Instructions

1. •Preheat your oven to 425 degrees
2. Line 12 cup muffin pan (or spray with nonstick spray)
3. In a large bowl add the flour, cane sugar, 1/4 cup brown sugar, and baking powder
4. Adding a little bit at a time, add the eggs, Kefir probiotic, olive oil, and vanilla only until combined (don’t overmix)
5. If batter seems dry, add more Kefir one tablespoon at a time
6. Fold in 3/4 of the dry pint, leaving some to place on top of muffins
7. In another bowl, place the 1/4 c brown sugar.
8. With your fingers add cubed cold butter, and combine
9. In a greased muffin pan, place batter to the top.
10. Sprinkle leftover blueberries on top of the muffins, and then top with brown sugar crumble mixture.
11. Place in oven at 425 for five minutes, and then lower to 375 for an additional 15-20 minutes until toothpick comes out clean.
12. Allow to cool before serving
13. Topping Directions
14. •Put sugar, light brown sugar, flour, and cinnamon in a bowl and mix
15. •Use your fingers to work the butter into the dry mixture. Keep working until most of the dry is worked into the butter
16. •Add to the muffins, then baked for 20 to 25 minutes until toothpick comes out clean