Peach Blueberry Muffins

Ingredients

• 1 cup (227 g) butter, softened
• 1 ½ cups (300 g) sugar
• ½ cup (100 g) brown sugar
• 4 large eggs (about 200 g total)
• ½ cup (120 ml) milk
• 2 tsp (10 ml) vanilla extract
• 4 cups (480 g) all-purpose flour
• 1 tsp (6 g) salt
• 1 ½ tbsp (18 g) baking powder
• 1 cup (240 g) sour cream
• 1 cup (225 g) fresh blueberries
• 3-4 summer peaches (diced)
• Extra sugar for sprinkling

Method

1. Preheat the oven to 350°F.
2. Beat the softened butter, sugar, and brown sugar in a stand mixer until light and fluffy.
3. Add eggs, sour cream, and vanilla; beat until smooth and creamy.
4. In a separate bowl, whisk together flour, salt, and baking powder.
5. Fold the dry ingredients into the wet mixture just until combined.
6. With the mixer on low, slowly pour in the milk until the batter is thick and smooth.
7. Gently fold in the blueberries and diced peaches by hand, being careful not to crush them.
8. Divide the batter evenly among lined muffin cups and sprinkle turbinado sugar on top.
9. Bake about 30 minutes, until golden and a toothpick inserted in the center comes out clean.
10. Let muffins cool slightly on a wire rack before serving.