I tried my hand at making greek yogurt with low-fat natural yogurt... and it worked!! Forgot it in the fridge for a couple of days and it turned out perfect!
Blueberry Yogurt Muffins
2-1/4 cups all-purpose flour
3/4 cup granulated sugar (used a little more than 1/2 cup)
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup plain yogurt (used low-fat greek yogurt)
1 tbsp grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil (used canola oil)
1-1/2 cups fresh blueberries (used about 2 cups)
In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.