Peach and Blueberry muffins (adapted from ‘A Real American Breakfast’) 1 1/4 cup flour 2 tablespoons cornmeal 3/4 teaspoon baking powder 1/2 teaspoon baking soda 6 tablespoon butter softened 3/4 cup plus 2 tablespoons sugar 1 egg 1/2 cup plus 2 tablespoons sour cream (I used yoghurt and it worked fine) 2 teaspoons lemon zest (about 2 lemons worth) 1/2 teaspoon vanilla extract 1 cup blueberries 1 cup peeled and chopped peaches (about 2) Pre heat the oven to 375 degrees.  Line a muffin pan.  I make nice big muffins so I only end up with 6, but if you like a more delicate size, prepare for 12. Mix the flour, cornmeal, baking soda and powder together in a small bowl. Mix the butter and sugar until it is pale and fluffy, add the egg, sour cream, lemon zest and vanilla and combine.  Pour in the flour mixture and fold in gently. Add the fruit and fold in quickly taking care not to smash too many blueberries. Divide the batter into the pan and bake …