FOR CRUMBLE TOPPING

1. In a medium mixing bowl, add all-purpose flour, granulated sugar, cinnamon and brown sugar. Combine thoroughly with a whisk.
2. Next, add the salted butter to dry mixing bowl and crumble them together with your hands. Set aside and start on the muffins.

FOR MUFFINS

1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, add milk & lemon juice mixture and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
4. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
5. With a spatula, gently fold in the diced peach and blueberry, being careful not to over mix the batter
6. Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
7. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!