Lemon Blueberry Muffins

These lemon blueberry muffins are not only delicious, they are healthier than regular muffins! This recipe includes kefir with is a fermented yogurt drink that is chockfull of gut-healthy probiotics (although they do die in the oven). However, the inclusion of kefir makes the muffins incredibly moist and delicate. In addition to kefir, this recipe includes olive oil, which is not only a more heart healthy option than butter, but it also adds to the moistness of the muffins and adds a subtle floral flavor. These muffins are great anytime of the year but I think they are particularly suited to the spring and summer. Try them out, they are easy, balanced and delightful!

Prep Time: 20 minutes

Bake Time: 20-25 minutes

Yield: 12 muffins

Ingredients:

• 300g all-purpose flour (2 1/2 cups)

• 150g golden sugar* (3/4 cup)

• 240ml plain kefir (1 cup)

• 105g olive oil (1/2 cup)

• 2 eggs

• 1 1/2 cups blueberries

• Zest and juice of one lemon

• 1 tsp vanilla extract

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt (1/4 tsp if using regular salt)

• 3-4 tbsp Turbinado sugar

Directions:

1. Preheat oven to 400°F or 205°C

2. Combine the dry ingredients (flour, salt, baking powder, and baking soda) in a bowl.

3. In a separate bowl, add the golden sugar and the zest of one lemon, then work the lemon zest into the sugar. This process allows the oils in the lemon peel to infuse into the sugar and it results in a deeper lemon flavor.

4. Then into the bowl with the lemon sugar add the 2 eggs, the kefir, the olive oil, the lemon juice, and vanilla extract and whisk to combine.

5. Sift the dry ingredients into the wet ingredients and whisk until the batter is pretty smooth, but do not over-whisk.

6. Fold the washed blueberries into the batter.

7. Prepare a muffin tin lined with cupcake liners or parchment paper.

8. Pour 1/2 a cup of batter into each cupcake liner. There should be enough batter for 12 muffins.

9. Sprinkle a little bit of turbinado sugar on top of each muffin, approximately 1 tsp per muffin. This adds a nice crunch to the top of the muffins as well as giving the muffin tops a lovely finish, however, you can omit this step if you prefer.

10. Pop the muffins into the preheated oven and bake for 20-25 minutes, or until a cake tester or toothpick inserted into the middle of a muffin comes out clean (it is fine if it has a few crumbs clinging to it). The muffins usually take 23-24 minutes in my oven.

11. Take the muffins out of the muffin pan and allow them to cool on a cooling rack for at least 10 minutes.

12. Enjoy!

Additional Notes:

*Golden sugar is less processed than white cane sugar, but you can easily substitute one for the other if you do not have golden sugar.

*Fresh or frozen blueberries both work in this recipe.

*The muffins will last for a day or two. Once they are cool, put them into an airtight container and leave them at room temperature. When you are ready to eat them heat them slightly either in the oven or in the microwave.

*To make the muffins gluten-free swap regular flour with 1-to-1 gluten-free flour!