Gary's Third Pottery Blog

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Gary's third pottery blog

WRITE TO ME! Come see me! Open studio HERE! November 25-26 (11-4 each day); Aurora Art and Design, daily until 12/24; Cooperstown Art Assoc. daily until 12/24; Ellis Hollow Community Fair, 12/10; December 10, Little Red Wagon at the Space at Greenstar. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2016

Sunday, February 27, 2011

blueberry muffins from heaven

(new pottery by Gary Rith above, Penny on the cat perch looking out the window, below)

Years ago I had a Dannon yogurt blueberry muffin recipe that I liked, but tossed out when my dairy allergies worsened. But, as this pic shows, there is excellent soy yogurt available, and I wanted to try the recipe again using that.

I remember years ago, just as me and the wife were starting to see each other, she invited me over for paella. I asked what I could do and she said 'make sangria'. I had never made sangria before, and went to the Chicago Public Library to find a recipe (remember libraries????). They had a wonderful and huge collection of cookbooks, and I found what I needed. Man, those were the days: take the elevated train downtown, walk up the street, up the stairs, through security, find the building directory for cookbooks, take an elevator, wander past a thousand sleeping hobos enjoying the library's warmth, then start pulling books off the shelf, flick through them, find what you want, find a xerox machine.... I MISS THOSE GOOD TIMES! I was at the Ithaca library yesterday checking out mysteries, still full of hobos, but anyways...

So, these days, you want a recipe, any recipe, you just sit at your desk and in two seconds you have dozens to choose from. I did not like the Dannon recipe, as it requires milk too, and kept searching, and like this recipe that I used here. It is very simple, esp. since I rejected their approach of dirtying every bowl in the house, simply mixing everything into one bowl. It worked fine.

blueberry yogurt muffins!

2 c flour
2 tsp baking powder
1 c yogurt
1 tsp baking soda
1 egg
1/2 c oil
1/2 c sugar
1 tsp vanilla
1 c blueberries, fresh or frozen

Preheat oven to 350, grease 12 muffin pan

-crack egg into bowl, add oil, vanilla and sugar and stir, then add yogurt and stir some more
-add flour, bake powder and soda, stir thoroughly
-gently mix in the blubes
-spoon batter into pan, it is thick and sticky
-bake 25 mins, check and make sure a knife stuck in comes out clean, that's it! And soy yogurt worked wonderfully :)


Hilary said...

They look absolutely yummy!

Anonymous said...

My daughter is going to whip some of those up! AND that blue glaze makes me swoon!
-Jen H

Unknown said...

Loving your new swirly stuff, and the muffins look yummmy!

k.a. barnes said...

Little Penny-kitty!

gz said...

Looks worth trying.
Here is a chocolate cake recipe to try- the glaze is not needed, and it might take an exra 15 minutes to cook

Nice blue cups too!

cookingwithgas said...

I love blueberries but ours come from the bushes on the property _ I will have to check with heaven if I run out- I use yogurt in mine too! Makes them so moist!

Michèle Hastings said...

mmm blueberry muffins are my favorite... i made some a couple of weeks ago (with frozen blueberries). my mom's recipe, very good and moist too. glad you were able to convert yours with the soy yogurt.

...and i LOVE sangria!!!!!!!!! even the cheap store bought jug kind... although my daughter makes really good homemade :-)

cindy shake said...

everything looks yummy -especially those glazes!

Michele in Germany said...

I just made these last weekend and they turned out great! I think one of the keys to good muffins is cooking more slowly at moderate heat. Thanks for the recipe!

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I am a full-time studio potter, sculptor, and dog walker, married to superhawt Missus Tastycake.