Take a bite out of our Blueberry Lemon Kefir Muffins, these beauties are made with fresh blueberries, our popular tangy Plain Low-Fat Kefir, and tart, juicy lemons. If you want even more of a lemon flavor, you can use our equally delicious Organic Whole Milk Lemon Kefir instead of our plain kefir. It’s another favorite here at Lifeway!
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Servings: 12 standardIngredients
- 1 ¼ cup Plain Lowfat Kefir
- 2 cups gluten-free all-purpose flour
- ½ cup very ripe banana, mashed
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- ¼ cup olive oil
- 1 teaspoon vanilla
- 1 cup blueberries, fresh
- Zest from one lemon
Directions
- Preheat oven to 350° F. Line a 12-cup muffin tin with silicon (or paper) muffin cups and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together egg, banana, oil, and kefir.
- Pour liquid ingredients into the bowl with the dry ingredients and add the lemon zest. Stir gently to incorporate, careful not to over mix. Gently fold in blueberries.
- Spoon the batter into the muffin trays. You will have leftover batter after filling the 12 slots, so feel free to use two trays.
- Bake muffins for 25-28 minutes, or until lightly golden brown. Stick a toothpick in one of the muffins to be sure its cooked all the way. Remove from oven and set tray on a cooling rack.
- Allow the muffins to cool completely. Store at room temperature, or wrap in plastic and aluminum foil and store in freezer. Frozen muffins will stay good for up to three months.
- Not into blueberries? No problem! These muffins are great with raspberries, blackberries or strawberries!
