1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup butter
1 cup milk
1 1/2 cups white sugar
2 tablespoons orange zest
1 tablespoon lemon zest
1 cup blueberries
1 cup peaches
1 cup blueberries
1 cup blueberries
1 cup peaches
1 cup blueberries
1 cup blueberries
1 cup blueberries
1 cup blueberries
1 cup blueberries
1 cup blueberries
2 (1 ounce) squares blueberry liqueur
1/2 cup lemon juice
2 egg whites
1/4 cup white sugar
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Combine the flour, baking powder, soda and salt. Fold mixture into the flour mixture. Mix in the egg, melted butter and milk. Spread evenly into the prepared muffin liners.
Bake in preheated oven for 25 minutes. Remove muffins from oven and cool on a wire rack.
Meanwhile, in a large bowl, mix sugar, orange zest, lemon zest, blueberries, peaches, blueberries and peaches. Beat until they are thoroughly coated. Sprinkle sugar over the fruit and spread over all. Return muffins to the oven. Bake for 30 minutes. Remove muffins from oven and sprinkle with lemon zest and lemon zest mixture. Return muffins to oven and bake for another 15 minutes.
While muffins are baking, beat egg whites and sugar in small bowl. Mix egg whites into blueberry mixture. Mix lemon juice into peach mixture. Spread over muffins. Return to oven and bake for 5 minutes.
While muffins are baking, combine lemon zest and vanilla extract in small bowl. Return to oven. Remove muffins from oven and place on a serving plate. Serve hot or cold. Garnish with brown sugar and lemon zest if desired.