Blueberry Peach Muffins

Blueberry-Peach Muffins
Adapted from a The Pink Apron recipe
Yields 16 muffins

Ingredients:
-3 1/2 cups all-purpose flour, divided (*I used 2 1/2 cups whole wheat flour, and 1 cup all purpose flour)
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-8 tablespoons butter
-1 cup sugar
-3 large eggs
-2 teaspoons vanilla extract
-1 cup sour cream
-1 1/2 cups chopped peaches
-1 1/2 cups blueberries


Preheat the oven to 400 degrees and lightly grease 16 muffin cups or use paper liners. In a medium-sized bowl, whisk together 3 1/4 cups flour, baking powder, baking soda, and salt, then set aside.

In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. (*Batter will be thick!)


Toss blueberries and peaches in remaining flour (separately) and gently fold mixture into the batter. You may have to use more than just 1/2 cup of flour to fully coat the fruit. (I used frozen blueberries which was difficult because they were very liquid-y; and I used fresh peaches)


Fill muffin cups and bake for 18-24 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.