Every time I prepare to bake Blueberry Einkorn Muffins, I’m transported back to my grandmother’s cozy kitchen, where the sweet aroma of fresh muffins fills the air. This delicious, easy recipe highlights the robust flavor and nutritional benefits of Einkorn flour paired with the tartness of fresh blueberries.
This recipe is for anyone looking to bake delicious Einkorn muffins and is a nod to simpler, more authentic baking practices. Perfect for a no-fuss breakfast or a satisfying snack!
In This Post
Blueberry Einkorn Muffins: Choosing the Right Ingredients
When setting out to bake the perfect Blueberry Einkorn Muffins, the quality of each ingredient is key to ensuring your muffins come out delicious and moist. Start with high-quality, all-purpose Einkorn flour.
Einkorn is an ancient grain that’s nutritious and offers a naturally rich, nutty flavor. It’s crucial to use fresh flour to avoid bitterness, and organic options are preferred for their purity and freshness—check the milling date to ensure it’s recent. You can learn more about Einkorn Flour in our companion post.
Blueberries: You can use fresh, frozen, or dehydrated blueberries in this recipe. Fresh blueberries should be firm and plump, with a silvery sheen, avoiding any that are mushy. Frozen blueberries work well without thawing to prevent excess moisture.
For dehydrated blueberries, rehydrate them in warm water for 15-20 minutes until plump, then drain and pat dry before adding to ensure even distribution and flavor.
Butter: Use room-temperature, grass-fed salted butter to enhance the richness of your muffins, complementing Einkorn flour’s wholesome flavor. Feel free to use your favorite butter, but make sure it’s room temperature.
Eggs: Pasture-raised, farm-fresh eggs enhance the muffins’ color and flavor thanks to their deep-colored yolks, which come from a varied diet. Be sure the eggs are at room temperature for smoother incorporation into the batter. If you don’t have these available, use your favorite eggs.
Milk: Whether using raw milk from grass-fed cows or a non-dairy alternative like almond or oat milk, ensure it is fresh and cold. This choice impacts the moisture and texture of your muffins. Be sure to use whole dairy milk. You can learn about A2A2 milk in our companion article.
By carefully selecting each ingredient, you ensure your Blueberry Einkorn Muffins are delicious and embody a taste of tradition with a healthier twist.
Blueberry Einkorn Muffins Recipe
Ingredients
- 2 3/4 cups (330gms) all-purpose Einkorn flour (or your favorite all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt (1 tsp if you use unsalted butter)
- 1/2 cup salted butter, room temperature
- 3/4 cup granulated sugar (or panela sugar for a richer flavor)
- 2 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup whole milk
- 1 1/2 cups blueberries (fresh, frozen without thawing, or rehydrated dehydrated blueberries)
- Optional: 1 teaspoon lemon zest for added flavor
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Grease a 12-cup muffin tin (I love this one because it’s stainless steel), or line it with paper liners.
- In a medium bowl, sift together the Einkorn flour, baking powder, and salt. If you don’t have a sifter, add them to the bowl and whisk them together. Set aside.
- In a large bowl, use an electric mixer to cream the room-temperature butter and sugar until light and fluffy, about 3-4 minutes.
- This is the only step you will use a mixer for!
- Add the eggs one at a time, beating well with a wooden spoon after each addition. You can also use your favorite hand mixer tool—this is my favorite.
- Stir in the vanilla extract, milk, and lemon zest (if using).
- Gradually add the flour mixture to the wet ingredients. Stir just until the ingredients are combined; be careful not to overmix.
- Overmixing is the number one cause of Einkorn recipes collapsing when baking.
- Gently fold the blueberries into the batter. Coating frozen or dehydrated berries with a little flour before folding them in will prevent sinking.
- Spoon the batter into the prepared muffin cups, dividing it equally between them. Each cup should be about three-quarters full.
- Bake in the preheated oven for 20-25.
- Begin checking your muffins at 20 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached, signaling they’re done.
