Kefir Buttermilk Herb Muffins

Dairy milk and a young girl used to be close friends. Really close friends. They spent so much time with each other and were practically inseparable. Each morning and every meal, there was milk. They hung out at the lunch table, after school, and had late night baking engagements. Together they made the most perfect muffins. As she got older, milk stayed the same. The girl matured, milk did not.

Kefir Buttermilk Herb Muffins

Consequently, the relationship between the girl and milk changed for the worse. She decided to cut back on milk and limit their time together. First twice a day, then down to once a day. Then only to a few times a week. It wasn’t just enough. She realized that with each passing day, she could not tolerate milk any longer. She outgrew milk, and thus had to end her relationship with dairy milk.

Milk’s brothers, cream and butter, were still fine with her. And she associated with them every once in a while and enjoyed their company. But once milk was in the picture, she left.

She formed a relationship with almond milk and coconut milk. They’re great and each have their own benefits, but lacked what milk had. Truthfully, she didn’t want her relationship with milk to end. She missed milk. She especially missed how milk made baked goods perfect.

During an early morning errand, something caught her eye. Lactose-Free Kefir. It was MILK! But without lactose and buffed up with probiotics. Milk matured. She cautiously approached this new milk though remained optimistic. The intrigue and attraction was very strong, and she could not resist her curiosity. She brought it home, ripped off the cap and tasted. It was significantly less sweet and a little tart, yet in a good way. To her joy, the intolerance she experienced in the past never came back and she instantly rekindled her love for the new milk, Kefir.

I guess you can say her relationship with milk went sour. :)

True story!

Kefir Buttermilk Herb Muffins

OK, seriously. I really do miss baking with dairy milk. It’s the protein that I miss and does awesome things in baking. Almond milk and coconut milk don’t have nearly the same amount of protein as dairy milk, so eggs must be used to compensate. And you know eggs can be loud.

I’ve introduced kefir into my diet and it’s wonderful. Yes, dairy is not technically Paleo. Oh boo that kefir didn’t crowned Miss Paleo but I think it’s great stuff if tolerated well. (See this article from Chris Kresser “Kefir: The Not-Quite Paleo Superfood.“)

Kefir Buttermilk Herb Muffins

I said it’s amazing in muffins and cakes, and want to reiterate again and again! These muffins are fluffy and have a slight tang. The texture is just perfect. Not too wet or dry or hard or squishy. It’s just perfect. And I had such a joy making the batter. It was so poofy, like a little cream cloud!

All right, I kinda dropped the dairy bomb on this one muffin using butter and kefir. BUT, it is still essentially lactose free. And you can’t beat the taste and texture of muffins baked with kefir!

The combination of kefir and coconut flour seem to give a slight “cheese” like flavor. And it’s just perfect with the herbs. Seriously, it’s worth it. Hmm… I bet it will make a great stuffing!

Kefir Buttermilk Herb Muffins 074EC_550x

Kefir Buttermilk Herb Biscuits
Prep time
Cook time
Total time
Kefir Buttermilk Herb Biscuits
Recipe type: Muffin
Cuisine: Thanksgiving
Serves: 12
  • ¾ cup of Coconut Flour (120g)
  • ¾ cup of Tapioca Flour (90g)
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Baking Soda
  • ¾ cup of Butter, softened
  • 2 Tablespoons of Raw Honey
  • 4 Eggs
  • ¾ cup of Kefir
  • 1 teaspoon of Fresh Thyme Leaves
  • 1 teaspoon of chopped Fresh Sage Leaves
  • 1 teaspoon of Parsley
  1. Preheat oven to 350F and line a muffin tin with cupcake liners.
  2. Sift together the coconut flour, tapioca flour, salt, baking powder, and baking soda.
  3. Whip the butter and honey together on high speed for a few minutes in a mixing bowl.
  4. Add the eggs one at a time, whip until combined before adding the next egg.
  5. Add about a third of the dry ingredients to mixture and whip until combined.
  6. Add about a third kefir and whip.
  7. Repeat the previous two steps until the dry ingredients and wet are combined.
  8. Add the herbs and whip for 30 seconds.
  9. Portion a scant ¼ cup of batter into the cupcake liners
  10. Bake at 350F for 25-28 minutes.
  11. Let cool before diving in.

Sharon’s Notes

  • This recipe is a “dairified” version of my Paleo Skillet Cornbread. You may use that recipe instead for a dairy free version and simply add the herbs.


  1. Elizabeth says

    These are wonderful muffins. I used goat kefir and they were fantastic. These MUST be served warm though. When they’re cold the texture changes dramatically and they become quite dry. Warm them 20 seconds in the microwave perfect again. Everyone at dinner loved them.

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