This comes from the 'Relish' magazine I get from time to time, March 2015 - the recipe is by Leigh Anne Wilkes, blogger at Your Homed Based Mom.

Ingredients:

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, softened (I went with margarine - its about a stick and 1/4)
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk (I used regular milk)
1/2 cup plain Greek yogurt
1 cup fresh blueberries or chocolate chips or other add-ins of your choice
(I added in about a tablespoon of chopped candied lemon peel)

To make:

1.) Whisk together flour, baking powder, baking soda and salt. Place butter in a mixing bowl and beat until creamy using an electric mixer. (I nuked the butter myself...just sayin' ;p) Add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs one at a time (nope), beating with each addition.
Add vanilla, add flour mixture and buttermilk and yogurt alternately to egg mixture, beginning and ending with flour mixture.

(I'll add that BEFORE you do all of that - give the blueberries a quick rinse and mix them gently into the flour. That way, your blueberries dont end up sinking to the bottom!)

Beat until just combined.

2.) Grease 18 muffin cups (nope, I have my non-stick muffin pan and it does the job just fine thankyouverymuchplz :P) Spoon the batter into those cups until about two-thirds full. (You can also freeze them this way and then bake them in the cups when youre in the mood to cook them.)

3.) To bake, preheat oven to 375 F. Place liners into muffin tins. (Again...nope) Bake 25 to 30 minutes (with my slow oven, an extra 5), until golden brown and the tops spring back when pressed. Makes 18...or at at least one extra blueberry loaf from a small tinfoil loaf pan that I had lying around!

Enjoy!