Blueberry Skyr Muffins recipe

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Ingredients

1 stick unsalted butter, at room temperature
½ cup brown sugar, or more to taste
1 (5.3 ounce) container blueberry skyr (such as Siggi's®)
2 eggs
1 ½ tablespoons honey
2 large lemons, zested
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups frozen blueberries

Nutrition Info

218.2 calories
carbohydrate: 30.9 g
cholesterol: 52.2 mg
fat: 8.8 g
fiber: 1.2 g
protein: 4.6 g
saturatedFat: 5.2 g
servingSize: -
sodium: 250.8 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

  2. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition. Mix in blueberry yogurt, honey, and lemon zest.

  3. Combine flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the yogurt mixture and mix until well combined. Fold in blueberries using a spatula.

  4. Divide batter among prepared muffin cups.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Recipe Yield

12 muffins

Recipe Note

I fell in love with skyr when I visited Iceland a few years ago. It's a mild, thick yogurt and high in protein as an added bonus. I used blueberry-flavored skyr to make these muffins and it gave them such a tender texture!

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