Brampton Blueberry or Peach Muffins

Ingredients:

• For the batter: ½ c. unsalted butter (1 stick) at room temp
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder plus 1/2 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups blueberries or peeled and diced fresh peeled peaches
• 2 cups unbleached flour
• ½ cup sour cream
• For the topping: ½ cup flour
• ½ cup confectioners sugar
• Pinch salt
• ½ stick butter, melted
• add the zest of one lemon for the blueberry muffins or 1/4 teaspoon freshly grated nutmeg for the peach muffins

Instructions:

1. Heat oven to 375⁰F.

2. Grease 12 regular muffin cups.

3. In medium-sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Mix in eggs, one at a time. Mix in vanilla.

4. Mix flour, baking powder and salt.

5. Fold in half the flour with a spatula, then half the sour ream. Add remaining flour and sour cream.

6. Fold in blueberries or peaches. Scoop batter into muffin cups.

7. Add crumb topping. Bake 25-30 minutes.

8. Let muffins cool at least 30 minutes in pan before serving.