Description
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!
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
- Divide batter among prepared muffin cups.
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12