Last year, I decided to work up a basic healthy muffin recipe to which I could add optional stuff like berries or nuts. After a few rough starts, I settled on this one. Using this recipe as a template, you can add frozen or fresh berries, chopped nuts, even chocolate or butterscotch chips if you like. Even though it states half all purpose flour and half whole wheat, I use the White Whole Wheat Flour by King Arthur and the muffins are perfectly tender and lovely.
Basic Muffin Recipe
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
sprinkle of salt
liberal dash of cinnamon and/or nutmeg (your preference)
1/2 cup sugar
2 containers plain, non fat yogurt
splash of vanilla
2 eggs (or the equivalent in egg substitute)
1/4 cup melted butter butter
Preheat the oven to 375 degrees and spray the muffin tins (12 muffins) with cooking spray.
In a bowl, toss the first 5 dry ingredients together lightly. In a mixing bowl, combine the sugar, yogurt, vanilla, eggs, and butter together until well blended. Mix the dry ingredients into the wet quickly being careful not to over mix.
Gently fold in your berries, nuts, or other add-ins. Distribute the batter into the muffin tins and bake until golden brown.