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!

Try our Blackberry Peach Ginger Jam;
or Peach Blackberry Galette

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.

In a large bowl, combine flour, baking powder, cinnamon, and salt.
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.
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.
Spoon into the paper-lined muffin tins, filling to the top.
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 ½ 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!