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Preheat oven to 350° F. Place paper baking cups in muffin pans.
Combine flour, baking powder and soda; set aside.
Combine milk and yogurt; set aside.
Beat eggs and SPLENDA® Naturals at high speed with an electric mixer about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling 3/4 full.
Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.