Here is a recipe my DH loves.

Blueberry Peach Coffee Cake

1 pkg. Blueberry Muffin Mix

1 can (1 lb.) sliced peaches

1/4 cup sugar

1/4 cup flour

1/2 tsp. cinnamon

2 tabs. butter or margarine

Preheat oven to 400 degrees. Wash blueberries. Drain peaches.

Spread fruit on paper toweling, set aside.

In a small bowl combine sugar, flour & cinnamon, cut in butter and set aside.

Mix muffin batter as directed on the box except do not fold in blueberries.

Spread batter in a greased 8" square pan.

Top with drained blueberries & peach slices. Sprinkle cinnamon mixture over the fruit.

Bake at 400 degrees for about 25 minutes, until golden brown.

Source: Betty Crocker Blueberry Muffin Mix

Old Fashioned Blueberry Muffins

2 cups flour

2/3 cup sugar

1 tab. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 1/2 cups blueberries (washed)

2 eggs

1/2 cup milk

1/2 cup butter or margarine, melted

1/4 cup sliced almonds (opt.) for garnish

2 tabs. sugar for garnish

In a large mixing bowl mix flour, sugar, baking powder, salt & nutmeg. Add blueberries, stir to coat evenly. In a small bowl beat eggs with fork: beat in milk & butter, mix just until blended. Fill greased muffin tins 2/3 full. Sprinkle with almonds and sugar mixture to garnish. Bake in preheated 400 degree oven until pick inserted comes out clean aproximately 15-25 minutes. Use same recipe for 9" square coffee cake. Bake 30-35 minutes. Makes 36 miniature, 12 regular size, 3-8 jumbo or big muffins or 1 cake.

Source: Womans Day Magazine 3/6/84

Enjoy!