Blueberry Peach Muffins with Yogurt

Instructions:

1. Preheat your oven to 400°F (200°C). Line your muffin tin with liners or grease with oil.
2. In a small bowl, toss the blueberries and diced peaches in 1 tbsp of flour until lightly coated to prevent sinking.
3. Combine the oats, coconut sugar, and cold oil for the streusel in a separate ramekin, mixing with a fork until crumbly.
4. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until no clumps remain.
5. Create a well in the center and pour in the Greek yogurt, maple syrup, egg, oil, and vanilla.
6. Stir gently with a spatula until just combined; stop the moment the flour streaks disappear.
7. Gently fold in the floured blueberry and peach mixture using a figure-eight motion.
8. Divide the batter evenly among the 12 muffin cups.
9. Top each muffin with a generous pinch of the oat streusel.
10. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.