1 pkg. Duncan Hines wild blueberry muffin mix
1 (1 lb.) can sliced peaches
1/4 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
2 tbsp. (1/4 stick) butter

Preheat oven to 400 degrees. Wash blueberries and drain peaches. Spread fruit on paper towels and set aside. In a small bowl, combine sugar, flour and cinnamon. Cut in butter and set aside. Mix muffin batter as directed on package 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 25 minutes until golden brown.