Preheat the oven to 350 degrees F.
Drain the juice from one of the peach cans, and then pour the peaches into a bowl. Add the remaining can with the juice. Stir in the sugar and cinnamon. Pour into a baking dish and sprinkle over the dry blueberry muffin mix. Scatter the blueberries on top. Arrange the butter slices evenly over the cobbler, and pour on the lemon soda.
Bake until golden brown, about 1 hour.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.