Ingredients
- 1 cup granulated sugar
- 1 stick butter, softened
- 3 eggs
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1–1/2 cups gluten-free flour, divided
- 1 cup Plain Icelandic Provisions Skyr, divided
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon juice
- 1–1/2 cups blueberries
- 3 Tbsp roughly broken sliced almonds, divided
For the Skyr Icing MAGIC ELIXIRS:
- 1 cup powdered sugar
- 2 Tbsp Plain Icelandic Provisions Skyr
- 1/2 tsp vanilla
Instructions
- Pre-heat oven to 350 F.
- In a bowl, cream sugar and butter together.
- Add eggs one at a time.
- Add vanilla and almond extract.
- Add half the flour and half the Skyr . Combine.
- Add the remaining flour, soda, salt, and baking powder, then the remaining Skyr . Mix well to combine.
- Stir in 1 Tbsp of lemon juice.
- Add blueberries and mix gently.
- Bake 20-25 minutes.
- Remove from oven and let cool.
- Make the Skyr Glaze: In a bowl, mix all the glaze ingredients until combined well.
- Drizzle the muffins with the glaze and sprinkle with almonds.