Banana-Blueberry Muffins

Oh Lordy, y'all.  These muffins are soo good.
The recipe comes from the August 5 edition of the Atlanta Journal-Constitution, which I would browse through while at the Diego lake house.  By "browse through" I of course mean "look for the comics and crossword puzzle and maybe see what's in the Living section."  Last Thursday there was a whole mess of recipes designed to be easy to eat while commuting to work, and these muffins stood out.  It was almost as if they were calling to me, knowing that I've been on the hunt for a new banana muffin.  They certainly do not disappoint.  One banana and some yogurt add the creamy moistness, while a bit of brown sugar and the blueberries contribute just the right amount of sweetness.  Don't miss the lemon zest, which gives these muffins a fresh aromatic quality, and brightens the taste of the berries.  They're good throughout the day, from breakfast to a midnight snack.  If you're feeling particularly decadent, half and top with butter and a bit of raspberry or blackberry jam. 
Really, is there ever a time when we're not feeling decadent?

Banana-Blueberry Muffins (from August 5, 2010 of The Atlanta Journal-Constitution)
1 1/4 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 c. packed brown sugar
1/2 c. plain yogurt (I used Greek and it was great!)
1/4 c. milk
1 large very ripe banana, mashed
1 large egg
2 Tbsp. butter, melted
1 tsp. zested lemon
1 c. blueberries, rinsed

1. Preheat oven to 400.  Lightly grease 12-cup muffin tin.
2. In a large bowl, whisk flours, baking powder and soda, and salt together.  In a medium bowl, stir together brown sugar, yogurt, milk, banana, egg, butter and lemon zest.  Pour wet ingredients into dry and stir just until blended.  Fold in berries, careful to not overmix.
3. Divide batter evenly among muffin cups.  Bake 18-20 minutes, until muffins are just firm to the touch.  Remove from oven and cool for 5 minutes, then turn onto a baking rack to cool completely.