Bláberjamúffur

Blueberry Skyr Cakes

Ingredients

250 g margarine
150 g brown sugar
2 eggs
180 g wholemeal flour
100 g oat flakes
1 tsp baking powder
350 g pure Skyr
50 g dried blueberries

 
Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the margarine with the sugar until foamy, then stir in the eggs.

Add the wholemeal flour, oat flakes and baking powder and fold in.

Finally add the skyr and mix everything into a smooth dough.

Briefly mix in the dried blueberries.

Pour the dough into the muffin tins (or mini Bundt tins as shown here) and bake in a preheated oven at around 350 °F (180 °C) for around 30 minutes.

Let the blueberry skyr muffins cool briefly, sprinkle with powdered sugar and serve.

Tip:

We particularly like the Bláberjaskyrmúffur with a little topping.



Ingredients for the topping

100 g white chocolate
2 Tbsp whipping cream
2 Tbsp frozen blueberries


Preparation

Melt the chocolate.

Stir in the liquid cream, carefully fold in the blueberries and then spread the topping on the blueberry muffins.

[Translated from here.]