Texas Sized Blueberry Peach Muffins

 

Ingredients:

2 cups flour plus a tablespoon to coat blueberries

1 cup diced peaches, *peeled*(about 3 peaches)

1 cup blueberries

1 teaspoon vanilla extract

2 eggs

1 cup sugar

1 stick butter, room temperature

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup sour cream

Topping:

Brown sugar

Directions:

Pre-heat oven to 350F.

In a large bowl, mix together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well.

Add in the sour cream and mix until well combined.

Add in the dry ingredients and mix well.

Gently fold in the flour coated blueberries  and peaches.

Line muffin tin with Texas Sized Cupcake liners

Sprinkle brown sugar on top of muffins.

Bake for 1 hour and 15 minutes, or until the top is lightly browned.

Remove and put on a cooling rack, once cooled a little flip bread out to cool completely.

Laurie ( our neighbor) invited us over for a peach ice cream ( which she made) social. I never go to someone's house empty handed.😄