I have fallen in love with Donna Hay’s Magazine. Thanks to a tweet from Tami who writes a beautiful food blog Running With Tweezers I downloaded a free issue last year. Oh my goodness is it beautiful! If you are an Ipad user you should go here and load it now , sit down and indulge yourself with the most beautiful food photography and mouth-watering recipes . Should you want the magazine in hand just head over to Whole Foods to get a copy or order it to be delivered to your doorstep. Shop around for a good price on a subscription. After I downloaded the free issue I am now able to get it for about $20. I just love it! I could go on and on, but you get the idea. It is without a doubt a work of art. This is the first of her recipes that I have tried and you can bet there will be many more. This is a muffin from heaven and I didn’t even use fresh summer blueberries as I did here. I picked up Publix frozen blueberries which turned out to be a fabulous choice. Donna’s basic muffin recipe will be one that I will be making many more times. I did make one change though. She used sour cream and I substituted non-fat plain Greek yogurt. These are super moist and so flavorful. I have several in my freezer now ready to pop into the microwave for about 30 seconds. What a great idea. I think I’ll have one. What about you?
Blueberry Muffins adapted slightly from Donna Hay
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1 cup non-fat plain Greek yogurt
- 2 eggs
- 1 teaspoon finely grated lemon rind
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 1/4 cups fresh or frozen blueberries(not thawed)
- Preheat oven to 350 degrees.
- Sift together flour and baking powder. Stir in sugar.
- In a separate bowl whisk together yogurt, eggs, lemon rind, vanilla and oil until smooth. Mixture will be very thick.
- Add the yogurt mixture to the flour mixture just until combined.
- Stir in blueberries without breaking them up.
- Spoon the mixture into muffin tin (12 x 1/2 cup) lined with baking papers.
- Bake for 25-30 minutes.
- Test for doneness with a cake tester or toothpick.
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