This blueberry peach cobbler tastes like heaven in your mouth! Warm blueberries and peaches under a bed of soft sweet cake, it’s a delicious dessert perfect for summer gatherings. Or any time of the year because you can use frozen fruit for the same amazing results as fresh fruit. 

My absolute favorite way to enjoy this cobbler is scooping some into a bowl while it’s still warm from the oven and adding some cold milk. Mmmmm, so good!!! 

Ingredients Needed to Make this Cobbler:

(scroll down for complete printable recipe with measurements)

• blueberries, fresh or frozen work 
• peaches, fresh or frozen work 
• white sugar
• water
• butter, I use salted butter for everything 
• all purpose flour 
• baking powder
• salt
• milk
• ground cinnamon 

How to Make Blueberry Peach Cobbler: 

• In a saucepan, mix and heat the blueberries, peaches, sugar, and water. 
• Place butter in the baking pan and place it on the oven to melt while the o em preheats to 350 degrees. 
• In a bowl, mix together the flour, baking powder, salt, and milk. 
• Pour batter into hot pan over melted butter. 
• Pour cooled fruit over and the batter. 
• Sprinkle the top with cinnamon. 
• Bake for 45 minutes. 
• Serve with whipped cream, ice cream, or cold milk.

You can use any fruit to make this cobbler. Peaches and raspberries, blackberries, strawberries, etc. 

Enjoy,

Rachel Ballinger 🫐🍑

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Blueberry Peach Cobbler

This blueberry peach cobbler tastes like heaven in your mouth! Warm blueberries and peaches under a bed of soft sweet cake, it’s a delicious dessert perfect for summer gatherings.

Course Dessert

Cuisine American

Keyword Blueberry, Cobbler, dessert, Peaches

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Ingredients

• 2 cups blueberries fresh or frozen
• 2 cups peeled and sliced peaches fresh or frozen
• 2 cups white sugar divided
• 1/2 cup water
• 1 stick butter
• 1 1/2 cups all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• ground cinnamon

Instructions

• Preheat oven to 350 °F.
• Combine the peaches, blueberries, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
• Put the butter in a 9”x13” baking pan and place in oven to melt.
• Mix together remaining 1 cup sugar, flour, baking powder, and salt. Add the milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
• Spoon the cooked fruit on top, gently pouring in the syrup. Sprinkle the top with ground cinnamon. Batter will rise to the top during baking.
• Bake for 45 minutes until browned and sides pull away from the pan.
• Serve with whipped cream or vanilla ice cream. Or my personal favorite is to pour cold milk over the warm cobbler and eat it like that.

The post Blueberry Peach Cobbler appeared first on My Everyday Ordinary Life.

These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

INGREDIENTS NEEDED FOR BLUEBERRY CRUMB MUFFINS: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• ground cinnamon 
• blueberries, fresh or frozen 

HOW TO MAKE THESE MUFFINS:

• Preheat the oven and prepare the muffin pans.
• Make the crumb topping by combining everything in a bowl and mixing with a fork until it’s nice and crumbly.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, salt, and cinnamon, and mix till combined. 
• Fold in the blueberries. 
• Scoop the dough into muffin cups in your pan. 
• Sprinkle the crumb topping evenly over the tops of all the muffins. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

If you like muffins then I think you’ll like these too:

• Pumpkin Chocolate Chip Muffins  
• White Chocolate Raspberry Muffins

Enjoy!
~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”    ~Rachel

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Blueberry Crumb Muffins

These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry, Breakfast, dessert, Muffin

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 18 Muffins

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

Crumb Topping:

• 1/3 cup brown sugar
• 1 tbsp white sugar
• 1/2 tsp ground cinnamon
• 4 tbsp butter melted
• 2/3 cup all-purpose flour

Muffin Batter:

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups blueberries fresh or frozen

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• Make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, flour, and melted butter. Use a fork and combine until crumbly. Set aside.
• Make the muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
• Stir in the blueberries. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Spoon the crumb topping on top and lightly press the crumbles so they stick to the batter.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post Blueberry Crumb Muffins appeared first on My Everyday Ordinary Life.