- 1 stick unsalted butter, at room temperature
- 1/2 cup brown sugar, or more to taste
- 1 (5.3 ounce) container blueberry skyr (such as Siggi's®)
- 2 eggs
- 1 1/2 tablespoons honey
- 2 large lemons, zested
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups frozen blueberries
- 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.
09/10/2019
recipepes.com
blueberry skyr muffins, recipe
PT15M
PT1H
5
455 calories
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