Skyr and blueberry protein muffins

Name: Skyr and blueberry protein muffins
Total time: 35 min
Cuisine: British
Ingredients: 200g skyr; 3 eggs; 150g porridge oats, blitzed fine; 50g plain flour; 2 tsp baking powder; 50g caster sugar; 1 tsp vanilla extract; 150g blueberries

Light muffins made with skyr and eggs, with blueberries throughout and plenty to keep you going.

Time35 min
LevelEasy
Costabout £0.34 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 muffins

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 gskyr
3eggs
150 gporridge oatsblitzed fine
50 gplain flour
2 tspbaking powder
50 gcaster sugar
1 tspvanilla extract
150 gblueberries

Method

1
Heat the oven to 180°C (160°C fan). Line a muffin tin with 10 cases.
2
Whisk the skyr, eggs, sugar and vanilla until smooth.
3
Stir in the oats, flour and baking powder until just combined, then fold in the blueberries.
4
Divide between the cases.
5
Bake for 22 minutes until risen and golden.
22 min
6
Cool on a rack. They keep for 3 days in the fridge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.