Very Berry Scandi Muffin – A Delicious Berry Muffin Recipe.

These muffins are so yummy made with any of the summer berries that you might find.  I used blueberries, red currants, red gooseberries, red raspberries and a hint of elderflower syrup in this recipe!!  These summer muffins are perfect for breakfast, brunch or a snack.
  • 3 cups of flour
  • 4 teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • ½ a cup of red currants
  • ½ a cup of raspberries
  • ½ a cup of blueberries
  • ½ a cup of red gooseberries
  • 1 -2 teaspoons of sugar
  • 3 tablespoons of elderflower syrup over gooseberries to macerate for 15 minutes
  • ½ a  cup of white sugar
  • ½ a cup of brown sugar
  • 1 teaspoon of orange zest/ lemon zest
  • 2 eggs
  • 1 teaspoon of vanilla
  • ½ a cup of oil
  • 1 cup of plain yogurt
Kitchen Utensils:
  • 1 large glass bowl 
  • 3 medium bowls 
  • 1 measuring cup
  • measuring spoons
  • a whisk or electric mixer
  • a spatula 
  • an ice cream scoop
  • 1 knife
  • 1 fork
  • 1 spoon
  • A cutting board
  • 12-cup muffin pan


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, and salt with a fork. Then set the bowl aside.
  3. Combine red raspberries and red currants in a bowl.  Add 1-2 teaspoons of sugar.  Muddle the fruit in a bowl.  Then set aside.
  4. Add 3 tablespoons of elderflower syrup into a bowl of red gooseberries.  Mix with a spoon and set aside.
  5. Now  take 1 tablespoons of your flour mixture and put it into a bowl of blueberries.  Give the fruit a quick little mix with a spoon to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down.  We will do the same with the gooseberries just before we add into the batter.
  6. In a medium bowl, use a hand held whisk to whisk together quickly the yogurt, eggs, lemon zest and vanilla until smooth.
  7. Then add in oil, white sugar, brown sugar, red currant raspberry mixture into the bowl of wet ingredients.
  8. Next, combine the bowl of dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
  9. Now fold the fruit into the batter mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
  10. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size.
  11. To give little extra Scandinavian touch add almond paste slices into each of the cups.
  12. Add blueberries on top of the batter. This will make the muffins pop visually.
  13. Sprinkle sugar on top as the final topping.
  14. Now we are ready to bake the muffins in the preheated oven 350°F for about 20-25 minutes or until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
  15. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
  16. These muffins are best when freshly baked, but they’re still good the second day.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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Wild Blueberry Smoothie Using Icelandic Yogurt


  • 1 cup of milk
  • 1 cup of fresh or frozen wild blueberries
  • 1 container of a small Icelandic blueberry yogurt
  • ice cubes(optional)
  • mint leaves  (optional garnish)
  • whipped cream (optional) 
  • 1 teaspoon of blueberry preserves (optional)

Kitchen Utensils

  • measuring cup
  • teaspoon
  • blender  
  • bowl
  • 2 -3 drinking glasses

1, Place all ingredients in a blender and blend until smooth. 
2. If the blender has room, add some ice. Blend it all
2. Pour into 2 to 3 drinking glasses, add some whipped cream and garnish with mint leaves.

We hope you enjoyed our  Wild Blueberry Smoothie Using Icelandic Yogurt video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Blueberry Almond Scones with Lemon Glaze


I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.


I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.

Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!


  • 3 1/3 cups all-purpose flour
  • 1 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1/2 cup sugar
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 7 oz almond paste
  • 1 cup buttermilk
  • 2 eggs 
  • 1 tablespoon grated lemon rind
  • 1 1/2 cups fresh blueberries, stemmed and rinsed 
  • 1/2 teaspoon salt(optional) 

Kitchen Utensils

  • Food processor, standing mixer or pastry cutter 
  • 1 large mixing bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 whisk
  • 1 wooden spoon
  • 2 1/2 inch round cookie cutter 
  • Parchment paper 
  • measuring cup
  • measuring spoon
  • baking sheet


Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  
Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 
Whisk buttermilk and two eggs in a large bowl. 
Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  
Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  
With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

Note: Too much mixing, kneading, and baking will produce dry and tough scones.

Bake for 22-25 minutes or until firm to touch and light golden brown.

Cool on wire rack. Let the scones cool a bit before you apply the glaze.

While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  


I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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Finnish Blueberry Yogurt Pie – Mustikkapiiras – Super Easy To Make!

This is a really easy blueberry pie to make.  Plus, it is a refreshing pie to have during the summer season.  If you plan to have a barbeque or a summer party, you could make this pie the night before.  The pie is great cold but you can serve it warm as well.

We were interested in making this delicious Finnish blueberry pie because it has a couple of our favorite ingredients which are blueberries and yogurt.  Almost every weekend, my children and I always have yogurt and we add some type of berry such as blueberries.  So I had to make this recipe when I saw the ingredients. 

So let’s get started.  First we need to make the pie shell then the filling. Finally we will assemble and bake. Be sure to look at our YouTube video to see how to make the pie too.

Pie Shell

  • 3/4 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup unbleached white flour
  • 1/2 teaspoon. baking powder
See our YouTube video 
to see how Karen Grete prepares the blueberry pie.

Kitchen Utensils

  • electric mixer
  • bowl
  • 9 or 10-inch pie pan
  • wooden spoon
  • measuring cup

1) Preheat the oven to 350F. 
2) Butter and flour a 9 or 10-inch pie pan. 
3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer.  Add the egg and blend well. 
4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
5) Butter pie pan. Dust the pie pan generously with flour. 
6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish.  Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.


  • 2 eggs
  • 3 tablespoons of sugar
  • 1 cup of plain yogurt (vanilla yogurt optional)
  • 1 freshly squeezed lemon
  • 1 teaspoon pure vanilla extract
  • 2 cups of blueberries, fresh or frozen

Kitchen Utensils

  • whisk
  • bowl
  • measuring cup
  • spoon

1) Mix the eggs, sugar, yogurt, lemon juice and vanilla extract with a wooden spoon in a large bowl until smoothen


1) Remove cold pie pan from the refrigerator
2) Place the 2 cups of blueberries into the cold pie shell.  
3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around  to fill in the gaps. 

4) Bake in the preheated 350 degrees F oven.  Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set. 
5) Chill well.

The blueberry pie can be served warm or cold.  Also the pie can be served plain or with whipped cream or vanilla ice cream.  A nice cup of coffee goes well with this too.

The pie will hold well in the refrigerator for a couple of days. 
Also the recipe is versatile to add other types of berries such as raspberries or too. Enjoy!