If you're on TikTok or follow food influencers out in the Hamptons, chances are you've seen the buzz around the famous blueberry peach muffins from Round Swamp Farm.
They're moist, oversized, and baked to golden perfection with that iconic streusel topping - and now you can make a healthier copycat version right at home!
Table of contents
- WHY YOU WILL LOVE THIS LIGHT & HEALTHY PEACH BLUEBERRY MUFFIN RECIPE...
- INGREDIENTS NEEDED FOR YOUR NEW FAVORITE MUFFIN RECIPE
- How to Make your new favorite Peach Muffins
- Watch the How to Make Lemon Blueberry Muffins Video Here...
- Expert Tips for Perfect Peach Blueberry Muffins Every Time
- Your Top Questions About Healthy Peach Blueberry Muffins Answered
- WANT MORE MUFFIN RECIPES?
- Are you a Weight Watcher?
- Grab your FREE Quickstart Keto Salads and Dressings Here ...
- Reset Your Health for Less - Limited Time Bundle Offer!
This baked peach blueberry muffin recipe uses avocado oil and Greek yogurt for a tender, fluffy cake, and features a sweet, crunchy graham cracker crumble that gives it that fresh-from-the-farm-stand feel.
It's the perfect time to bake with stone fruit, and this new recipe is your excuse to get out the large bowl, grab a rubber spatula, and give your summer baking a little jump start.
The added bonus? These muffins are lower in fat and sugar but still bursting with juicy fruit flavor-ideal for a quick breakfast, Saturday morning treat, or casual dinner party dessert.
Plus, they freeze beautifully in an airtight container, so you can enjoy one on a lazy Friday night or serve them up next week for brunch.
Whether you're on Long Island, in New York City, or just daydreaming of great local food and hydrangea-covered roads, this lightened-up twist on a bakery favorite brings that modern farm world charm straight to your kitchen.
Here are some more Weight Watcher friendly side dishes and desserts you may like Air Fryer Cinnamon Rolls, Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
WHY YOU WILL LOVE THIS LIGHT & HEALTHY PEACH BLUEBERRY MUFFIN RECIPE...
Weight Watcher Friendly - These light and sweet blueberry peach muffins are only 5 WW points on my WW app for one full size tasty muffin.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
They're bakery-beautiful, but better for you.
These muffins may look like they came straight from a Hamptons farm stand, but they're made with lighter ingredients like avocado oil and Greek yogurt - no heavy butter bombs here.
That juicy peach and blueberry combo is pure summer.
Fresh or frozen blueberries and ripe peaches create sweet bursts of flavor in every bite. It's like eating a fruit cobbler in muffin form - with way less sugar and way more wow.
The graham cracker crumble topping is everything.
Forget oat streusel - this golden graham cracker topping is a game-changer. It adds that nostalgic crunch and cinnamon-kissed finish that makes these muffins taste just a little extra.
INGREDIENTS NEEDED FOR YOUR NEW FAVORITE MUFFIN RECIPE
Fresh Blueberries and Peaches
These two are a match made in summer baking heaven. Juicy, sweet, and bursting with flavor, they add natural moisture and a pop of color to every muffin. Bonus: they're loaded with antioxidants and vitamin C!
All-Purpose Flour
Classic and reliable for fluffy, tender muffins. Want a boost? Swap in whole wheat flour for more fiber or use a 1:1 gluten-free blend to make it celiac-friendly without sacrificing texture.
Coconut Sugar
We love the subtle caramel flavor of coconut sugar-it's less processed than white sugar and has a lower glycemic impact. It sweetens without overpowering the fruit.
Unsweetened Applesauce
A favorite in healthier baking! It keeps these muffins moist while cutting down on oil or butter. Plus, it adds a little natural sweetness on the side.
Greek Yogurt
Tangy, creamy, and protein-packed, Greek yogurt helps create a tender crumb and gives the muffins just the right amount of richness without the heaviness.
Graham Crackers
The secret weapon for that golden, crunchy crumble topping. Crushed graham crackers offer a nostalgic flavor twist that makes these muffins stand out-like mini fruit crisps baked into handheld form.
