In a bowl, add the dry cake mix. In a liquid measuring cup measure one cup of water. Break up 1 1/2 cups of freeze dried peaches and add to the water. You want bite sized peach pieces. Stir the peaches and let sit for 1-2 minutes. Once the peaches are a little soft, add the water to the cake mix. Add the eggs, oil and vanilla and combine.
Prepare the muffin tins (the recipe makes 18 muffins) by placing a muffin liner in two muffin pans. Spray with a little cooking spray.
Right before spooning out the muffin batter, add the 1 1/2 cup dried blueberries and fold into the batter.
Spoon enough batter to fill each liner 3/4 of the way to the top.
In a bowl, mix together the cinnamon and sugar. Sprinkle each muffin with a little of the sugar mixture.
Bake for 13-15 minutes, or until fluffy and lightly golden brown.
Remove and let cool for a few minutes and then serve.
If you would like to not use freeze dried items, exchange the cup of water and peaches with one can (16 oz.) of peaches for the juice and the peaches. Dice the canned peaches and add to the cake mix as normal. Instead of using freeze dried blueberries, just use fresh (not frozen) or the muffins will be too wet. Bake as normal.