20+ Flavorful Easter Brunch Recipes with Fruit to Savor

Easter brunch is a time to celebrate with loved ones, indulge in delicious food, and enjoy the vibrant flavors of the season.

And when it comes to brightening up your brunch spread, there’s no better way than with the natural sweetness of fresh fruits.

Whether you’re looking for light, refreshing fruit salads, baked goods packed with fruit, or indulgent desserts, fruit-based recipes are a great way to infuse your Easter celebration with color, taste, and nutrients.

In this blog post, we’ve curated 20+ fruit-filled recipes perfect for your Easter brunch.

From tangy citrus delights to juicy berry-filled treats, these recipes will bring the freshness of spring straight to your table.

Whether you’re serving a small family gathering or a larger crowd, these fruit-centric dishes will ensure your brunch is as vibrant and delicious as the holiday itself.

20+ Flavorful Easter Brunch Recipes with Fruit to Savor

With the fresh flavors of fruit taking center stage, these 20+ Easter brunch recipes will help you create a spread that’s both delicious and colorful.

Whether you’re serving simple fruit salads, decadent baked goods, or refreshing beverages, the natural sweetness and vibrancy of fruit will bring joy to your guests and complement the spirit of the holiday.

So, gather your favorite fruits, get creative in the kitchen, and prepare for an Easter brunch that’s as delightful as it is memorable!

Mixed Berry Lemon Cheesecake Salad

This creamy and refreshing Mixed Berry Lemon Cheesecake Salad combines fresh strawberries, blueberries, raspberries, and blackberries with a light and tangy cheesecake-flavored dressing. Perfect for Easter brunch, this dish brings a sweet, fruity touch to the table, and it’s quick to make. The lemon zest and cream cheese give it a delightful richness without being too heavy.

Ingredients:

• 1 pint strawberries, hulled and sliced
• 1 pint blueberries
• 1 pint raspberries
• 1 pint blackberries
• 8 oz cream cheese, softened
• 1/2 cup Greek yogurt (or sour cream)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp powdered sugar (optional)

Instructions:

1. In a large bowl, gently combine the strawberries, blueberries, raspberries, and blackberries.
2. In a separate bowl, beat the softened cream cheese until smooth. Add Greek yogurt, honey, vanilla extract, lemon zest, and lemon juice. Mix until creamy and smooth. Taste and adjust sweetness with powdered sugar if desired.
3. Gently fold the cream cheese mixture into the berries, coating them evenly. Be careful not to mash the fruit.
4. Refrigerate for 30 minutes to allow the flavors to meld together.
5. Serve chilled and garnish with additional lemon zest or mint leaves if desired.

This Mixed Berry Lemon Cheesecake Salad is a stunning addition to any Easter brunch table. It’s not only visually appealing with its vibrant colors, but the creamy, zesty dressing complements the natural sweetness of the berries. This dish is a crowd-pleaser and can be made ahead of time, saving you valuable prep time on Easter morning.

Tropical Fruit Salad with Honey-Lime Dressing

This vibrant Tropical Fruit Salad is packed with fresh, juicy pineapple, mango, kiwi, and papaya, all tossed in a sweet and tangy honey-lime dressing. The bright citrus notes and tropical flavors make it a perfect light and refreshing dish for Easter brunch. It’s also highly customizable, so feel free to add your favorite fruits or even a sprinkle of toasted coconut for extra texture.

Ingredients:

• 1/2 fresh pineapple, peeled and cut into cubes
• 2 ripe mangoes, peeled and diced
• 2 ripe kiwis, peeled and sliced
• 1/2 papaya, peeled and diced
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp lime zest
• A pinch of sea salt (optional)
• Fresh mint leaves for garnish

Instructions:

1. Prepare all the fruit by cutting the pineapple, mango, kiwi, and papaya into bite-sized pieces. Add them to a large mixing bowl.
2. In a small bowl, whisk together the orange juice, honey, lime juice, lime zest, and a pinch of salt until well combined.
3. Pour the dressing over the fruit and gently toss to coat all the fruit evenly.
4. Let the salad rest for 10-15 minutes to allow the flavors to meld together.
5. Garnish with fresh mint leaves before serving.

This Tropical Fruit Salad with Honey-Lime Dressing offers a delightful blend of sweet and tangy flavors that feel like a tropical escape. It’s a light and refreshing choice that balances out heavier Easter dishes and adds a burst of natural sweetness. Plus, it’s so easy to prepare, making it a perfect addition to your brunch spread.

