• Preheat the oven to 400 degrees F
• Wash the blueberries and set aside on a paper towel to dry
  
• Wash and dry the peaches
  
• Cut the peaches into bite sized chunks
  
• Line your muffin tins with cupcake liners
  
• Melt the 1/2 cup of butter
• Add the flour to a large mixing bowl
  
• Add in the baking powder
• Add the brown sugar
  
• Add the white sugar
  
• Add the salt
• Stir together
  
• In a separate bowl whisk the eggs
  
• Add the milk
  
• Add the melted butter slowly so it does not cook the egg
  
• Fold in the peaches and the blueberries
  
• Use an ice cream scoop to measure and add the mixture into the muffin tin, only fill to liners to the top. Try to equally fill each muffin cup for consistency.
  
• Cook for 23-25 minutes check for doneness with a toothpick inserted, If it is removed clean your muffins are cooked.
  
• Place the tin of muffins on a cooling rack for a few minutes before removing the muffins.
  
• Let the muffins cool on the rack before adding the topping

For the Crumb Topping

• Bring 3 of theTbs of butter to room temp, Set the other 2 tbs aside
• Mix the cinnamon, nutmeg and flour together
  
• Melt the 2 tbs of butter
  
• Using the pastry brush lightly spread some of the melted butter on top of the muffins
  
• Sprinkle Crumb topping mixture on top