Blueberry Muffins

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Calling all muffin lovers! These easy and delicious Blueberry Muffins are about to become your new favorite breakfast or snack. They’re bursting with fresh blueberries in every bite and have a secret ingredient that makes them extra moist and fluffy (hint: it’s not magic, but it might taste like it!). These muffins are perfect for a quick grab-and-go breakfast, a sweet afternoon treat, or even a delightful dessert. They’re easy enough to whip up on a busy school morning, impressive enough to bring to a potluck, and sure to disappear fast at any bake sale! So ditch the store-bought muffins and try this recipe – you won’t regret it!

Why You’ll Love Blueberry Muffins

  • Easy-peasy! This recipe comes together in just 15 minutes, making it perfect for busy mornings or last-minute cravings.
  • Bursting with blueberries! Fresh blueberries in every bite add a delightful pop of flavor and juicy goodness.
  • Secret ingredient for success! Lifeway Blueberry Kefir adds a touch of tang and incredible moisture, making these muffins the fluffiest you’ve ever had.
  • Sweet and satisfying! The perfect amount of sugar makes these muffins a delightful treat without being overly sweet.
  • Perfect for any occasion! Enjoy them for breakfast, a snack, dessert, or anytime you need a delicious pick-me-up.

Ingredients Needed To Make Blueberry Muffins

  • 1.1 GF Flour or All Purpose Flour
  • Kosher salt
  • Baking powder
  • Sugar
  • Lemon zest
  • Eggs
  • Melted butter
  • Lifeway Blueberry Kefir
  • Vanilla extract
  • Fresh blueberries

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular butter?

Feel free to make this recipe your own. I use dairy-free butter, but feel welcome to choose your preferred butter option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the butter of your choice for the recipe.

Do I have to use Lifeway Blueberry Kefir?

Nope! You can use regular milk or buttermilk instead. The kefir adds a slight tang and extra moisture, but the muffins will still be delicious with regular milk.

How To Make Blueberry Muffins

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Grease your muffin tin with non-stick baking spray. This will prevent your muffins from sticking and make cleanup a breeze.
  3. In a large mixing bowl, combine the sugar and lemon zest. Get in there with your fingers and mix it well to release all those lovely lemon oils. This will add a bright and fresh flavor to your muffins.
  4. Whisk in the eggs, melted butter, blueberry kefir, and vanilla extract. Whisk it all together until well combined.
  5. In a separate bowl, whisk together the dry ingredients: the gluten-free flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.Don’t overmix! A few lumps are okay.
  7. Gently fold in the fresh blueberries. Folding them in instead of stirring will help prevent them from bursting and turning your batter blue.
  8. Divide the batter evenly among your greased muffin tins. Fill those cups almost all the way to the top!
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This lets you know your muffins are perfectly baked through.

Variations & Substitutions

  • Berry Bonanza: Swap some blueberries for raspberries, blackberries, or a mix of your favorites!
  • Nutty Delights: Add chopped walnuts, pecans, or almonds for a fun crunch.
  • Chocolate Craving? Fold in dark chocolate chips or chunks for a decadent twist.
  • Citrus Zing: For a refreshing twist, incorporate the zest of a lemon or orange.
  • Spice It Up: A pinch of cinnamon or nutmeg adds a warm touch.

Commonly Asked Questions

My muffins aren’t baking through in the center. What should I do?

There are a couple of things you can try. First, make sure your oven temperature is accurate. An oven thermometer can be a helpful tool. Second, try adding a few extra minutes to the baking time. Every oven bakes a little differently, so keep an eye on your muffins and take them out when a toothpick comes out clean.

How do I store leftover muffins?

These muffins store well at room temperature in an airtight container for up to 2 days. You can also store them in the freezer for longer-term storage. Simply thaw them at room temperature before enjoying.

Can I reheat these muffins?

Absolutely! Here are a couple of ways to reheat your leftover Blueberry Muffins:

  • Oven: Preheat your oven to 350 degrees Fahrenheit. Wrap the muffins loosely in aluminum foil and place them on a baking sheet. Heat for 5-10 minutes, or until warmed through. This method is great if you want to reheat a larger batch of muffins.
  • Microwave: While not the ideal method (the muffins might get a little soggy), you can reheat individual muffins in the microwave. Place a muffin on a microwave-safe plate and heat on high for 15-20 seconds, or until warmed through. Be careful not to overheat, or your muffin could become dry and tough.

Blueberry Muffins

Blueberry Muffins. What’s your favorite muffin? Blueberry is hands down my fave! My secret ingredient is @lifewaykefir Blueberry Kefir. Up to 99% lactose-free, using Lifeway Kefir in the batter light and fluffy. The flavor is incredible, and it adds everything needed to make the perfect blueberry muffins!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blueberry Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 206kcal



  • 2 cups 1.1 GF flour
  • ½ tsp kosher salt
  • 1 tbsp baking powder
  • ¾ cup sugar
  • 1 tsp lemon zest
  • 2 eggs
  • ½ cup of butter melted
  • ¾ Lifeway Blueberry Kefir
  • 2 tsp vanilla extract
  • 1 ½ cups fresh blueberries


  • Preheat the oven to 400 degrees.
  • Spray a muffin tin with non-stick baking spray.
  • In a mixing bowl add the sugar and lemon zest.
  • With your fingers, mix well.
  • Mix in the eggs, melted butter, blueberry kefir and vanilla extract.
  • Add the dry ingredients and once half mixed add the blueberries and mix until just incorporated.
  • Divide the batter into the muffin tin.
  • Bake for 18-20 minutes or until a toothpick comes out clean.


Serving: 1g | Calories: 206kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 275mg | Potassium: 28mg | Fiber: 3g | Sugar: 15g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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