Grilled Peach and Berry Skewers

Grilled Peach and Berry Skewers are a fun, visually appealing, and delicious way to serve fruit at your Easter brunch. The smoky char from the grill complements the sweetness of ripe peaches and mixed berries, creating a unique and flavorful contrast. Drizzling these skewers with a little honey and a squeeze of lemon adds a refreshing, slightly tangy finish.

Ingredients:

• 2 ripe peaches, pitted and cut into wedges
• 1 cup strawberries, hulled and halved
• 1 cup blueberries
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• A pinch of sea salt (optional)
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill to medium-high heat and brush the grates with a bit of oil to prevent sticking.
2. Thread the peach wedges, strawberries, and blueberries onto skewers, alternating the fruits to create a colorful pattern.
3. Lightly brush the fruit with olive oil to prevent them from sticking to the grill and to enhance their natural sweetness.
4. Place the skewers on the grill and cook for 2-3 minutes on each side, until the peaches are slightly charred and the berries are warmed through.
5. In a small bowl, whisk together honey, lemon juice, and a pinch of sea salt.
6. Drizzle the honey-lemon dressing over the grilled fruit skewers and serve warm or at room temperature.

Grilled Peach and Berry Skewers offer a fantastic way to elevate simple fruits into a gourmet treat for Easter brunch. The grill adds depth to the sweetness of the peaches, while the honey-lemon drizzle gives a tangy twist. These skewers make for a fun, interactive brunch dish and are perfect for those looking for a light, flavorful addition to their Easter spread.

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits are a delightful and wholesome option for Easter brunch. With layers of creamy Greek yogurt, fresh strawberries, and bananas, these parfaits offer a healthy and delicious start to your meal. A sprinkle of granola and a drizzle of honey adds crunch and sweetness to balance the creamy texture. These parfaits are easy to assemble and can be made ahead for convenience.

Ingredients:

• 1 cup Greek yogurt (plain or vanilla)
• 1 tbsp honey or maple syrup
• 1 cup fresh strawberries, hulled and sliced
• 1 banana, sliced
• 1/2 cup granola (store-bought or homemade)
• Fresh mint leaves for garnish

Instructions:

1. In a small bowl, mix the Greek yogurt with honey or maple syrup to sweeten it. Adjust sweetness to your liking.
2. In serving glasses or jars, start by layering a spoonful of yogurt at the bottom.
3. Add a layer of sliced strawberries, followed by a layer of sliced bananas.
4. Repeat the layers until the glasses are filled, making sure the yogurt forms the top layer.
5. Sprinkle granola on top for added texture and crunch.
6. Garnish with fresh mint leaves and an extra drizzle of honey if desired.
7. Serve immediately or refrigerate for up to 2 hours before serving.

Strawberry Banana Yogurt Parfaits are not only visually stunning with their colorful layers, but they also bring a healthy touch to your Easter brunch table. The combination of creamy yogurt, sweet fruits, and crunchy granola makes every bite a perfect balance of flavors and textures. These parfaits can easily be made ahead of time, making them a stress-free and elegant addition to your holiday celebration.

Apple Cinnamon Fruit Salad

This Apple Cinnamon Fruit Salad is a warm, cozy twist on traditional fruit salad, perfect for an Easter brunch with a cooler spring morning. The crisp, tart apples pair beautifully with cinnamon and a touch of honey, creating a comforting yet refreshing dish. Adding a mix of seasonal fruits like grapes and pears makes this salad a well-rounded, satisfying side that pairs well with eggs, bacon, or any Easter main course.

Ingredients:

• 2 large apples, diced (Granny Smith or Honeycrisp work well)
• 1 cup red grapes, halved
• 1 pear, diced
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 tsp ground cinnamon
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a large bowl, combine the diced apples, grapes, and pear.
2. In a small bowl, mix together the cinnamon, honey, lemon juice, and vanilla extract to make the dressing.
3. Pour the dressing over the fruit and toss gently to coat evenly.
4. If desired, sprinkle with chopped walnuts or pecans for extra crunch and a nutty flavor.
5. Chill the salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld.
6. Serve chilled or at room temperature.

