Best 2 Blueberry Skyr Muffins Recipes

Indulge in the delightful symphony of flavors with our tantalizing blueberry skyr muffins, a culinary masterpiece that combines the tangy zest of blueberries with the velvety smoothness of skyr. These muffins are not just a treat for your taste buds but also a treasure trove of nutritional goodness. Skyr, a traditional Icelandic dairy product, lends a luscious texture and a protein-rich boost, while the burst of juicy blueberries adds a burst of antioxidants and a vibrant color. Whether you're seeking a wholesome breakfast option, a delectable snack, or a sweet ending to your meal, these muffins promise an unforgettable taste experience. Embark on this culinary journey and discover the secrets to crafting these delectable blueberry skyr muffins, along with variations like gluten-free and vegan adaptations, ensuring there's a perfect muffin for every palate and dietary preference.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY SKYR MUFFINS

Blueberry Skyr Muffins image

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!

Provided by LauraF

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 250.8 mg, Sugar 13.7 g

SOUR CREAM BLUEBERRY MUFFINS

Sour Cream Blueberry Muffins image

The sour cream brings moistness to these muffins which are bursting with fresh blueberries.

Provided by lutzflcat

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 18

Ingredients

cooking spray
½ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, softened
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups blueberries
1 tablespoon all-purpose flour

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g

Tips:

For the best results, use fresh blueberries. Frozen blueberries can be used, but they will not be as flavorful.
If you don't have skyr, you can substitute Greek yogurt. Note that the muffins may be slightly less tangy.
Be sure to mix the wet and dry ingredients separately before combining them. This will help to ensure that the muffins are evenly mixed.
Do not overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20 minutes.
Let the muffins cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature.

Conclusion:

These blueberry skyr muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be enjoyed by people of all ages. The muffins are also a good source of protein, fiber, and antioxidants. So next time you're looking for a tasty and nutritious snack, give these blueberry skyr muffins a try!