Directions
- 1Preheat your oven to 350°F (175°C).
- 2Whip room temp butter and both sugars in a stand mixer until fluffy.
- 3Add eggs, sour cream, and vanilla, then whip until smooth and creamy.
- 4Whisk together flour, salt, and baking powder in another bowl.
- 5Gently fold the dry mix into the wet mix, mixing just enough to combine.
- 6Slowly pour in the milk while mixing on low until a thick batter is formed.
- 7Fold in the blueberries and peaches by hand, ensuring not to smash them.
- 8Divide the batter evenly into a lined muffin tin and sprinkle turbinado sugar on top.
- 9Bake for about 30 minutes until golden or a toothpick comes out clean.
- 10Cool slightly on a wire rack.
Ingredients
- 1 cup butter, softened
- 1.5 cups sugar
- 0.5 cup brown sugar
- 4 large eggs
- 0.5 cup milk
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
- 1.5 tbsp baking powder
- 1 cup sour cream
- 1 cup fresh blueberries
- 3 summer peaches (diced)
- sugar for sprinkling
Equipment
stand mixerbowlmuffin tinwire rack
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