Kefir Blueberry Muffins
This recipe is adapted from a recipe I found on a blog called Cooks Aid. I wanted to bake using Kefir because it is very healthy and we are a dairy free house. I altered the recipe to make it wheat free too.
I found tiny muffins tins at Walmart and made 24 mini muffins and 9 large muffins. The mini muffins are for my daughter and the large ones are for my husband. They both loved them!
Makes 12 good-sized muffins1 1/2 cups + 1/4 cup white spelt flour
3/4 cup sucanut
1/2 cup quinoa flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups low-fat kefir (buttermilk or plain yogurt would also work)
1 cup unsweetened applesauce
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries1. Preheat the oven to 400 degrees F.
2. In a large bowl, mix together 1 1/2 cups spelt flour, sucanut, quinoa, baking powder, baking soda, salt, and cinnamon. Make a well in the middle.
3. In a medium bowl, whisk together the kefir, applesauce, egg, oil, and vanilla extract.
4. Toss the blueberries in 1/4 cup of flour.
5. Spray a 12-muffin muffin pan with cooking spray.
6. Add the kefir mixture to the flour mixture and stir until just combined. Gently fold in the blueberries.
7. Use a tablespoon and portion the mixture into the mini muffin cups. Bake for 10-12 minutes, until lightly browned and a toothpick inserted into the center of the muffins comes out clean.
8. Use a tablespoon and portion the mixture into the regular muffins cups. Bake for 15-20 minutes, until lightly browned and a toothpick inserted into the center of the muffins comes out clean.
9. Place the muffin pan on a wire rack and cool for 5 minutes before removing. Enjoy!
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