Breakfast and Brunch, Muffins

Blackberry Peach Muffins, dairy-free

Nicoletta September 5, 2020

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Blackberry Peach Muffins.  Enjoy the last of the summer fruit making delicious muffins that are packed with flavor! Juicy blackberries, sweet peaches, with a hint of cinnamon and vanilla brighten these dairy-free muffins for a delightful breakfast.

Song of the day: I Guess I Just Feel Like – John Mayer

Dairy-free Blackberry Peach Muffins-one muffin on the plate

The farmer’s markets are still carrying all the summer fruit! What a joy to see. We went last night and found cantaloupe, watermelon, peaches, blueberries, blackberries, together with grapes, apples, plums. In these muffins, we paired blackberries and peaches, and let me tell you, it was the best thing to do.

 

Blackberry/Peach combination

That the combo blackberry/peach was a great one, I had already experienced it on other occasions. The blackberries offer a deep profound flavor with a bit of tart that is perfectly balanced by the juicy sweetness of the peach. Moreover, while the blackberries offer a slight crunch and a juicy explosion, the peach chunks are tender and mellow, a wonderful pair to have in the same morsel!

Blackberry Peach Muffins-title on picture

Ingredients

All you need is some pantry and fridge staples and fresh or frozen fruit. Here is the list:

  • all-purpose flour
  • baking powder
  • cinnamon
  • salt
  • vanilla extract
  • vegetable oil
  • cane sugar
  • eggs
  • almond milk
  • blackberries
  • peaches

Preparation

As a matter of fact, I always make muffins using two bowls, one for the wet ingredients, one for the dry.

Make sure your ingredients are all at room temperature so they blend well together.

  1. In a large bowl, combine flour, baking powder, cinnamon, and salt.
  2. In another bowl, whisk the oil and the sugar until foamy, then add the eggs, one at a time. Next, stir in milk and vanilla.
  3. Make a well in the center of the dry ingredients, and pour in the wet mixture. Then add the blackberries and peach chunks. Stir just until combined.
  4. Spoon into the paper-lined muffin tins, filling to the top.
  5. Bake in the preheated oven at 375°F/190°C for about 20-25 minutes or until golden and firm to the touch.

Beautiful muffins!

When they come out of the oven, these Blackberry Peach Muffins are all puffed up and golden. You can see the blackberries and peach chunks peeking out. They smell delicious, of cinnamon, and vanilla, and fresh summer fruit. They are soft inside, with juicy chunks of fruit bursting through, and a lovely crispy topping.

To glaze or not to glaze

If you follow the blog, by now you know that I try to stay on the ‘healthier’ side of baking, and most of all, that I do not like overly sweet sweets. So, I decided to pass on the glaze. BUT. I can totally see a drizzle of lemon or vanilla glaze working for these muffins. They are not too sweet, which means that they would be just right with the aforementioned glaze. Just sayin’.  

Dairy-free Blackberry Peach Muffins-on the rack

Substitutions and additions

  • Butter vs vegetable oil. You can definitely use butter, just go with 1/2 cup. Just remember they won’t be dairy-free.
  • Use any berry/peach combination, or go for a mix of berries. Fresh or frozen is fine.
  • Omit the cinnamon, if you’re allergic or do not like it, and add some lemon or orange zest.
  • You can replace the all-purpose flour with whole wheat flour, spelt flour, or your favorite gluten-free blend.

Dairy-free Blackberry Peach Muffins-in the basket-frontal view

Breakfast or snack

These muffins make an amazing breakfast and an equally great afternoon snack. Grab and go, or sit down and enjoy. Pour a glass of cold milk, make a pot of coffee, or steep some tea. They are amazing any way you want to enjoy them.

They also freeze well. I wrap them individually in plastic wrap and place in a ziplock bag. And when we want them, we take two out of the freezer the night before and warm up in the oven the morning after for our happy breakfast.

Enjoy!

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Dairy-free Blackberry Peach Muffins-one muffin on the plate

Blackberry Peach Muffins, dairy-free

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, brunch
  • Method: Baking

Description

Enjoy the last of the summer fruit making delicious muffins that are packed with flavor! Juicy blackberries, sweet peaches, with a hint of cinnamon, and vanilla brighten these dairy-free muffins for a delightful breakfast.


Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1/2 cup cane sugar
  • 2 eggs
  • 3/4 cup almond milk
  • 1 cup blackberries
  • 1 peach

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Wash the blackberries, and pat dry. Peel the peach and cut into chunks.
  3. In a large bowl, combine flour, baking powder, cinnamon, and salt.
  4. In another bowl, whisk the oil and the sugar until foamy, then add the eggs, one at a time.
  5. Next, stir in milk and vanilla.
  6. Make a well in the center of the dry ingredients, and pour in the wet mixture.
  7. Start mixing, then add the blackberries and peach chunks. Stir just until combined.
  8. Spoon into the paper-lined muffin tins, filling to the top.
  9. Bake in the preheated oven for about 20-25 minutes or until golden and firm to the touch.

Notes

They freeze well. I wrap them individually in plastic wrap and place in a ziplock bag.

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Dairy-free Blackberry Peach Muffins-closeup-in the basket

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10 Comments

  • Avatar
    Reply Bernice Hill September 9, 2020 at 10:18 am

    I’ve never thought about this particular fruit combo but peaches and blackberries sound like they would be amazing together. I am trying to squeeze the most out of summer fruits too..I’m not ready for fall!

    • Nicoletta
      Reply Nicoletta September 10, 2020 at 1:47 pm

      I’ve tried this combo also in a jam and a galette, so I can say it’s amazing!! We’re not ready for Fall yet, either! Well, today at least it’s beautiful!

  • Avatar
    Reply JustineCelina September 9, 2020 at 4:08 pm

    What an inventive fruit combination! We’ve just finished eating our body weight in BC peaches (we have a case delivered each season), but I’m totally bookmarking this for next year. Such a gorgeous recipe, guys!

    • Nicoletta
      Reply Nicoletta September 10, 2020 at 1:49 pm

      Thanks so much! I did not think it was that inventive 😉 . I had tried it before and it works magic, plus, my mom always says that the produce (fruit, veggies) that grows together is wonderful when paired together.

  • Avatar
    Reply Lisa September 9, 2020 at 8:18 pm

    Peach and blackberry sounds like a beautiful combination…what a great way to use summer fruits! Thanks for sharing!

    • Nicoletta
      Reply Nicoletta September 10, 2020 at 1:50 pm

      Thank you! It is, one is soft and sweet, the other is crunchy and juicy, plus the color combo is awesome 😉

  • Avatar
    Reply Colleen September 10, 2020 at 7:46 pm

    Peaches & blackberries together are an amazing combo! Peaches here in the Okanagan are ripe & ready, and my kids on the coast bring me those amazing wild blackberries that I freeze. So oh my, these muffins are happening.

    • Nicoletta
      Reply Nicoletta September 13, 2020 at 12:53 pm

      Thank you! The combination is great, and with the Okanagan fruit, well, these are going to be delicious!!

  • Avatar
    Reply NANCY September 12, 2020 at 5:00 pm

    what a great morning muffin recipe ! Can’t wait to give this a try!

    • Nicoletta
      Reply Nicoletta September 13, 2020 at 12:54 pm

      Thank you! We really enjoyed them at breakfast, they are not too sweet and bursting with flavor.

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