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 with the granulated and brown sugars until light and fluffy.
3. Add the eggs, sour cream, and vanilla, and beat until smooth.
4. In a separate bowl, whisk together the flour, salt, and baking powder.
5. Fold the dry ingredients into the wet mixture just until combined.
6. Mix in the milk on low speed 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 the tops with coarse sugar.
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.