A delicious, moist muffin that’s perfect for breakfast! It’s made with low fat unsweetened plain milk kefir from @lifewaykefir, which is 99% lactose-free, gluten-free, and made with all natural, non-GMO ingredients..
Lifeway’s Plain Lowfat Kefir has no added sugar and is excellent in smoothies , dips , or even sipped directly from the bottle! After all, it is the Champagne of Dairy. It also makes an excellent replacement for sour cream in baking!
@lifewaykefir
For The Blueberry Muffins
- 1/4 cup unsalted butter, melted
- 1/4 cup oil
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cup Lifeway low fat plain unsweetened kefir
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups + 2 tablespoons all purpose flour
- 2 cups blueberries, fresh or frozen
For The Streusel
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2/3 cup all purpose flours
INSTRUCTIONS
- Toss the blueberries with the additional two Tablespoons of flour.
- Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.In a small mixing bowl, combine all the ingredients for the streusel, stir together until the mixture resembles wet sand.
- In a large mixing bowl combine the melted butter, oil and granulated sugar. Beat until just combined . Add the eggs in one at a time. Add the kefir and vanilla extract.
- Add 2 cups flour, baking powder, and salt. Mix until just combined. Fold the blueberries into the batter, mixing only until combined.
- Scoop batter into prepared muffin tins, filling about 3/4 of the way.
- Sprinkle the tops of each muffin with about 2 Tablespoons of the streusel mixture, pressing the streusel gently into the batter so it sticks.
- Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.
- Remove from oven and allow to cool completely.