The Apple Cinnamon Fruit Salad is a warm, comforting option that brings the cozy flavors of cinnamon and honey to your Easter brunch. With the crispness of apples, the sweetness of grapes, and the rich nuttiness of walnuts, it offers a delightful contrast to the lighter, cooler fruit salads on your table. This simple yet flavorful salad can be made ahead, making it a great addition to any brunch menu.

Orange and Pomegranate Salad with Mint

This Orange and Pomegranate Salad is a bright and refreshing choice for Easter brunch. With the sweet-tart flavors of juicy oranges and the pop of pomegranate seeds, this salad is full of vibrant color and nutrients. A sprinkle of fresh mint adds a cool, aromatic touch, while a simple honey-lime dressing enhances the natural sweetness of the fruit. It’s a perfect, light side dish to complement heavier brunch items.

Ingredients:

• 3 large oranges, peeled and sliced into rounds
• 1 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp lime zest

Instructions:

1. Carefully peel the oranges and slice them into rounds. Arrange the slices on a serving platter.
2. Sprinkle the pomegranate seeds evenly over the orange slices.
3. In a small bowl, whisk together honey, lime juice, and lime zest to create a simple dressing.
4. Drizzle the honey-lime dressing over the fruit and gently toss to combine.
5. Sprinkle chopped fresh mint leaves over the top for a refreshing flavor boost.
6. Serve immediately or refrigerate for 15-20 minutes before serving to allow the flavors to combine.

The Orange and Pomegranate Salad with Mint is a visually stunning and refreshing dish that brings both color and flavor to your Easter brunch. The sweet citrusy notes of the oranges pair perfectly with the tartness of the pomegranate seeds, while the mint offers a fragrant, cooling element. This salad is light yet satisfying, and its simplicity allows the natural fruit flavors to shine. It’s an ideal dish for balancing out heavier options and adding a fresh, zesty touch to your brunch spread.

Pineapple Coconut Breakfast Bars

These Pineapple Coconut Breakfast Bars are a tropical delight that will transport your taste buds to a sunny beach. With a blend of sweet pineapple and shredded coconut, these bars are perfect for an easy Easter brunch option. Packed with oats and honey, they provide a satisfying combination of chewy and crunchy textures, making them ideal for a light breakfast or snack during the holiday festivities. They can also be made ahead for convenience.

Ingredients:

• 2 cups rolled oats
• 1 cup dried pineapple, chopped
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper.
2. In a large bowl, combine the oats, dried pineapple, shredded coconut, salt, and cinnamon.
3. In a separate small bowl, whisk together the honey, coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until well combined.
5. Press the mixture evenly into the prepared baking dish.
6. Bake for 15-20 minutes, or until the edges are golden brown and the bars are firm to the touch.
7. Let the bars cool completely before slicing into squares.
8. Serve and enjoy as a convenient, tropical treat for your Easter brunch.

These Pineapple Coconut Breakfast Bars are an easy and delicious way to enjoy the flavors of the tropics at your Easter brunch. Their chewy texture and natural sweetness from pineapple and honey make them a wholesome snack or breakfast option. They’re also portable, making them perfect for guests to grab on the go or for a relaxed brunch at home.

Watermelon Feta Salad with Balsamic Glaze

The Watermelon Feta Salad with Balsamic Glaze is a delightful balance of sweet and savory flavors, making it a perfect addition to your Easter brunch. The juicy watermelon pairs beautifully with the salty feta cheese, while the balsamic glaze adds a rich, tangy finish. This refreshing salad is a quick and easy dish that is sure to impress guests with its combination of flavors and colors.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, crumbled feta cheese, and fresh mint leaves.
2. In a small saucepan, heat the olive oil, balsamic vinegar, and honey over medium heat, stirring occasionally. Let the mixture simmer for 3-5 minutes until it thickens slightly into a glaze.
3. Drizzle the balsamic glaze over the watermelon salad and toss gently to coat the fruit.
4. Season with a pinch of salt and pepper to taste.
5. Serve chilled or at room temperature.

This Watermelon Feta Salad with Balsamic Glaze is a vibrant and refreshing addition to your Easter brunch spread. The sweet watermelon, creamy feta, and mint complement each other perfectly, while the balsamic glaze adds depth and richness. This salad is easy to prepare, yet sophisticated enough to impress your guests, making it a go-to dish for any spring celebration.

