Peach and Blueberry Yogurt Muffins


The Black and Blueberry Oat Muffins were such a hit in our house that I made this tasty variation using peaches.  This time, instead of the streusel topping, I topped simply with a bit of almonds and coconut.  These flavors compliment the fruit in the muffins beautifully, as does the hint of cinnamon.  I made one batch with a sprinkling of granola on top, but this was our favorite.  Feel free to choose what sounds best to you!

Peach and Blueberry Yogurt Muffins
Recipes for baked goods often call for the cold ingredients to come to room temperature before mixing. This is especially helpful when using melted butter, coconut oil, or honey which tend to re-harden upon contact with cold ingredients. If this happens, I very gently and slowly heat the batter in the microwave until I can incorporate the ingredients fully–but not cook them.
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  1. 1 1/2 cups all-purpose flour
  2. 1 cup whole wheat flour
  3. 1 cup old-fashioned oats
  4. 1 cup granulated sugar
  5. 1 teaspoon cinnamon
  6. 1 tablespoon baking powder
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon kosher salt
  9. 2 cups plain 2% Greek yogurt
  10. 1/2 cup milk
  11. 1/4 cup coconut or canola oil (melt the coconut oil; melted butter may also be used)
  12. 2 teaspoons vanilla extract
  13. 1 large egg, lightly beaten
  14. 1 large or 2 small overripe bananas, well mashed
  15. 1 cup fresh blueberries
  16. 1 cup fresh peaches, peeled and chopped
  17. optional topping: sliced almonds and shredded coconut (I used sweetened, could use unsweetened)
  1. Preheat oven to 400 degrees.
  2. Combine flours, oats, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Make a well in center of the mixture and set aside.
  3. Combine the yogurt, milk, oil, vanilla, egg, and banana in another large bowl.
  4. Gently fold in the berries and peaches, stirring just enough to incorporate.
  5. Add the yogurt and fruit mixture to the flour mixture and stir just until moistened.
  6. Using a large ice cream scoop, fill about 20 greased muffin cups.
  7. Sprinkle with a few almonds and a half teaspoon or so of shredded coconut, and then bake for 15-17 minutes or until the muffins pass the toothpick test. Be careful not to over-bake.
  8. Cool in pans for 10 minutes, and then remove to a wire rack.
  1. As an option to the almond and coconut topping, you could sprinkle the muffins with a bit of coarse sugar before baking.
The Fountain Avenue Kitchen

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  1. Pingback: The Fountain Avenue Kitchen – Black and Blueberry and Oat Muffins

  2. Terra

    I love baking with coconut oil…..AND Greek yogurt of course:-) I love how hearty your muffins are, and all the flavors together sound fantastic:-) Hugs, Terra

    1. Ann

      Thank you, Terra! I do love adding lots of yummy and healthy ingredients in my baked goods. Then, I always feel good when I eat them for more than one reason!

  3. Stacie

    I was not totally organized the day I made these and had no plain Greek yogurt. (go figure I had everything else including coconut oil). So, I used 1 cup of Blueberry Greek yogurt and 1 cup sour cream. Turned out great!

  4. Keely

    Can I get the nutritonal information on these…well mainly how many calories, carbs, and proteins?? They sound very good..can’t wait to try them.

    1. Ann

      I haven’t calculated the calorie count on these, but someone recently recommended or I hope that helps, Keely, and I hope you enjoy!

  5. Rila Hackett

    Hi Ann,

    I think this recipe is the next one I’ll try. Looks great! As we are at the end of fresh peach season, would using frozen peaches — or even canned peaches — work?

    Thanks for all of your amazing, yummy recipes!


    1. Ann

      Hi Rila,
      I have yet to try this recipe with canned or frozen peaches. The frozen might have a little less juiciness and require a few extra tablespoons of milk to get the right batter consistency. Canned peaches would probably work similarly to the fresh in terms of the moisture content. I have been experimenting with frozen fruit with my baked oatmeals so I will be able to report to you on this soon: )
      If you make the muffins with frozen or canned fruit, please report back! Thank you, Rila!

  6. Shellina

    These sound delicious ….. How well do these muffins freeze. Going to have to try them very soon …. Thanks so much 🙂

    1. Ann

      Thank you, Shellina! I haven’t managed to get this particular muffin to the freezer (everyone eats them too quickly!) but have, in fact, frozen a similar recipe with excellent results. Hope you enjoy!

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    1. Ann

      The bananas add moisture without contributing a noticeable banana flavor. If you eliminate them, I would add a little extra oil–maybe an extra 1/4 to 1/3 cup. If you try, please report back!

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  9. vicki-tee

    hiya…this looks so yummy, and makes a lot!
    i was wondering if it could be baked in a loaf pan
    or mini loaves…?

    have you ever tried that..? i think the temp would
    have to come down though…

    any suggestions would be helpful….thanks!

    1. Ann

      I have not made these muffins in a loaf pan, but I bet it would work well. I’d probably reduce the oven temperature to 350 F. A 9-inch round cake pan also works well in place of a 9×5 loaf pan, and the dimensions make it easier and quicker to cook through the middle. Hope that helps!

    1. Ann

      I have not, Kendra. Perhaps someone will comment if they have. The recipe does yield 20 muffins, so that’s helpful in terms of the overall sugar breakdown. But if you wanted to scale back to a half cup, I would try adding another half cup of mashed very ripe banana. If you do try, I’d love to know how you make out!

  10. Therese McCoy

    Muffins were delicious! Thanks for the great, healthy recipe. I look forward to perusing your others.
    Sincerely, Therese