To Make The Crumb Topping:

1. Combine brown sugar, granulated sugar, cinnamon and melted butter. Stir in flour. Set aside.

To Make The Peach and Blueberry Sour Cream Muffins:

1. Preheat oven to 400°F.
2. In another bowl, whisk egg, SMITH’S Sour Cream and vegetable oil together.
3. In another bowl, combine flour, sugar, baking powder and salt.
4. Stir flour mixture into the egg mixture just until moistened.
5. Fold in the blueberries and peaches.
6. Fill greased or paper-lined muffin cups with muffin batter until 3/4 full.
7. Top with crumb topping until top of each muffin.
8. Bake at 400°F for 25 minutes or until a toothpick inserted in a muffin comes out clean.

To Make The Glaze:

1. Whisk together powdered sugar and vanilla; gradually add SMITH’S Heavy Whipping Cream.
2. Drizzle over warm muffins.