Kefir baking
Blueberry Lemon Kefir Muffins
Blueberries leave juicy pockets in the tender crumb, while lemon zest spreads aroma without thinning the batter. Kefir keeps the surrounding muffin lightly tart. Kefir gives these muffins a tender crumb and a light tang. Mix only until the dry flour disappears so they stay soft rather than chewy.
Make it
Method
- Heat the oven to 190°C. Line a 12-cup muffin pan.
- Whisk the kefir, eggs, sugar, and oil. In another bowl, mix the flour, baking powder, baking soda, and salt.
- Fold the wet mixture and flavor ingredients into the dry ingredients just until no dry flour remains.
- Divide among the cups and bake for 20 to 22 minutes, until the tops spring back lightly. Cool for 10 minutes before lifting out.
Why these flavors work
Kefir acidity reacts with baking soda to help the batter rise. Oil keeps the crumb moist after the muffins cool.
Store it
Cool completely, then keep airtight for 2 days or refrigerate for up to 4 days. Freeze extras once cool.
A substitution that works
Unsweetened soy kefir can replace milk kefir in the same amount. Expect a slightly different flavor and crumb.
If the texture is wrong
Dense muffins usually mean the batter was mixed too long. A wet center needs a few more minutes in the oven, not more flour after mixing.