So I don't know where my muffin tins are.
But it's not really a big deal. I used this recipe from Elise at Simply Recipes, and it makes an amazing blueberry muffin...cake. I was pretty nervous when I made the batter - it uses butter and yogurt, and it comes out the consistency of warm cream cheese frosting. I did also replace some of the yogurt with sour cream, since I ran out of yogurt. What I ended up with is very, very rich, and much sweeter than I generally like my blueberry muffins. I'd rather my blueberry muffins taste more biscuity, and less sweet like cake.
But less than 24 hours later, one of those tins is empty. I think that speaks for itself.