Ingredients

• 1 stick unsalted butter , at room temperature
• 0.5 cups brown sugar , or more to taste
• 2 eggs
• 1 , 5.3 ounce
• 2 large lemons , zested
• 1.5 tablespoons honey
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1.5 cups frozen blueberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in blueberry skyr yogurt, lemon zest, and honey.
3. 3 Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually add to yogurt mixture. Mix until well combined. Fold in blueberries using a spatula.
4. 4 Divide batter among the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition per serving