Sunday, February 7, 2016


Blueberry skyr muffins


250 g margarine
150 g brown sugar
2 eggs
180 g wholemeal flour
100 g oat flakes
1 tsp baking soda
350 g plain skyr
50 g dried blueberries


Preheat the oven to 180 °C.

Beat margarine and sugar creamy, then mix in the eggs.

Add wholemeal flour, oat flakes and baking soda and stir thoroughly.

Finally add the skyr and mix until the dough is glossy and smooth.

Stir in the dried blueberries.

Pour the mixture into muffin cases and bake in the preheated oven at 180 °C for about 30 minutes.

Let the blueberry skyr muffins cool briefly, then serve them sprinkled with icing sugar.


The bláberjaskyrmúffur taste especially delicious with a topping.

Ingredients for the topping

100 g white chocolate
2 Tbsp whipping cream
2 Tbsp (deep-freeze) blueberries


Melt the chocolate.

Stir in the liquid cream. Carefully fold in the blueberries. Then spread the muffins with this topping.

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