1 pkg. Duncan Hines Wild Blueberry Muffin Mix
1 can (1 lb.) sliced peaches
1/4 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
2 tbsp. butter

Preheat oven to 400 degrees. Wash blueberries and drain peaches. Spread fruit on paper towels and set. In a small bowl combine sugar, flour and cinnamon. Cut in butter and set aside. Mix muffin batter as directed on the label EXCEPT do not fold in the blueberries. Spread batter in a greased 8 inch square pan. Top with drained blueberries and peach slices. Sprinkle cinnamon mixture over the fruit. Bake at 400 degrees for about 25 minutes until golden brown.