Blueberry skyr muffins
- 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 easy blueberry 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.
Recipe tips
You can always substitute yoghurt or buttermilk for the skyr in these blueberry muffins.
Frozen blueberries will work in these muffins if you let them defrost before baking.
