![](https://cdn.statically.io/img/www.allrecipes.com/thmb/2-XBYKBzlepXjhWqZDKXp5h9fX0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6398588-fc85a162a3774b5ea084d45e7ca7ea21.jpg)
Ingredients
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1 stick unsalted butter, at room temperature
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½ cup brown sugar, or more to taste
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1 (5.3 ounce) container blueberry skyr (such as Siggi's®)
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2 eggs
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1 ½ tablespoons honey
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2 large lemons, zested
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 ½ cups frozen blueberries
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
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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.
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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.
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Divide batter among prepared muffin cups.
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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.
Cook's Note:
Feel free to bump up the amount of sugar if you like. I prefer lightly sweetened baked goods.
Nutrition Facts (per serving)
218 | Calories |
9g | Fat |
31g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 218 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 5g | 26% |
Cholesterol 52mg | 17% |
Sodium 251mg | 11% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 14g | |
Protein 5g | 9% |
Vitamin C 2mg | 2% |
Calcium 66mg | 5% |
Iron 1mg | 7% |
Potassium 62mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.