Hairy Bikers Blueberry Muffins Recipe

Hairy Bikers blueberry muffins are soft, simple muffins made with skyr, honey and vanilla, with a sugary crust on top. From their Brilliant Bakes book, the recipe makes 12 at roughly 220 calories each by my count, ready in about 35 minutes.

They baked these while filming at a skyr farm in the Peak District, and as they write in Brilliant Bakes, “the crew hoovered these up”. And they say the skyr works really well with the honey and vanilla, which is what makes this batch a bit different.

Go easy on the mixing and stop as soon as the wet and dry come together, because that keeps the muffins tender. Then don’t worry when the cases look very full, since that’s exactly how the recipe wants them.

Hairy Bikers Blueberry Muffins Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Snack

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:12 servingsCalories:220 kcal Best Season:Summer

Description

A quick muffin where creamy skyr keeps the crumb moist, with blueberries stirred into a honey and vanilla batter. Once the cases are filled generously, a scattering of sugar bakes into a deeply coloured top in a hot oven.

Ingredients

For the muffins

• 240g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 100g caster sugar
• a generous pinch of salt
• 100g butter, melted
• 150g skyr, or Greek or natural yoghurt
• 2 eggs, beaten
• 1 tsp vanilla extract
• 2 tbsp milk
• 50ml runny honey
• 150g blueberries

For the top

• 2 tbsp granulated or demerara sugar

Instructions

1. Get ready: Heat the oven to 200°C/Fan 180°C/Gas 6 and line a deep 12-hole muffin tin with paper cases.
2. Mix the dry: Mix the flour, baking powder, bicarbonate of soda, caster sugar and salt in a large bowl.
3. Mix the wet: Stir the melted butter, skyr, eggs, vanilla, milk and honey together in a jug, and I let the butter cool for a minute first. Then pour the wet mix into the dry bowl and add the blueberries at the same time.
4. Stir gently: Mix just until everything comes together, keeping the stirring to a minimum.
5. Fill the cases: Spoon the mixture into the cases, which will look very full, and that’s how it should be. Then sprinkle the sugar over the tops.
6. Bake: Bake for about 20 minutes, until well risen and deeply coloured. Then leave them to cool, or eat them warm from the oven.

FAQs

Can I use yoghurt instead of skyr?

Yes, and the BBC Food version of this same recipe suggests Greek yoghurt, any natural yoghurt or buttermilk instead. And since skyr is a thick, creamy Icelandic yoghurt, so any of those does the same job.

If you use buttermilk or a runny yoghurt, I’d leave out the 2 tbsp of milk so the batter stays thick. And if you fancy another easy teatime bake, their fruit scones are worth a go too.

Can I use frozen blueberries?

You can, though the BBC Food version says to let them defrost before baking. And I’d pat them dry as well, so the purple juice doesn’t streak through the whole batter.

Fresh or frozen, they go in at the same moment as the wet ingredients, so they only get the briefest stir. Then you’re straight into the cases and the oven.

Is there a Hairy Bikers banana and blueberry muffin?

Yes, their cinnamon, banana and blueberry muffins from their Cook Off series are on BBC Food. That recipe makes 8, with two very ripe bananas, honey and vegetable oil instead of butter, at 256 calories each.

They bake at 180°C/Fan 170°C/Gas 4 for 20 minutes under cinnamon sugar, though for me the skyr ones above are the better muffin. Or if you’ve got very ripe bananas to use up, their banana bread is the bake I’d reach for.

Is there a lighter or diet version?

The lightest is their skinny lemon cupcakes with blueberries from The Hairy Dieters, at 167 calories each with just 50ml of sunflower oil for 12. So that’s a fair saving on these muffins, though it’s a different recipe.

Their blueberry mini loaf cakes in Eat Well Every Day are about the same, at 216 calories, but use olive oil and almonds. And if you like the lemon in those cupcakes, their lemon drizzle cake is my pick for a bigger lemon bake. Or for lemon and blueberry together, their lemon and blueberry muffins bake a spoonful of curd onto each one.

How long do blueberry muffins keep?

I’d eat them on the day if you can, warm or cooled, and keep any leftovers in an airtight tin for up to 2 days. After that, I’d expect the blueberries to make the crumb soggy.

I’d expect them to freeze well too, so wrap them once cold and freeze for up to a month. Then thaw at room temperature and warm them at 150°C/Fan 130°C/Gas 2 for about 5 minutes, which is my own tip.