Blueberry kefir muffins
Prep time: 30 minsTotal time: 
Blueberry kefir muffins
These fluffy muffins are balanced by the subtle tang of kefir, a fermented milk drink
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 200g frozen blueberries
- 225g plain flour, plus 2 tsp
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 110g unsalted butter, softened
- 80g light brown soft sugar
- 80g golden granulated sugar, plus 2 tsp to sprinkle
- 2 medium eggs
- 180g kefir milk drink
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Line a 12-hole muffin tin with paper or silicone cases. In a bowl, toss the frozen blueberries with 2 teaspoons of flour and return to the freezer.
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Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the salt and mix to combine, then set aside. In a separate bowl, beat the butter and both sugars with an electric mixer (either a stand mixer fitted with the paddle attachment or a handheld mixer) for a few minutes until smooth and creamy. Beat in the eggs, one at a time. On a low speed, beat in about half of the flour mixture, followed by about half the kefir. Repeat with the remaining flour mixture and kefir until just combined and the batter is thick and creamy. Lastly, gently fold in about two-thirds of the frozen blueberries by hand.
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Divide the batter among the muffin cases, until about three-quarters full, then dot the remaining frozen blueberries on top (discard any flour left in the bowl). Sprinkle 2 teaspoons of granulated sugar over the tops. Bake for 5 minutes, then reduce the oven temperature to 180°C, fan 160°C, gas 4 (keep the door closed) and bake for a further 20 minutes until risen and golden. Transfer to a wire rack to cool. Enjoy warm or at room temperature – they’ll keep for 3-4 days in an airtight container, or can be frozen.