Mango Chia Seed Pudding

Mango Chia Seed Pudding is a creamy and naturally sweet dish that’s perfect for a light Easter brunch. Made with coconut milk, chia seeds, and fresh mango, this pudding offers a refreshing tropical twist. Chia seeds provide a boost of fiber and omega-3 fatty acids, making this an incredibly nutritious yet indulgent option. It can be made the night before, allowing you to enjoy a hassle-free brunch the next day.

Ingredients:

• 1 cup coconut milk (or almond milk)
• 1/2 cup chia seeds
• 1 ripe mango, peeled and diced
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground turmeric (optional for color)

Instructions:

1. In a medium bowl, whisk together the coconut milk, honey, vanilla extract, and ground turmeric (if using).
2. Stir in the chia seeds, mixing well to ensure they are evenly distributed.
3. Cover the bowl and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. When ready to serve, spoon the pudding into individual cups or bowls.
5. Top with diced fresh mango and garnish with mint leaves if desired.
6. Serve chilled.

Mango Chia Seed Pudding is a simple yet indulgent dish that brings the flavors of the tropics to your Easter brunch. The creamy coconut milk pairs beautifully with the juicy mango, while the chia seeds add a delightful texture. Not only is this pudding a treat for the taste buds, but it’s also packed with nutrients, making it an excellent choice for a light and energizing brunch dish. Make it ahead of time for a stress-free morning!

Raspberry Lemon Bread

Raspberry Lemon Bread is a zesty and refreshing sweet bread that combines the tartness of fresh raspberries with the bright citrus flavor of lemon. This bread is soft, moist, and light, making it a perfect addition to your Easter brunch table. It’s easy to prepare and can be enjoyed on its own or paired with a dollop of whipped cream or a light glaze. The combination of sweet and tangy flavors makes this bread a crowd-pleaser.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup powdered sugar (for glaze, optional)
• 1 tbsp lemon juice (for glaze, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the raspberries, ensuring they don’t get mashed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. (Optional) For a glaze, mix powdered sugar and lemon juice and drizzle over the cooled bread.
11. Slice and serve.

Raspberry Lemon Bread is a perfect blend of sweet and tart flavors that make it an ideal choice for Easter brunch. The light, fluffy texture of the bread is complemented by the burst of fresh raspberries, while the citrusy zing from the lemon brings it all together. Whether served plain or with a sweet glaze, this bread is a delightful way to start your holiday morning.

Mixed Berry Quinoa Salad

Mixed Berry Quinoa Salad is a colorful and nutrient-packed option for Easter brunch. The combination of protein-rich quinoa and sweet, fresh berries makes this salad both filling and refreshing. With a light honey-lime dressing and a hint of fresh mint, this dish is perfect for those looking for a healthy, vibrant addition to their brunch spread. It’s also gluten-free and can be made ahead of time, saving you time on the big day.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cup strawberries, hulled and sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp lime zest
• 1/4 cup fresh mint leaves, chopped
• 1/4 tsp salt

Instructions:

1. Cook the quinoa according to package instructions and let it cool completely.
2. In a large bowl, combine the cooked quinoa with the mixed berries (strawberries, blueberries, raspberries, and blackberries).
3. In a small bowl, whisk together the honey, lime juice, lime zest, and salt to make the dressing.
4. Pour the dressing over the quinoa and berry mixture and toss gently to combine.
5. Sprinkle the chopped mint leaves over the top and give the salad one last gentle toss.
6. Serve immediately or refrigerate for up to 2 hours before serving.

This Mixed Berry Quinoa Salad is a light, refreshing dish that brings together the flavors of sweet berries and the nuttiness of quinoa. The honey-lime dressing adds a sweet and tangy touch, while the fresh mint offers an aromatic burst of flavor. Whether you serve it as a side dish or a light main course, this salad is a colorful and healthy addition to your Easter brunch menu.

Baked Pears with Cinnamon and Walnuts

Baked Pears with Cinnamon and Walnuts is a warm and comforting fruit dish that’s perfect for an Easter brunch. The pears are gently baked with a sprinkle of cinnamon and topped with toasted walnuts, creating a sweet and nutty treat. This dish is naturally sweet and can be served as a dessert or a cozy side. The soft texture of the baked pears, paired with the crunch of the walnuts, makes this a satisfying and elegant option.

