Blueberry Peach Muffins

1. Preheat oven to 350 F.
2. In a small bowl, combine the flours, baking soda, baking powder, and cinnamon.
3. In a medium mixing bowl, whisk the egg, yogurt, melted butter, sugar, and milk until thoroughly combined.
4. Pour the flour mixture into the wet ingredients and gently stir 3-4 times.
5. Add peaches and blueberries and continue gently mixing until just barely combined. The batter will be lumpy. Do not over mix or the muffins will be tough and chewy.
6. Fill lined muffin tins 3/4 full. (I got 16 muffins from a batch.)
7. Bake for 17-19 minutes or just before tops begin to brown. Do not over bake.
8. Enjoy! (As if that’s even an option!)

Note: These are amazing eaten warm out of the oven and can be kept at room temperature for 24-48 hours. Any longer than that, and I would suggest refrigerating or freezing them.