Blueberry Skyr Muffins Recipes

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BLUEBERRY SKYR MUFFINS

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



Blueberry Skyr Muffins image

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

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

BLUEBERRY WHOLE WHEAT MUFFINS

We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 13



Blueberry Whole Wheat Muffins image

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
  • Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
  • Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams

1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup rolled oats, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1 cup blueberries
Turbinado sugar, optional, for sprinkling

STARBUCKS BLUEBERRY MUFFINS

Here's a recipe for the blueberry muffins at Starbuck's. This recipe originated from www.ca.answers.yahoo.

Provided by Rachel-Snachel

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 9



Starbucks Blueberry Muffins image

Steps:

  • Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
  • Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.
  • Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 2.8, Cholesterol 27.1, Sodium 202.7, Carbohydrate 28.3, Fiber 0.6, Sugar 13.8, Protein 2.4

1/4 cup soft butter
3/4 cup sugar
1 egg, beaten
1 1/2 cups pastry flour
1 grated lemon, rind of
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 cup wild blueberries

EASY BLUEBERRY MUFFINS

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories     Dessert, Snack

Time 40m

Yield Makes 12

Number Of Ingredients 10



Easy blueberry muffins image

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  • Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  • Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

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