Blueberry Peach Muffins

Blueberry muffins have always been one of my favorites.  I also think the combination of blueberry and peach together is just perfect. This recipe is also the one that I use for blueberry muffins. Just add another cup of blueberries and leave the peach out.
I've used both frozen and fresh berries and both work well in this recipe.
This is a slightly adapted recipe from a friend. I always have to eat one while it's still warm!

Blueberry Peach Muffins

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt

1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs

1 teaspoon vanilla extract

1 teaspoon chia seeds, optional

1/2 cup milk or buttermilk

1 cup blueberries, fresh or frozen (do not thaw if using frozen)

1 large fresh peach, diced
turbinado sugar, optional

Grease a 12 cup muffin pan well, including the top of the pan. Do not use paper liners as the muffins will stick.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Add vanilla and chia seeds if using and mix.

Add half of the dry ingredients to wet mixture and mix until just combined. Mix in the milk. Add the rest of the dry ingredients and mix until just combined.

Dust the blueberries with a teaspoon of flour to prevent them from sinking to the bottom of the muffins. Fold blueberries and diced peaches into batter. 

Using a large scoop, drop the batter evenly between the cups. Sprinkle with turbinado sugar if desired.

Bake at 375 for 25-30 minutes or until golden brown.

Cool in pan for 15 minutes. Remove from pans and cool completely on a rack.

I use a spoon to support the bottom of the muffin to remove it.