Directions
- 1Preheat your oven to 350°F (175°C).
- 2Whip room temperature butter and both sugars in a stand mixer until fluffy.
- 3Add eggs, sour cream, and vanilla, then whip until smooth and creamy.
- 4In a separate bowl, whisk together the flour, salt, and baking powder.
- 5Gently fold the dry mix into the wet mix, just enough to combine.
- 6Slowly pour in the milk while mixing on low until a thick batter forms.
- 7Fold in the blueberries and diced peaches by hand, ensuring not to smash them.
- 8Divide the batter evenly into a lined muffin tin and sprinkle with turbinado sugar.
- 9Bake for about 30 minutes, or until golden brown and a toothpick inserted comes out clean.
- 10Cool slightly on a wire rack before serving.
Ingredients
- 1 cup butter
- 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 cups fresh blueberries
- 3 summer peaches
- sugar
Equipment
stand mixermuffin tinwire rack
Tips
- Do not smash the blueberries and peaches when folding them into the batter.
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