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!
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for optimal digestion and gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health. Specifically, kefir has been shown to help diversify the microbiome, improve digestion, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it contains triggers the release of GLP-1.
Lifeway Kefir is packed with a variety of vital nutrients important for overall health, including bone and muscle health; these include vitamin D3, K, calcium, and vitamin B12. Along with our probiotic-rich kefir, Lifeway also offers artisan-made Farmer Cheese, a creamy, high-protein cheese made with live and active cultures to support healthy muscles and a healthy microbiome. Lifeway Farmer Cheese is easy to spread, free of gums and thickeners, and contains no added salt or sugar for optimal health benefits.
Servings: 12 standardIngredients
- 1 ¼ cup Lowfat Plain Kefir
- 2 cups gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 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, coconut sugar, 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!
