Make the crumb topping: combine the crumb topping ingredients. It will be crumbly. Set aside.
Preheat oven to 425 degrees F. Grease a 12-muffin tin with cooking spray or butter.
Dry ingredients: In a large bowl, whisk all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until combined.
Wet ingredients: In a separate large bowl, mix the melted butter, honey, Greek yogurt, milk, eggs, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until evenly combined without overmixing. Pat dry the peaches. Using a rubber spatula, fold in diced peaches and blueberries to the batter until just combined. If using frozen blueberries, do not thaw.
Fill the prepared muffin pan almost all the way to the top with the batter. Sprinkle with the streusel topping all the way to the top, and insert a few dices of peaches and a few blueberries on the top to make it look pretty. If using frozen blueberries, do not thaw.
Bake at 425 degrees F for 5 minutes to get high muffin top quickly (middle rack). Then reduce oven temperature to 350 degrees and bake for 15-18 minutes so the center cooks, until a toothpick inserted in the middle comes out clean.
Let cool slightly and enjoy!