Peach Blueberry Muffins for 12 Muffins

Instructions:

1. Preheat the oven to 375°F (190°C) and line a 12-count standard muffin tin with paper liners or non-stick spray.
2. In a small bowl, toss the fresh blueberries and diced peaches with 1 tablespoon of flour until lightly coated to prevent them from sinking during baking.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
4. In a separate large bowl, whisk the room-temperature eggs, Greek yogurt, neutral oil, milk, and vanilla extract until the mixture is smooth and pale.
5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined, leaving a few streaks of flour.
6. Gently fold in the floured peaches and blueberries, taking care not to overmix.
7. Divide the batter evenly among the 12 muffin slots and bake for 18–22 minutes, or until the tops are pale golden-brown and spring back when pressed.