Blueberry skyr muffins
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
- 240²µ/8½´Ç³ú plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100²µ/3½´Ç³ú caster sugar
- 100²µ/3½´Ç³ú butter, melted
- 150²µ/5½´Ç³ú 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
- 150²µ/5½´Ç³ú 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.
