Healthy Peach Blueberry Streusel Muffins (Gluten Free)

Healthy fresh peach and blueberry muffins made with oatmeal and almond flour, sweetened with maple syrup and topped with a delicious oat streusel topping. Gluten free and refined sugar free. 

A peach and blueberry muffin with a streusel topping in an orange liner, with a peach and other muffins in the background.

After trying these muffins you’ll want to make a triple batch and stock your freezer with a ton of them so you can have them on repeat! I know that’s what I did – and I’ve been having the best snack lately as a result!

These peach and blueberry muffins are:

  • fruity
  • tender inside
  • crumbly on top
  • perfectly sweet aka sweet but not too much
  • easy to make
  • extra delicious!

Let me show you how to make them!

Overhead shot of four peach blueberry muffins with three peaches and a white and blue stripped cloth.

How to make these peach blueberry muffins from scratch – step by step

Start by preheating your oven to 350F/176C degrees so it’s ready to go.

Then, prep the batter. In a large bowl, mix together the dry ingredients: oat flour, almond flour, tapioca flour (or arrowroot if you prefer), baking powder, baking soda, and salt. (step 1)

Add the wet ingredients: three eggs, maple syrup, melted coconut oil and lemon zest. (step 2)

A collage of two photos showing a glass bowl with flours, eggs, coconut oil and lemon zest to make peach blueberry muffins

Mix until nice cohesive batter forms. (step 3)

Fold gently in the peaches and blueberries. I prefer to use a spoon rather than a whisk for that. (step 4)

A collage of photo showing the mixed batter, and the batter with a mix of blueberries and peaches to make peach blueberry muffins

Set aside while you prepare the streusel topping.

In a small bowl, combine the quick oats, coconut sugar, walnuts, and salt (steps 5 and 6). 

Add melted coconut oil, and mix with your fingers to combine until a crumble-like mixture forms (step  7)

A collage of three pictures showing ground oats, a mix of oats, nuts and coconut sugar in a glass bowl, and all the ingredients combined

Spoon the batter in a muffin tin lined with muffin liners. I like to use an ice-cream scoop for easier spooning! (step 8).

Shake the pan a bit so that the batter is evenly distributed.

Sprinkle generously with streusel topping (step 9).

A collage of two photos showing a muffin tin half filled with peach blueberry muffin batter and then with batter top with streusel

It’s now ready to go in the oven! Bake for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Let them cool completely before devouring!

You’re now equipped to eat these muffins on repeat for breakfast, snack, lunch and dinner 😉

A peach and blueberry muffin with an orange liner opened up, and other muffins and peaches in the background.

Are muffins healthy for breakfast?

It’s a question I come across a lot and the answer is: yes and no.

First, it really depends what kind of muffins we’re talking about: homemade or store-bought.

If it’s a healthy breakfast you’re after, stay away from bakery, coffee shop and supermarket muffins (Starbucks muffins, I’m looking at you!). I know they are tempting but they usually have way too much sugar to make them a healthy option. They really are a treat.

If you want to have muffins for breakfast because it’s quick and convenient, make your own! That way, you can control the amount of sugar and know exactly what goes in it. Make a big batch once a week or twice a month, freeze them and you just need to pop one in the microwave when you need it.

Ideally, a well balanced and nutritious breakfast needs proteins, too. Unfortunately, muffins are poor in protein – this one has 5 grams per serving but most will have even less – so if you can, try adding more proteins to your plate. Think eggs or Greek yogurt if you eat dairy for instance.

A peach and blueberry muffin opened in half to show the inside.

How to store and freeze muffins

Store these peach blueberry muffins (and muffins in general!) in an airtight container at room temperature. They will stay fresh for about three days.

Unless they have a perishable item in them like cheese or cream cheese, don’t store them in the fridge, as it will dry them out.

You can freeze muffins for up to 1 month. Simply reheat them in the microwave for 30 seconds to one minute when ready to eat.

A few more tips!

  • You can use fresh or frozen blueberries. If using frozen, simply rinse them in warm water and dry them, then proceed as written.
  • You can use other fruits! Think your favorite berries like strawberry and raspberry, or other juicy fruits like mango.
  • Make sure to use fresh baking powder as it loses its raising power and effectiveness after a year.

