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Almond Blueberry & Peach Sour Cream Muffins

These Almond Blueberry & Peach Sour Cream muffins are my new favorite go-to when craving something sweet for breakfast (or as an afternoon snack or light dessert). They are loaded with fruit and soft on the inside with a sugary crunchy top.

Course Breakfast
Cuisine Vegetarian
Servings 12 muffins


  • 1 1/2 cups Bob's Red Mill all-purpose flour
  • 1/2 cup Bob's Red Mill almond flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 cup blueberries
  • 1 medium peach (about 1/2 cup diced), pit removed and finely chopped
  • 2 Tbsp Turbinado sugar
  • 2 Tbsp sliced almonds


  1. Preheat oven to 375 degrees and fill a 12 muffin pan with paper liners or grease with cooking spray.

  2. In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt.

  3. In a bowl attached to a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy, about 3 minutes on medium speed.

  4. Add the egg and vanilla extract and continue to beat until incorporated, about 30 seconds.

  5. Lower the stand mixer speed to low and add in the flour mixture, sour cream, and whole milk, alternating between the dry ingredients and wet ones, just until combined.

  6. Use a spatula to fold the blueberries and peaches into the batter.

  7. Divide the batter evenly between the 12 muffin cups. Sprinkle the Turbinado sugar and sliced almonds evenly over the batter.

  8. Bake for 30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack and let cool for 5 minutes before enjoying.