Blueberry skyr muffins

Blueberry skyr muffins

This recipe is courtesy of BBC GoodFood.


  • 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 yogurt
  • 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


  1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Ensuring that the oven is preheated is a must, then you are able to tell how long they have been in at that temp.
  2. Mix the flour, baking powder, bicarbonate of soda, and caster sugar together in a bowl and add a generous pinch of salt. Make sure this is a rather large bowl to fit it all in.

  3. In a separate bowl to the last one, mix the melted butter, skyr, eggs, milk, honey, and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined. Try not to overmix.

  4. Spoon the mixture into the muffin cases – they will be very full there. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes.

Banner and Image Credit: BBC

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