These quick and easy Blueberry Muffins made with kefir have a wonderful buttermilk tang and are a family favorite!
Just this week, one of my favorite baking blogs — Sally’s Baking Addiction — asked the question: “So does the world really need 1 more blueberry muffin recipe?”
Her response was a solid “Heck yes” based on how good the recipe was she was sharing (and I agree they look AMAZING!)
But I’m gonna say the world needs actually needs two more, based on the blueberry muffins made with kefir I’m sharing today because surely the world does NOT have enough recipes made with kefir. AmIRight?
As a staple of southern biscuit and cornbread making, buttermilk provides a unique tang and in my opinion, an extra dose of creamy moisture to baked goods that milk simply doesn’t offer. While I almost always have a carton in my ‘fridge, I realize you may not. But kefir — well, I know that’s a gut-health goody even us unmillennials are stocking up on (note: I’m working on a Season 2 episode on gut health. Send me your questions you’d like answered in that episode.)
I make these muffins every other week. They’re quick and easy… basically a one-bowl recipe. My boys love them — and I love that I’ve been able to once again reduce the sugar in half by using my fave 50% sugar/50% Swerve hack I’ve been using all year.
The world may not need too many more basic blueberry muffin recipes. But it definitely needs this one.
Blueberry Muffins (Made with Kefir)
- Yield: 8 muffins
- Category: Breakfast
- Method: Baking
1 1/2 cups (210 grams) self-rising flour*
6 tablespoons granulated sugar
6 tablespoons Swerve, granulated
1/3 cup canola oil
1 large egg
1/2 cup blueberry or plain kefir (or buttermilk)
1 teaspoon vanilla extract
6 ounces fresh or frozen blueberries (about 1 cup)
- Heat oven to 400 degrees F.
- Coat 8 muffin cups with cooking spray or line with paper liners.
- Whisk together self-rising flour, sugar and Swerve in a large bowl.
- Combine oil, egg, kefir and vanilla; whisk to combine.
- Add kefir mixture to dry ingredients and stir just until combined (do not overmix). Fold in blueberries.
- Divide batter among muffin cups. Bake for 15 to 20 minutes or until tops are no longer wet and a wooden pick inserted into middle of muffin comes out clean. Transfer to a wire rack to cool.
*If you don’t have self-rising flour, use the same amount of all-purpose flour plus 1/2 teaspoon kosher salt and 2 teaspoons baking powder.
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12 g
- Sodium: 316 mg
- Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
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