Blueberry Muffins

My Grandmother had several blueberry bushes in her backyard, along with mulberries, rhubarb, strawberries, and a huge vegetable garden with corn, beans, lettuce, tomatoes, carrots and everything else you can imagine. When we would visit, she would send us out with big bowls and tell us to fill them up. My favorite was the blueberries. Grandma would make blueberry pancakes, muffins and pies and we would go home with blue lips and a belly full of goodness.

• 2 cups of baking mix (sweet, salty)
• 2 eggs (sweet)
• 1 cup plain yogurt (sour)
• 1/2 cup melted butter, cooled; or light oil (sweet)
• 1 cup fresh or frozen blueberries (sour)
• Whipping Cream (optional) (sweet)

1. Heat oven to 375 degrees. Beat egg gently in large bowl. Add yogurt and combine. While stirring, slowly add melted butter. Mix well.
2. Add 2 cups of baking mix, stirring just until combined. Fold in berries.
3. Fill lightly oiled or papered cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.
5. If desired, serve with whipped cream, sweetened with stevia and/or vanilla.