Peach blueberry muffins

Peach season is coming to a close here in New Hampshire, but I still managed to score 4 large, sweet, juicy peaches.   I knew I wanted to make muffins, and a search through the Taste of Home database turned up this recipe.    It called for pecans, but I substituted blueberries because both my guys are allergic to tree nuts and I have a ton of blueberries.   I liked the use of the sour cream, though I'm betting they would be great with greek yogurt or peach flavored yogurt.    I sprinkled the tops with raw sugar before baking, I like the crunch and sparkle it gives them.

The recipe makes 12.   5 disappeared very quickly last night.   My son asked me to send one for his school snack today.    I'm enjoying one with coffee this morning.   This is one of those recipes that as soon as I mix the batter, I know I should have doubled it!    Thanks to Mrs. Michelson for sharing her recipe  :)

* Exported from MasterCook *

                              Peach Blueberry Muffins

     1/2           cup  butter -- softened
     3/4           cup  sugar
  1                     egg
     1/2           cup  sour cream
  1           teaspoon  vanilla extract
  1 1/2           cups  all-purpose flour
  1 1/2      teaspoons  baking powder
  1  cup  diced peaches- used a large, picked fresh today NH peach  :)
  1 cup  blueberries (I used frozen, tossed with some flour from the above amount)
Turbinado (raw sugar) for sprinkling on top

In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and blueberries. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with turbinado sugar.   Bake at 400' for 20-25 mintues or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Adapted from  ""
and Taste Of Home Cook's Corner challenge 

Linked to The Weekend Potluck #188


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