Blueberry Yoghurt Muffins


Last weekend Leish baked these yummy little muffins, safe to say they didn’t last long! Adapted from a Donna Hay recipe, we love that they use yoghurt instead of butter, which gives them a light a fluffy texture and a more subtle sweetness. These would be equally delicious with frozen raspberries, or add some white chocolate, or mix all three!


Meanwhile I baked what was meant to be a delicious Chocolate Cake with Salted Caramel and Chocolate Ganache, long story but it ended up in the bin, followed by a frantic call to the bakery to get a cake for our Nana’s birthday.






2 cups Flour
2 teaspoons Baking Powder
1 cup Castor Sugar
1 cup Greek Yoghurt
2 Eggs
2 tablespoons finely grated Lemon Rind
2 teaspoons Vanilla Extract
1/3 cup Vegetable Oil
2 cups Blueberries (fresh or frozen)
1/4 cup White Sugar
Preheat the oven to 180 degrees celsius and grease 6 holes in a muffin tray
Mix together the Flour, Baking Powder and Sugar, make a well in the centre and add the Yoghurt, Eggs, 1 tablespoon of the Lemon Rind, Vanilla and Oil and stir until well combined
Spoon into the muffin tin until they are 3/4 full
Place the Sugar and remaining Lemon Rind in a bowl and rub with your fingers to combine, sprinkle the muffins with half of the lemon sugar and bake for 45-50 minutes, until golden brown
Sprinkle with the remaining sugar to serve

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Have a look at some of our yummy photos on Pinterest:

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