Blueberry skyr muffins
An average of 5.0 out of 5 stars from 26 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12 muffins
- Dietary
- Vegetarian
Skyr is an Icelandic cultured dairy product similar to Greek yoghurt. It goes really well with honey and vanilla in these blueberry skyr muffins.
Ingredients
- 240g/8½oz plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g/3½oz caster sugar
- 100g/3½oz butter, melted
- 150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt
- 2 free-range eggs, lightly beaten
- 2 tbsp milk
- 50ml/2fl oz honey
- 1 tsp vanilla extract
- 150g/5½oz blueberries
- 2 tbsp granulated or demerara sugar, for sprinkling
- salt
Method
Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.
Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt.
In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix.
Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured.
