Blueberry Peach Muffins

This is the best muffin recipe I have tried. The sponge is very light and fluffy with mouthwatering pieces of blueberries and fresh peaches.
3 cups all-purpose flour
1.5 cup white sugar
1.5 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 eggs
1 cup whole milk
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches

(For Glazed topping)
2 tablespoons melted butter
2 teaspoons white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Preheat the oven to 200c. Grease muffin tins, or line with paper muffin liners.

Peel and dice peaches and wash blueberries. Set aside.

In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder, salt and cinnamon.

In a separate bowl, mix together the eggs, milk, 1/2 cup melted butter and vanilla extract until well blended. Pour the wet ingredients into the dry ingredients, and mix until just blended.

Fold in the blueberries and peaches. Fill muffin cases with batter (fill to the top of the case for large deli-style muffins).

Bake for 18-20 minutes in the preheated oven, or until the tops spring back when lightly touched.

(For Glazed Topping)

In a small bowl, stir together the melted butter, sugar, cinnamon and nutmeg. Brush muffins with this mixture. Cool muffins over a wire rack.
Best served warm with a little jam or honey and a nice cup of tea!