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Preheat your oven to 350°F (175°C).
In your stand mixer, whip room temp butter and both sugars until they’re whipped and fluffy, like they’ve been to a blowout bar.
Add the eggs, sour cream, and vanilla, and whip again until smooth, creamy.
In another bowl, whisk together the flour, salt, and baking powder.
Gently fold the dry mix into the wet mix. Mix just enough to combine.
Slowly pour in the milk while mixing on low, until you’ve got a thick, dreamy batter.
Fold in the blueberries and peaches by hand. No smashing — we’re keeping their integrity intact.
Divide the batter evenly into a lined muffin tin. Sprinkle turbinado sugar on top.
Bake for about 30 minutes, until golden or a toothpick comes out clean.
Cool slightly on a wire rack… or don’t if you have no self control like me :)