Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 3/4 cup (180ml) whole milk, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (150g) fresh peaches, diced into small 1/4-inch pieces
  • 1 cup (140g) fresh blackberries
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small bowl, toss the diced peaches and blackberries with 1 tablespoon of flour until lightly coated.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and cornstarch until well combined.
  3. In a second bowl, whisk together the melted butter, egg, milk, and vanilla extract until the emulsion is smooth.
  4. Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold the batter together until just moist; some streaks of flour are acceptable.
  5. Gently fold in the flour-coated peaches and blackberries.
  6. Divide the batter evenly among 12 paper muffin liners in a standard muffin tin.
  7. Bake for 18–20 minutes, or until the tops are mahogany-colored and a toothpick inserted in the center comes out clean.