Gluten Free Peach Blueberry Muffins

• 1 cup blueberries
• 1 cup peaches, small dice
• 3 cups gluten-free baking flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter
• 3 eggs
• 1 1/2 cups non-fat milk
• *1/4 cup gluten-free baking flour
• *1/2 cup brown sugar
• *1 teaspoon cinnamon
• *1/2 teaspoon ground nutmeg
• *2 tablespoons butter

1. Preheat oven to 400 degrees F.
2. Grease the wells of a muffin tin or line with paper liners and spray with non-stick spray.
3. Rinse blueberries and drain well.
4. Remove skin from peaches and dice.
5. In a large bowl, mix together the gluten-free flour, granulated sugar, brown sugar, baking powder, salt and cinnamon.
6. Melt butter in a microwave safe bowl.
7. In a medium bowl, whisk the eggs, milk and melted butter together.
8. Pour the wet ingredients into the dry ingredients and use a spoon to mix just until incorporated.
9. Fold the blueberries and peaches into the batter gently.
10. Fill muffin cups 2/3 full.

***For the streusel topping:

1. In a medium bowl, place gluten-free flour, brown sugar, cinnamon and nutmeg.
2. Using a pastry blender, cut in butter until mixture resembles fine crumbs.
3. Spoon streusel topping over the batter evenly.
4. Bake muffins 18-20 minutes. Do not overbake.
5. Remove muffins from pan to cool.