Greek Yogurt Blueberry Muffins

Words & Photography
by Amy Cawson





Blueberry Muffin anyone? I made some today with Stanley. There was flour everywhere but big smiles on our faces. He couldn’t wait for them to cool so he could eat one. He’s now on his second one (pre-dinner)...

The recipe I have been using for these muffins is from the Scrummy Lane blog. It’s a low sugar recipe and uses Greek yoghurt and oil, so they aren’t super sweet which is great for Stan...but I find the fresh blueberries add soooo much flavour. I really want to try it soon with bananas. Mr. C always asks (begs!!) me to make these. 12 large muffins usually last 2 days.





Greek Yogurt Blueberry Muffins
Yield: 12-14 muffins

Ingredients
2 1/2 cups plain flour
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup sugar (heaped)
2 eggs lightly beaten
0.67 cups oil (I used a mixture of canola and olive, but any is fine)
1 cup Greek yogurt
1/4 cups milk
1 1/2 cups blueberries
extra sugar for sprinkling (optional)

Directions
1. Preheat the oven to 375 F.
2. Combine the flour, baking powder, soda and sugar in a large bowl.
3. Combine the eggs, oil, yogurt, and milk in another bowl or jug.
4. Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries.
5. Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
6. Cool on a wire rack, then store in an air tight container.



Recipe Notes
*These are NOT like the super sweet blueberry muffins you usually find in cafes and bakeries. If you have a sweeter tooth and think you’d prefer them a bit sweeter, simply sprinkle a bit of extra sugar over the top of your muffins before baking. Brown sugar works well!

*Although I've said this recipe makes 12 to 14 muffins, it really depends on the size of your muffin cases! I've made just 10 in big muffin cases, and a lot more in smaller ones.

*And as for cooking time... although I usually bake my muffins for 17 to 20 minutes, sometimes they take longer to cook if they're bigger. I recently made these again and they took a good 10 minutes longer to bake as they were quite big. Just keep checking with a skewer every few minutes if you don't think they're done after 20 minutes.