Award Winning Blueberry Muffins

Its Sunday.
Its lazy.
Its raining.

What goes better with rainy Sundays than some freshly baked muffins? 
I suppose a piping hot cup of tea would work too, or your bed where you lie watching movies all day, only moving to relieve yourself.  (did I just say that?  Man, I wish I could be THAT lazy)

Sadly, if its not raining too hard we're playing baseball this afternoon.  Since its likely that this Sunday isn't about to take to shape as I hoped, maybe a special treat to get me into the mood of motivation might do the trick.
It worked. 

You cant bake in a dirty kitchen so the first chore was to tidy up (not that it was messy).  I did the few dishes in the sink which then turned to windexing the fridge which then moved me into the bathroom to do the mirror and vanity.  Why stop there?  Clean the toilet, oh, maybe I should sweep and mop?
WAITTTTTT
MOM, WHERE'S BREAKFAST??
ooops.
Told you the thought of making muffins would get ya motivated :)

This recipe I've adapted from Canadian Living Magazine many years ago.  It was a simple batter that I always add other ingredients to make them different.

I used 2 leftover really ripe peaches and some frozen (fresh) blueberries I had from the market.
I love peaches and blueberry combo - bursts of flavor all over the place!

Enjoy
(Heather from the Cupcake Girls did - she even said, in front of an audience, it was outstanding - best she'd ever had!)
I'm Listening To: Sunday Morning - Maroon 5

This recipe has been selected as a finalist and won first place in the Canada's Baking and Sweets Show Home Baking Recipe Competition

Peach Blueberry Muffins
makes 12
recipe adapted from Canadian Living

1/2 c. softened butter
1 c. sugar
2 eggs
3/4 milk
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 peaches cubed
1/2 c. (or more) frozen blueberries

In the bowl of your electric mixer cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled).
Add in the dry ingredients by hand just until combined.  Gently fold in blueberries and peaches.
Spoon into well-greased muffin cups, filling to top. Bake in 350F for 25 to 30 minutes or until tops are firm to the touch.