Blueberry and Nectarine Muffins

Ingredients:

• 2 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 2/3 cup granulated sugar
• 0.5 cups vegetable oil
• 0.5 cup sour cream
• 2 large eggs
• 1/4 tsp natural almond extract
• 2 small nectarines, cut into pieces (about 1 3/4 cups)
• 0.5 cup blueberries
• 1/4 cup sliced ​​almonds
• Coarse sugar, for sprinkling

Preparation:

1. Preheat oven to 200°C. Line a 12-cup metal muffin pan with paper cups.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, vegetable oil, sour cream, eggs, and almond extract; stir into the flour mixture and knead into a dough with small lumps. Fold in the nectarines and blueberries.
3. Divide the batter among the cupcake liners, filling them three-quarters full. Sprinkle with almonds, then sprinkle with coarse sugar. Bake until the cupcakes are golden brown and the tops spring back when gently pressed, about 20 minutes.
4. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.