Preheat the oven to 375°F; lightly grease or line 12 2-inch muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and oil; add yogurt mixture to flour mixture and stir until batter is combined.
Divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean.
Let muffins cool in the tins on a rack for 3 minutes, turn them out on to the rack and let cool completely. Muffins may be made 1 day in advance and kept in an airtight container.