Blueberry Skyr Muffins

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!

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!

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!