A peach and blueberry muffin torn into a few pieces to show the fruit pieces on the inside.

If you tried these muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

A peach and blueberry muffin with a streusel topping in an orange liner, with a peach and other muffins in the background.
5 from 6 votes
Print

Healthy Peach Blueberry Streusel Muffins (Gluten Free)

Healthy fresh peach and blueberry muffins made with oatmeal and almond flour, sweetened with maple syrup and topped with a delicious oat streusel topping. Gluten free and refined sugar free. 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword #blueberrymuffins, #peachblueberrymuffins, #peachmuffins, healthymuffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 266 kcal

Ingredients

  • 3/4 cup oat flour see notes to make your own oat flour easily
  • 1 cup almond flour
  • 1/2 cup tapioca flour or arrowroot
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1 tablespoon lemon zest packed
  • 1/4 cup coconut oil liquified
  • 1 cup diced yellow peaches
  • 1/2 cup blueberries fresh or frozen - see notes if using frozen

Streusel topping:

  • 1/2 cup quick oats
  • 1/2 cup finely chopped walnuts or almonds
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 1/2 tablespoons coconut oil liquified

Instructions

  1. Preheat oven to 350F/176C degrees.
  2. In a large mixing bowl, whisk together oat flour, almond flour, tapioca flour (or arrowroot if using), baking powder, baking soda, and salt. 

  3. Then, add eggs, maple syrup, lemon zest and coconut oil. Mix until cohesive batter forms. 

  4. Then, fold in peaches and blueberries (see notes if using frozen blueberries). 

  5. Make streusel. Add oats walnuts, sugar, cinnamon and salt to a small bowl. Toss well to combine. 

  6. Stir in coconut oil and use your hands to combine until crumble mixture forms.

  7. Line a muffin tin with 12 muffin liners, then fill each 3/4 full. Shake the pan a bit so that the batter is evenly distributed.

  8. Sprinkle streusel evenly overtop each. 

  9. Bake for 22-25 minutes or until golden brown and a toothpick inserted into the center comes out cleanly. Allow to cool entirely before serving.

Recipe Notes

  • How to make your own oat flour: simply add some oats (quick or rolled) in your food processor or blender and pulse until it's a fine powder.
  • If using frozen blueberries: add the frozen blueberries to a colander and rinse under warm water until they’re defrosted and shake out any extra liquid. Use a indicated in the recipe. 
  • You can use other fruits! Think your favorite berries like strawberry and raspberry, or other juicy fruits like mango.
  • Make sure to use fresh baking powder as it loses its raising power and effectiveness after a year.

Storing + freezing: 

  • Store in an airtight container at room temperature. They will stay fresh for about three days. 

  • Don't store them in the fridge, as it will dry them out. 

  • You can freeze muffins for up to 1 month. Simply reheat them in the microwave for 30 seconds to one minute when ready to eat.

Nutrition Facts
Healthy Peach Blueberry Streusel Muffins (Gluten Free)
Amount Per Serving (1 muffin)
Calories 266 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 40mg 13%
Sodium 214mg 9%
Potassium 203mg 6%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 11g
Protein 5g 10%
Vitamin A 2%
Vitamin C 2.5%
Calcium 8%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

More peach recipes:

A healthy peach and blueberry muffins recipe made with oats and almond flour, and sweetened with maple syrup. Gluten free and refined sugar free. Recipe on NotEnoughCinnamon.com

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Breakfast / Brunch Clean Eating Dairy Free Desserts Gluten free Recipes Refined Sugar Free Snacks Summer Recipes Under 300 cal Vegetarian
6 Comments
  1. Oh my these muffins looks so good. I already see these as a weekend dessert. I love how you used healthier ingredients. Makes them so guilt-free. Saving the recipe that’s for sure.

  2. Yum! These peach-blueberry muffins look so good! I actually am thinking about using the same fruit combo for another recipe! Great minds think alike! 🙂

  3. I love that these are gluten free & refined sugar free. I so want to eat one of these right now. These would be perfect for breakfast or a healthy snack.

Leave a Comment

Your email address will not be published. Required fields are marked *