Yoghurt Wild Blueberry Muffins

Wild Blueberry Muffins
Recipe courtesy of Holly's Sweet & Eats, Barrie. Visit them at 12 Commerce Park Drive, Unit L or call 705.735.3366

Recipe courtesy of Holly's Sweet & Eats, Barrie. Visit them at 12 Commerce Park Drive, Unit L or call 705.735.3366

Wild Blueberry Muffins
Yields1 Serving
 5 tbsp. Butter
 ½ cup Sugar
 Zest of a Lemon
 ¾ cup Yoghurt
 1 Egg
 1 ½ tsp. Baking Powder
 ¼ tsp. Baking Soda
 ¼ tsp. Salt
 1 ½ cup All Purpose Flour
 1 ½ cup Wild Blueberries
 Turbinado Sugar or Streusel for Tops.
1

Pre-heat oven to 350 F.

2

Melt butter. Mix in sugar, zest, yoghurt & egg.

3

Sift dry ingredients together. Lightly mix dry into wet until barely combined. Gently fold in blueberries. Use an ice cream scoop and divide into muffin pans.

4

Bake in pre-heated oven for 20-25 minutes until done. Test by inserting a wooden skewer in the middle of a muffin, if it comes out clean, it’s done.

" My parents used to spend a lot of time boating in Georgian Bay and one morning my father took me in the dinghy over to a small island to forage for wild blueberries.  I found only a couple of small handfuls but returned to the boat where my mother turned them into the most delicious blueberry pancakes.  I have since attempted the same with my own children but we have always been outsmarted by the wildlife or boaters that were there the day before.  

While it is not the same as foraging ourselves, the roadside stands have supplied us with what we need.  Here is a favourite recipe from the bakery for a yoghurt muffin that will work with any berry.  If you use strawberries, be sure to cut them up so that they don't affect the baking of the muffin."

~ Chef Lori McClelland

Ingredients

 5 tbsp. Butter
 ½ cup Sugar
 Zest of a Lemon
 ¾ cup Yoghurt
 1 Egg
 1 ½ tsp. Baking Powder
 ¼ tsp. Baking Soda
 ¼ tsp. Salt
 1 ½ cup All Purpose Flour
 1 ½ cup Wild Blueberries
 Turbinado Sugar or Streusel for Tops.

Directions

1

Pre-heat oven to 350 F.

2

Melt butter. Mix in sugar, zest, yoghurt & egg.

3

Sift dry ingredients together. Lightly mix dry into wet until barely combined. Gently fold in blueberries. Use an ice cream scoop and divide into muffin pans.

4

Bake in pre-heated oven for 20-25 minutes until done. Test by inserting a wooden skewer in the middle of a muffin, if it comes out clean, it’s done.

Yoghurt Wild Blueberry Muffins

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