What I Made – Blueberry Yoghurt Muffins


I used this recipe as a base but doubled the ingredients and made some substitutions:

  • A bit less than 2/3 of the sugar that was called for (the 8 tablespoons that I ended up going with were not completely filled)
  • Self-raising flour instead of all-purpose flour, which also meant that I omitted the baking powder and baking soda
  • Plain yoghurt rather than flavoured yoghurt
  • Coconut oil (4 tablespoons) instead of canola oil


  • The initial mixture turned out a bit lumpy. I suspect this was due to the cold wet ingredients making the coconut oil solidify. Switching from my wooden spoon to the electric mixer more or less solved the lumpy dilemma.
  • They tasted fine, nothing phenomenal, slightly… cheesy due to the yoghurt. Texture could’ve been a tad softer/more moist.
  • Yield: 24 mini muffins and 6 regular muffins.

2 thoughts on “What I Made – Blueberry Yoghurt Muffins

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