How to Make your new favorite Peach Muffins
1: Preheat your oven to 350 degrees F. Line a muffin tin with paper liners or lightly grease it.
2: Peel and slice your peaches. Slice one peach into half moon slices for the tops of the muffins and dice the rest of the peaches into small chunks.
3: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and sea salt.
4: In a separate bowl, whisk together the coconut sugar, applesauce, oil, egg, yogurt and vanilla extract until smooth.
5: Gently stir the wet ingredients into the dry ingredients, mix well. Then fold in the diced peaches and blueberries.
6: Divide batter evenly into 12 muffin cups.
7: Add a sliced peach on top - and make an optional Graham Cracker topping to sprinkle on top. Take 2 Graham Crackers and crush in a Ziploc baggie. Mix with 1 ½ tablespoons of almond flour, 1 ½ tablespoon of melted butter or coconut oil, 1 tablespoon of brown sugar and a pinch of cinnamon - mix well and sprinkle over muffin batter before baking.
8: Bake for 18-25 minutes, or until a toothpick comes out clean and the tops are golden.
9: Let cool in pan for 5 minutes, then transfer to a wire rack. Once cool serve and enjoy!!
Watch the How to Make Lemon Blueberry Muffins Video Here...
Expert Tips for Perfect Peach Blueberry Muffins Every Time
- Use Ripe but Firm Fruit: Overripe peaches can make the batter too wet, while firm peaches hold their shape and bake beautifully.
- Pat Fruit Dry: If using fresh peaches or blueberries, pat them dry after washing to prevent excess moisture in the batter.
- Toss Fruit in Flour: Coat fruit lightly with flour before folding it in to avoid them sinking to the bottom of your muffins.
- Don't Overmix the Batter: Mix just until combined to keep your muffins light and fluffy.
- Use Room Temperature Ingredients: Eggs, yogurt, and applesauce blend more evenly when not cold, creating a smoother batter.
- Check Oven Temperature: Muffins bake best in a properly preheated oven (around 350°F/175°C) for an even rise.
- Layer the Crumble Topping Generously: Press the graham cracker crumble gently on top of the batter for a beautiful, crunchy topping.
- Fill Muffin Cups Evenly: Use a scoop to fill each cup about ¾ full for uniform muffins that bake evenly.
- Cool on a Wire Rack: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Store Properly: Keep muffins in an airtight container for up to 3 days or freeze for up to 2 months to maintain freshness.
I love this muffin pan. I've used it three times since purchasing a month ago. First was with cornbread muffins. Everything cooked evenly. I was a little sceptical at nonstick claim, and lightly oiled the pan prior to putting the batter into the pan holes. No paper cups for me! The muffins fell out of the pan easily after slightly cooled. Cleanup was super easy and didn't look like I'd baked anything in it.
The 2nd time I baked banana nut muffins. I didn't use any oil in the batter (only applesauce), and I did not oil the pan. Everything cooked evenly and cleanup was quick after plucking out the muffins once cooled. Easy!
Your Top Questions About Healthy Peach Blueberry Muffins Answered
Yes! You can absolutely make these muffins with frozen blueberries or peaches. There's no need to thaw them first - just toss the frozen fruit lightly in flour before folding it into the batter to prevent extra moisture and color bleeding. You may need to add 1-2 extra minutes to the baking time.
Once cooled completely, store your muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them for up to 2 months and reheat in the microwave or oven for a fresh-baked taste.
Yes! You can swap the all-purpose flour for a 1:1 gluten-free baking blend or use white whole wheat flour for a fiber boost. To reduce sugar, you can replace coconut sugar with a low-calorie sweetener like monk fruit or stevia, and use unsweetened applesauce to cut down on oil or butter even more.
WANT MORE MUFFIN RECIPES?
Want more muffin recipes using healthy, wholesome ingredients? Grab The Healthy Muffin Cookbook, available on Amazon and as a digital instant download, filled with your future favorite muffins for every season.
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Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly Peach Blueberry Muffin recipe is only 5 Points on my Weight Watchers points app.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
Grab your FREE Quickstart Keto Salads and Dressings Here...
