For those who don’t like sauerkraut very much, this is an excellent option. Although it is incredibly creamy and delicious, there isn’t much sauerkraut flavor.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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.
- Feel free to bump up the amount of sugar if you like. I prefer lightly sweetened baked goods.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 251 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used plain skyr so I added a TBSP more of brown sugar. Had 1 lemon so I zested it and used juice from half the lemon. Used frozen blueberries so I gently tossed them in some flour so my batter wouldn’t turn purple. I added a tablespoon of milk because my batter was too thick. Baked in a loaf pan at 350F for 45 min. Moist and delicious!
I used plain skyr so I added a TBSP more of brown sugar. Had 1 lemon so I zested it and used juice from half the lemon. Used frozen blueberries so I gently tossed them in some flour so my batter wouldn’t turn purple. I added a tablespoon of milk because my batter was too thick. Baked in a loaf pan at 350F for 45 min. Moist and delicious!
Added a little extra brown sugar
Perfectly delicious! I doubled the recipe and everyone raves about these! Definitely a keeper
Delicious!!! I will definitely be making these muffins again and again. The blueberry skyr and lemon zest take these muffins to the next level. The batter was very thick (almost dough-like). I was worried that I had done something wrong, but they turned out moist and fluffy. They are absolutely bursting with blueberries!
Mousie’s family is Icelandic, so using Skyr was a no-brainer. Nice recipe – thanks! BTW, it’s pronounced “skeer.” Added bonus – I use Skyr in frozen yogurt, as well.
2.27.19 Like the recipe submitter, I also was introduced to Skryr when visiting Iceland several years ago. We rented a house in Selfoss, and the owner was gracious enough to stock the fridge with six containers. I’m a yogurt lover, and Icelandic yogurt (like Sigg’s) is tangier than I think most of us in the U.S. are accustomed to. I typically don’t like a lot of sweetness in anything these days, but I would probably add a couple more tablespoons of brown sugar next time to compensate for the yogurt’s tanginess. Gotta tell ya, the muffin batter was really thick, I was worried I was crushing the blueberries when folding them in, and was concerned about how they would turn out. I almost added a little milk, but I stayed true to the recipe, and made no changes. Well, they baked up into big, beautiful blueberry muffins, tender, and moist with a pop of blueberry in just about every bite. Very nice way to start the day!