A morning treat studded with delicious fruit!

Serves: 12

Prep time: 15 minutes
Total time: 1 hour, 30 minutes

Ingredients

Streusel:

1/2 c. all-purpose flour
1/3 c. light brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
4 tbsp. unsalted butter, melted

Muffins:

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. unsalted butter, softened
1/4 c. canola oil
1 c. packed light brown sugar
2 large eggs, at room temperature
1 1/2 tsp. vanilla extract
1/2 c. whole milk, at room temperature
2 cups chopped fresh peaches (about 1 large peach)
3/4 cup blueberries
2 tbsp. turbinado sugar

Instructions:

1. For the streusel, whisk together the flour, sugar, cinnamon, ginger, nutmeg, and salt in a medium bowl. Add the vanilla and melted butter, stirring until the mixture resembles wet sand. Cover and chill for at least 30 minutes, and up to 1 day. 
2. For the muffins, preheat the oven to 425F. Line a standard 12-cup muffin tin with paper liners. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
3. Beat butter, oil, and sugar in a large bowl with a mixer at medium speed until combined. Add eggs, 1 at a time, until combined. Beat in vanilla. Add flour mixture alternately with milk, beating to combine and scraping sides and bottom of bowl as needed. Fold in peaches and blueberries.
4. Spoon the batter evenly into prepared muffin tin, filling cups full. Top the muffin batter evenly with streusel, then sprinkle evenly with turbinado sugar. Bake muffins in preheated oven 5 minutes. Reduce oven temperature to 350F, and continue baking 20-24 minutes or until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached. Remove the muffins to a wire rack to cool completely, about 30 minutes.

Tip: Fresh or frozen blueberries will work in these tasty muffins.