Blueberry Muffins (from Stonyfield)

Dry:
1 c flour (all purpose)
1 c whole wheat flour
2 t baking powder
1/2 t salt

Wet:
1 egg
1/2 c veggie oil (can substitute 1/4 c applesauce and 1/4 c veggie oil)
1/2 c sugar
1 t vanilla

yogurt mix:
1 c yogurt
1 t baking soda

1 c blueberries

In 3 separate bowls, mix together the dry, wet, and yogurt ingredients. Add the dry mix and the yogurt mix alternately into the wet. Fold in blueberries. Put in muffin tin and bake at 350 for 25-30 min.