Peachy Blueberry Muffins

A. These are my new favorite muffins. (My least favorite muffin is the one topping my waistband.)B. If you've never tried coconut sugar before, it's time.C. There is no C, but it just looked better.OK...here's the deal. I'd never baked with coconut sugar before these muffins. I’ve been hearing a lot of buzz about it, so when thisfrom Wholesome!™ arrived on my doorstep, I was excited to try it!Coconut sugar doesn't taste at all like coconuts...and it doesn't look like traditional sugar. Both of those things surprised me. Coconut sugar is made from the nectar of the coconut palm tree flower. () Right out of the bag, it looks a little like crushed graham crackers.[Note: I know Wholesome!™ is changing packaging right now, so the coconut sugar package in your store may look a little different than it does in my picture.]The muffins are moist, and full of fresh summer flavors of peaches and blueberries. Coconut sugar adds a depth of flavor here, a toastiness that is so warm and comforting. It's a taste almost like if you put a graham cracker in a toaster for a minute or so. While they’re baking, your kitchen will smell divine!These babies had been out of the oven for all of 20 minutes and we'd eaten half of the batch. Yeah, they're good.Of course, they’re perfect for breakfast…or a snack, but how about packing some along on that summer road trip?{makes 12 muffins}2 cups unbleached, all-purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup salted butter1 cup1/2 cup + 1/3 cup diced peaches (divided)1 teaspoon lemon juice2 eggs1/2 cup milk1 pint fresh blueberriesPreheat oven to 375. Line a muffin tin with paper liners.Whisk the flour, baking powder, and salt together. Set aside.In the bowl of an electric mixer, cream the butter and coconut sugar together for a few minutes until well combined.Meanwhile, place the 1/2 cup diced peaches and lemon juice in a blender. Process until smooth.Add the eggs to the mixer one at a time, and blend, scraping the sides and bottom of the bowl as needed. Beat in the peach puree.On low speed, add in the flour in 3 additions, alternating with the milk. Begin and end with the flour. Mix just until combined.Fold in the blueberries and 1/3 cup diced peaches.Scoop the batter into the prepared muffin tins and bake for 25 minutes or until the muffins are golden and the tops bounce back when lightly touched. Let the muffins rest in the pan for 5 minutes, then remove to a cooling rack.Serve warm or at room temperature, with or without butter.*This post was sponsored by Wholesome!™. All opinions and recipes are my own.*