❓Can I use frozen blueberries or peaches for this muffin recipe?

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.

❓How do I store these muffins and keep them fresh?

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.

❓Can I make these muffins gluten-free or healthier?

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.

Healthy Peach Blueberry Muffins with Graham Cracker Crumble

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

Units Scale

1 3/4 cups of All Purpose Flour
1 1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Cinnamon
1/4 Teaspoon of Sea Salt
1/3 cup of Coconut Sugar
1/4 cup of Unsweetened Applesauce
1/4 cup of Avocado Oil
1 Egg
1/2 cup of Low Fat Greek Yogurt
1 Teaspoon of Vanilla Extract
3/4 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 1/2 Tablespoon of Almond Flour
1 1/2 Tablespoon of Melted Butter or Coconut Oil
1 Tablespoon of Brown Sugar
Pinch of Cinnamon

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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 1/2 tablespoon of almond flour, 1 1/2 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 3/4 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