (not peeled)
granulated sugar

Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk, then gently stir in fruit. Grease 16 muffin cups, and heap batter into cups; they'll be very full. Sprinkle with granulated sugar. Bake at 400°F for 25 to 30 minutes, or until muffins test done. Makes 16 muffins.

A Tip from King Arthur Flour...
Don't beat those muffins! The baking soda and/or baking powder typically used to leaven muffins are activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently -- you don't want to disturb those little air bubbles responsible for making your muffins rise!


  • star rating 06/15/2012
  • CaityC from KAF Community
  • Yum! I did 1 cup blackberries and 1 1/2 cups peaches, and it was incredible! Definitely a keeper.
  • star rating 06/07/2012
  • eileenonline from KAF Community
  • GREAT recipe. ONLY this caveat: use muffin papers. I greased the pans with oil spray, which is what I usually do. However this batter is too delicate and the muffins go over the top --- even though I made 23 muffins, not 16 -- so with the muffins stuck to the tin and the top stuck a bit to the top of the tin, it was a bit of a hassle getting them out and they are not pretty. But the taste is FANTASTIC-- I used 1 1/2 cups peaches and 1 cup small blackberries.
  • star rating 07/03/2011
  • bakinginMI from KAF Community
  • My first disaster recipe from KAF. Muffins burned on the bottom before center was set. Couldn't scrape the blueberries off my pan; will have to toss now. Sprayed the tins very well with bak-klene. Not sure what happened -- did dark brown sugar burn? Should blueberries have been tossed with flour prior to liquids being added?
    Sorry to hear that this happened to you. Dark brown sugar will cook and burn faster than light brown sugar and will stick more. Flouring the berries or not would not cause burning though. MJR @ KAF
  • star rating 09/16/2010
  • rwik16 from KAF Community
  • This muffin is the perfect muffin-I would give it more stars if I could. Absolutely loved it. The spice flavor was just enough without being overpowering and the fruit combination is delicious. I made it exactly at the recipe states, also used crunchy King Arthur sugar on top. I will make these often, they were that good!
  • star rating 07/07/2010
  • Matthew from Enfield, NH
  • A wonderful muffin! The muffin came out a little denser than I was expecting, but the moistness and flavor more than made up for the extra weight. A definite new addition to my recipe box!
  • star rating 01/24/2010
  • Sara from Woodland Hills, CA
  • Delicious! I made the recipe as written and thought they were terrific. The brown sugar and spices make lend the muffins an earthy flavor and mouthfeel. I sprinkled KAF crystal sugar on top for crunch, and that sent them over the top. Yum!
  • star rating 06/21/2009
  • Lisa from Alabama
  • I cut the recipe in half since I did not have enough flour - it was excellent! It made 6 jumbo muffins. I think it will become a favorite. I think it would be really good with only peaches for the fruit as well.