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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Healthy Peach Blueberry Muffins with Graham Cracker Crumble
- Total Time: 35 Minutes
- Yield: 12 Muffins 1x
- Diet: Low Calorie
Description
If you're on TikTok or follow food influencers out in the Hamptons, chances are you've seen the buzz around the famous blueberry peach muffins from Round Swamp Farm.
They're moist, oversized, and baked to golden perfection with that iconic streusel topping - and now you can make a healthier copycat version right at home!
Ingredients
- 1 ¾ cups of All Purpose Flour
- 1 ½ Teaspoon of Baking Powder
- ½ Teaspoon of Baking Soda
- ½ Teaspoon of Cinnamon
- ¼ Teaspoon of Sea Salt
- ⅓ cup of Coconut Sugar
- ¼ cup of Unsweetened Applesauce
- ¼ cup of Avocado Oil
- 1 Egg
- ½ cup of Low Fat Greek Yogurt
- 1 Teaspoon of Vanilla Extract
- ¾ cups of Diced Ripe Peaches and 12 Peach slices for the topping.
- 1 cup of Blueberries
- For the Optional Graham Cracker Topping:
- 2 Full Graham Crackers crushed
- 1 ½ Tablespoon of Almond Flour
- 1 ½ Tablespoon of Melted Butter or Coconut Oil
- 1 Tablespoon of Brown Sugar
- Pinch of Cinnamon
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with paper liners or lightly grease it.
- Peel and slice your peaches. Slice one peach into half moon slices for the tops of the muffins and dice the rest of the peaches into small chunks.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and sea salt.
- In a separate bowl, whisk together the coconut sugar, applesauce, oil, egg, yogurt and vanilla extract until smooth.
- Gently stir the wet ingredients into the dry ingredients, mix well. Then fold in the diced peaches and blueberries.
- Divide batter evenly into 12 muffin cups.
- Add a sliced peach on top - and make an optional Graham Cracker topping to sprinkle on top. Take 2 Graham Crackers and crush in a Ziploc baggie. Mix with 1 ½ tablespoon of almond flour, 1 ½ tablespoon of melted butter or coconut oil, 1 tablespoon of brown sugar and a pinch of cinnamon - mix well and sprinkle over muffin batter before baking.
- Bake for 18-25 minutes, or until a toothpick comes out clean and the tops are golden.
- Let cool in pan for 5 minutes, then transfer to a wire rack. Once cool serve and enjoy!!
Notes
-
Use Ripe but Firm Fruit: Overripe peaches can make the batter too wet, while firm peaches hold their shape and bake beautifully.
-
Pat Fruit Dry: If using fresh peaches or blueberries, pat them dry after washing to prevent excess moisture in the batter.
-
Toss Fruit in Flour: Coat fruit lightly with flour before folding it in to avoid them sinking to the bottom of your muffins.
-
Don't Overmix the Batter: Mix just until combined to keep your muffins light and fluffy.
-
Use Room Temperature Ingredients: Eggs, yogurt, and applesauce blend more evenly when not cold, creating a smoother batter.
-
Check Oven Temperature: Muffins bake best in a properly preheated oven (around 350°F/175°C) for an even rise.
-
Layer the Crumble Topping Generously: Press the graham cracker crumble gently on top of the batter for a beautiful, crunchy topping.
-
Fill Muffin Cups Evenly: Use a scoop to fill each cup about ¾ full for uniform muffins that bake evenly.
-
Cool on a Wire Rack: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
-
Store Properly: Keep muffins in an airtight container for up to 3 days or freeze for up to 2 months to maintain freshness.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 171
- Sugar: 11.1 g
- Sodium: 118.7 mg
- Fat: 5.8 g
- Carbohydrates: 26.4 g
- Protein: 3.7 g
- Cholesterol: 17 mg
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Heidi
I love summer peaches so I decided to try these muffins. They are delicious!!! My husband called them “world class” and I will definitely make them again. I didn’t have graham crackers for the crumble topping so I substituted old fashioned oats and it was delish!! Thanks for sharing the recipe. 😊