HEALTHY BLUEBERRY BLENDER MUFFINS

HEALTHY BLUEBERRY BLENDER MUFFINS

INGREDIENTS

– 1 cup rolled oats – 1 ripe medium (138g) banana – ¾ cup Lifeway whole fat plain Kefir – ½ cup (110g) unsweetened applesauce – 1 large egg – 1 teaspoon vanilla extract – 1 ½ teaspoons aluminum-free baking powder – 1 teaspoon lemon zest – ¾ cup (100g) fresh or frozen blueberries

PROCESS

2

Add all the ingredients, minus the blueberries, into your blender and process until smooth.

PREP

1

Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan by either lightly greasing it or using liners. Set aside.

COMBINE

3

Fold in half of the blueberries. I recommend using fresh if possible.

Make

Pour into a muffin pan. Top with remaining blueberries.

4

Bake

5

Bake for 25-30 minutes. Cool completely before taking out of pan.

If you're looking for a bread-y type of muffins, this is not it. These baby muffins are super light and moist.  If using frozen blueberries, add them into the batter straight from the freezer. Do NOT thaw! You can also toss them with a tablespoon or so of flour. Check for doneness by inserting a toothpick in the middle, making sure it comes out clean.

BAKING TIPS

Once done, don't attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. If you find that the muffins are too moist, put them in the fridge to help firm up.

BAKING TIPS

Store in an airtight container for 3-5 days in the fridge. Freeze for up to 3 months. I personally flash freeze all my baked goods.

HOW TO STORE

Swipe up for full recipe & delicious variations!