Ingredients:

• 4 ripe pears, halved and cored
• 1/4 cup walnuts, chopped
• 1/2 tsp ground cinnamon
• 2 tbsp honey or maple syrup
• 1 tbsp butter
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Place the pear halves in the baking dish, cut side up.
3. In a small bowl, mix the cinnamon, honey (or maple syrup), and lemon juice. Drizzle this mixture over the pears.
4. Dot each pear with a small piece of butter.
5. Pour the water into the bottom of the dish to help steam the pears as they bake.
6. Bake for 25-30 minutes, or until the pears are tender and golden brown.
7. While the pears are baking, toast the chopped walnuts in a dry skillet over medium heat for about 3-4 minutes, or until fragrant.
8. Once the pears are done, sprinkle the toasted walnuts over the top.
9. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Baked Pears with Cinnamon and Walnuts is a simple yet elegant dish that brings warmth and comfort to your Easter brunch. The natural sweetness of the pears, combined with the aromatic cinnamon and crunchy walnuts, makes this dish a wonderful way to enjoy fruit. Whether served as a dessert or a side dish, this easy-to-make recipe will impress your guests with its rich flavor and cozy appeal.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a classic spring dessert that combines the tartness of rhubarb with the sweetness of ripe strawberries, all topped with a buttery, crumbly oat topping. This dish is an ideal addition to your Easter brunch as it brings the flavors of the season to your table. The contrast between the soft, juicy fruit filling and the crunchy topping makes for a delightful combination that is both satisfying and refreshing.

Ingredients:

• 3 cups strawberries, hulled and sliced
• 3 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, lemon juice, and vanilla extract. Stir until the fruit is evenly coated, then pour the mixture into the prepared baking dish.
3. In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
4. Add the cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the fruit mixture.
6. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
7. Let it cool slightly before serving.

Strawberry Rhubarb Crisp is a quintessential spring dessert that adds both sweetness and tang to your Easter brunch. The combination of tart rhubarb and juicy strawberries, topped with a golden, buttery crisp, creates a perfect balance of flavors and textures. Serve this warm with a scoop of vanilla ice cream or whipped cream for a truly indulgent treat that your guests will love.

Tropical Fruit Salad with Honey-Lime Dressing

Tropical Fruit Salad with Honey-Lime Dressing is a vibrant, refreshing, and healthy option for Easter brunch. A mix of fresh tropical fruits like mango, pineapple, and kiwi are tossed together with a sweet honey-lime dressing to bring out their natural flavors. This light and colorful salad is packed with vitamin C and antioxidants, making it both delicious and nutritious.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 cup pineapple, diced
• 2 kiwis, peeled and sliced
• 1/2 cup coconut flakes (unsweetened)
• 1/2 cup strawberries, hulled and sliced
• 1 tbsp honey
• 2 tbsp lime juice
• 1/4 tsp lime zest
• 2 tbsp fresh mint leaves, chopped

Instructions:

1. In a large bowl, combine the diced mango, pineapple, kiwi, strawberries, and coconut flakes.
2. In a small bowl, whisk together the honey, lime juice, and lime zest.
3. Pour the honey-lime dressing over the fruit mixture and toss gently to combine.
4. Garnish with chopped mint leaves for a burst of freshness.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving.

This Tropical Fruit Salad with Honey-Lime Dressing is a bright, flavorful dish that adds a tropical twist to your Easter brunch. The natural sweetness of the fruits, combined with the tangy and refreshing lime dressing, creates a perfect balance of flavors. It’s a versatile dish that can be served as a side, snack, or even dessert, and its vibrant colors will brighten up your holiday table.

Blueberry Peach Muffins

Blueberry Peach Muffins are a delicious and wholesome addition to your Easter brunch. These soft, moist muffins are loaded with fresh blueberries and sweet peaches, creating a perfect balance of flavors. They’re slightly sweet, with a hint of cinnamon, and their tender crumb makes them an ideal treat for guests of all ages. Perfect for a light breakfast or brunch snack, these muffins will be a crowd favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen
• 1 cup peaches, peeled and diced
• 1 tbsp flour (to toss the fruit)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Toss the blueberries and peaches in 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold the fruit into the batter.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Blueberry Peach Muffins are the perfect combination of fruitiness and spice, making them a delightful addition to your Easter brunch. The burst of blueberries and juicy peaches in each bite, paired with the warm hint of cinnamon, creates a comforting treat that pairs wonderfully with a cup of coffee or tea. These muffins are easy to make and sure to be a hit with everyone at the table.

Note: More recipes are coming soon!