Here's a recipe for muffins off of a Stonyfield Farms Yogurt container. It has significantly less butter than the highland lodge recipe that I favor. I prefer the HL version b/c I just love that buttery taste, but this one's alright. It's less likely to make your stomach hurt if you eat it first thing in the morning.
I made these muffins this morning in anticipation of Michael's return as they are one of his favorite foods. Then I went over to a friend's house and we made banana muffins for her boyfriend. 'Twas a very housewifey sort of day for two very non-housewifey sort of people.
1c. flour
1c. whole wheat flour
1/2 c. sugar
1.5 t. baking powder
2 eggs
1c. yogurt (I used vanilla, but you could also use plain and add 1t vanilla later)
1/4c. butter, melted
1c. blueberries
spices as desired (cinnamon, cloves, & nutmeg are all nice)
Preheat oven to 375.
Mix dry ingredients + damp berries in one bowl
Mix wet ingredients in a different bowl
Pour wet ingredients into dry and stir until there are only smallish lumps in the batter (don't make it completely smooth, this will mess up the texture and rising)
Spoon batter into greased muffin tins
Bake 20-25 min or until tops are golden brown
Yield: 12 muffins
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