Moist and tender blackberry peach streusel muffins are an amazing breakfast win! Big, bakery-style summer fruit muffins!
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs, room temperature
- 1/3 cup Greek yogurt, room temperature
- 1/3 cup brown sugar
- 1/2 cup milk*, room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 cup peaches, diced
- 1/2 cup blackberries*
- 1 cup large-flake oats
- 1 tbsp all-purpose flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp sliced almonds
- 1/4 cup unsalted butter, diced into small pieces
- Preheat the oven to 375 F and grease a bakery-style muffin tin or line with jumbo muffin liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a medium-sized bowl, beat the eggs lightly, then whisk in the Greek yogurt, brown sugar, and milk. Slowly pour in the melted butter, continuously whisking. Add in the vanilla extract.
- Add the wet ingredients to the dry, stirring until just combined. Gently fold in the diced fruit with a spatula. Divide the muffin batter between the 6 muffin cavities, filling about 3/4 full.
- Prepare the streusel, combining the butter until the streusel becomes crumbly. Cover the muffin cavities generously with streusel. Bake for 22-23 minutes, or until a toothpick comes out clean.
- Let the muffins cool in their pan for 5 minutes before removing and cooling completely on a wire rack.
Muffins will store at room temperature, in an airtight container for 3-4 days, or 1 week in the fridge. Muffins freeze well, up to 2 months in an airtight container or freezer bag.
- Any milk will do. I used 1% dairy, but you could full fat dairy, almond milk, or coconut milk.
- If the blackberries are very large, slice them in half
Keywords: summer fruit muffins // blackberry streusel muffins // bakery-style muffins