I made blueberries muffins from New Vegetarian by Celia Brown Brooks. I had some wild blueberries (yum!) arrive in my organic box, and they needed to be used quickly. The muffins are OK, but less than ideal, altbough I suspect it’s my fault. First, I converted all the measurements in the recipe (which are given as weights) to volumes, as Subhy’s taking his scale with him when he moves out – it’s actually already gone. I didn’t realize this until after I started (and a replacement has been ordered), but I know that what I ended up doing was less than exact. Secondly, I used full fat, thick, greek yoghurt, rather than the low-fat suggested in the recipe. I did this because the greek yoghurt was all I had on hand, and because I have an aversion to low-fat anything. In this case, the low-fat might have been important – the recipe needed more moisture, and it might have got this from a more watery yogurt. Instead, I had a dough rather than a batter (probably a combination of putting in too much dry ingredients when measuring by volume, and the lack of moisture in the yoghurt). I threw in a little extra olive oil, but it really needed more than that. Because the mixture was kind of doughy, the blueberries didn’t fold in as nicely as they might have. The end result does taste OK, though – and the blueberries are delicious!