BLUEBERRY SKYR MUFFINS

Skyr is a thick and creamy type of yoghurt from Iceland. It works well with the honey and vanilla in these muffins, which we first made when filming at a skyr farm in the Peak District. The crew hoovered them up as soon as they were out of the oven!

MAKES 12

240g (8½oz) plain flour 1tsp baking powder ½tsp bicarbonate of soda

100g (3½oz) caster sugar

A pinch of salt

100g (3½oz) butter, melted

150g (5½oz) skyr 2 eggs, beaten

1tsp vanilla extract 2tbsp milk

50g (1¾oz) runny honey

150g (5½oz) blueberries Granulated or demerara sugar, for sprinkling

Preheat the oven to 200°C/fan 180°C/gas 6 and line a 12-hole muffin tin with paper cases.

Mix the flour, baking powder, bicarbonate of soda and caster sugar in a large bowl and add a generous pinch of salt.

Mix the butter, skyr, eggs, vanilla, milk and honey together in a jug. Add to the flour along with the blueberries. Mix to combine, keeping the stirring to a minimum — this helps keep the muffins tender.

Spoon the mixture into the muffin cases — they will be very full, but this is fine. Sprinkle granulated or demerara sugar over the tops and bake for about 20 minutes, until they are well risen and deeply coloured.

Leave to cool completely or enjoy them warm straight from the oven.