Wednesday, May 6, 2015

Food - Recipe - Lemon & Blueberry Greek Yogurt Muffins

Lemon & Blueberry Greek Yoghurt Muffins

 With me going away on Holiday in less than a week, it's time to use all the items in the fridge which in this case was half a pot of Greek yoghurt! I have not really cooked with Greek yoghurt before only had it with stewed fruit or on my granola! So this was a total experiment, but it was a good one!

Prep time: 
Cook time: 
Total time: 
Makes: 12


  • 250g Plain Flour  
  • 1 tsp Baking Powder 
  • 1/2 tsp Baking Soda 
  • 1/8 tsp Salt 
  • 36g Light Soft Brown Sugar
  • 1 Egg
  • 60 ml Milk  ( I used Semi-Skimmed)
  • 2 tbsps Olive Oil 
  • Juice & Zest of 1 lemon 
  • 1/2 tsp vanilla extract 
  • 368g Full Fat Greek Yoghurt
  • 75g Blueberries, Washed


  • 12 Hole Muffin tin with 12 cases
  • Large Bowl
  • Medium Bowl
  • Sieve
  • Wisk
  • Dessert Spoon
  • Wire Cooling Rack


  1. Preheat the oven to 190℃ (170℃ Fan)/ 375℉/Gas Mark 5. Make sure your oven self is the middle
  2. In a large mixing bowl, sift flour, baking powder, baking soda, and salt. Whisk in sugar & the blueberries. Set aside.
  3. In a separate bowl. whisk together egg, milk, oil, lemon zest, juice and extract. Whisk in yogurt.
  4. Add wet mixture all at once to the dry ingredients. Stir just until moistened.
  5. Fill muffin liners ¾ full using a dessert spoon, or ice cream scoop
  6. Bake for 25 minutes to when a cake tester comes out clean
  7. Completely cool on a wire rack. 
Adapted from this recipe

I'm sharing this with with these linkies :

Recipe of The Week
Link up your recipe of the week

I also Shared on This 
Casa Costello

No Food Waste Challenge
I used items up in fridge before holiday
Elizabeth's Kitchen Diary

I am entering these into this month's Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Baking Queen. I used ingredients in my fridge that needed using up to make these muffins.

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