As much as I love fall produce, sometimes I feel nostalgic for the melons & berries of summertime. Which is how these muffins came to be. I made them the other day when I was craving a break from pumpkins, squashes and apples.
These healthy blueberry muffins are a little different from regular recipes because they include kefir, a super-probiotic drink that tastes like yogurt but has the consistency of buttermilk. Kefir works perfectly in baked goods – it keeps them moist and fluffy. And using blueberry kefir here just boosts these muffins’ flavor even more.
Blueberry kefir muffins would make a great Christmas morning breakfast!
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup canola or grapeseed oil
- 2 large eggs
- 1/2 sugar
- 1 tsp vanilla
- 1 cup blueberry kefir
- 1 1/4 cups frozen wild blueberries (the tiny ones)
- For the topping:
- 1 Tbsp butter
- 2 Tbsp quick oats
- 2 Tbsp brown sugar
- Preheat oven to 400. Place paper cups in a muffin tin and spray lightly with cooking spray.
- Gently mix flour, baking soda, baking powder and salt in a medium bowl and set aside.
- In a mixing bowl, beat together the oil, eggs, sugar and vanilla.
- Add the dry ingredients to the wet, alternating with the kefir, until mixture is just incorporated. If mixture seems dry, add a little more kefir (up to 1/4 cup)
- Toss frozen blueberries with an additional 1 tsp flour then gently fold into the batter.
- Scoop batter into muffin cups.
- Using a fork or your fingers, mix together the butter, sugar and oats and sprinkle a little of this mixture on top of each muffin.
- Bake at 400 for 17-20 minutes, or until a knife/toothpick comes out clean.
- Let muffins cool on a wire rack for 10 minutes before digging in.