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
Yield: 12
Ingredients:
- 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)
Directions:
- 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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The Teacher Cooks 
Gorgeous! I must try these! Have you tried the Best of Bridge Lemon Blueberry Muffins? Deadly. Seriously. Where is your Christmas baking???
🙂
V
Thanks Valerie! I have been baking but have to start posting. I am behind.
You can substitute the greek yogurt for sour cream.
I had no idea that you could even use greek yogurt to make muffins with but am glad I now know, I love greek yogurt.
I learned that it is good to use greek yogurt because it has no sugar or fat.
i didnt know you can use greek yogurt in muffins!
I learned that you can use frozen blueberries and they will taste just as good!
I learned that you can tell if the muffins are done by using a toothpick.
this look oh so good to eat
I never knew that you could use yogurt in muffins.
greek yogurt can be a substitution for sour cream
the blueberries and the yogurt is what makes these muffins so moist
I learned that you can substitute the Greek yogurt for sour cream, as used in the original recipe.
i learned that you can put yogurt in muffins
you have to carefully sir in the blueberries without breaking them.
separate ingredients and add gradually
I dont like blueberry muffins and judging from the directions I do not think it would be easy to make these.
I Always Thought That When You Make Blueberry Muffins, You Just Use A Flavoring And Not ACTUAL Whole Chunks Of Blueberries.
Whisk all your ingredients together until they are smooth.
it looks really good we should make them in class. I learned that the mixture will be very thick.
be sure to mix all ingredients until flour lumps have disappeared
I learned that you should stir the blueberries and try not to break them
Looks good!
I really don’t know anything about making muffin so pretty much everything on this is really helpful and I’m going to make them tonight
Putting greek yogurt in them looks to have made them very moist
Use a cake tester or toothpick to test doneness