- For even baking, place your muffin tray in the center of the oven. If your oven has hot spots, rotate the tray halfway through baking to ensure all muffins bake evenly and develop a uniformly golden color.
- Each oven varies, and intuition becomes your best guide as you bake Einkorn Blueberry Muffins.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. We never wait for them to cool completely before enjoying them!
- Enjoy your Einkorn Blueberry Muffins warm or at room temperature. They pair beautifully with a cup of coffee or your favorite tea.
Creating and Using a Streusel Topping for Einkorn Muffins
A streusel topping can transform your ordinary Einkorn muffins into a special treat with its buttery, sugary crunch. Here’s a simple recipe and some tips on how to incorporate it into your muffins:
Ingredients for Streusel Topping:
- 1/3 cup of all-purpose einkorn flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon (The best ever cinnamon!)
- 1/4 cup unsalted butter, cold and cubed
Instructions
- In a small bowl, combine the einkorn flour, granulated sugar, brown sugar, and ground cinnamon. These dry ingredients will form the base of your streusel, providing flavor and structure.
- Add the cold, cubed butter to the bowl with your dry ingredients. Cut the butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs. It’s important that the butter is cold to achieve that crumbly texture typical of a good streusel.
- Once your muffin batter is prepared and in the muffin tins, generously sprinkle the streusel topping over each unbaked muffin. Aim for a good coating on each muffin, creating a lovely textured lid as they bake.
- Bake the muffins according to your recipe’s directions. The streusel topping will become lightly golden and crisp, forming a delicious contrast to the moist, tender muffins.
Delicious, Easy Blueberry Einkorn Muffins Recipe
Ingredients
- 2 ¾ cups 330gms all-purpose Einkorn flour (or your favorite all-purpose flour)
- 1 tablespoon baking powder
- ½ teaspoon salt 1 tsp if you use unsalted butter
- ½ cup salted butter room temperature
- ¾ cup granulated sugar or panela sugar for a richer flavor
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup whole milk
- 1 ½ cups blueberries fresh, frozen without thawing, or rehydrated dehydrated blueberries
- Optional: 1 teaspoon lemon zest for added flavor
Optional Struesel Topping
- â…“ cup of all-purpose Einkorn flour
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon ground cinnamon (Best Ever Cinnamon!)
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Grease a 12-cup muffin tin(I love this one because it's stainless steel), or line it with paper liners.
- In a medium bowl, sift together the Einkorn flour, baking powder, and salt. If you don’t have a sifter, add them to the bowl and whisk them together. Set aside.
- In a large bowl, use an electric mixer to cream the room-temperature butter and sugar until light and fluffy, about 3-4 minutes.This is the only step you will use a mixer for!
- Add the eggs one at a time, beating well with a wooden spoon after each addition. You can also use your favorite hand mixer tool—this is my favorite.
- Stir in the vanilla extract, milk, and lemon zest (if using).
- Gradually add the flour mixture to the wet ingredients. Stir just until the ingredients are combined; be careful not to overmix.Overmixing is the number one cause of Einkorn recipes collapsing when baking.
- Gently fold the blueberries into the batter. Coating frozen or dehydrated berries with a little flour before folding them in will prevent sinking.
- Spoon the batter into the prepared muffin cups, dividing it equally between them. Each cup should be about three-quarters full.
- Bake in the preheated oven for 20-25.
- Begin checking your muffins at 20 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached, signaling they’re done.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. We never wait for them to cool completely before enjoying them!
Instructions for Strusel Topping
- In a small bowl, combine the einkorn flour, granulated sugar, brown sugar, and ground cinnamon. These dry ingredients will form the base of your streusel, providing flavor and structure.
- Add the cold, cubed butter to the bowl with your dry ingredients. Cut the butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs. It’s important that the butter is cold to achieve that crumbly texture typical of a good streusel.
- Once your muffin batter is prepared and in the muffin tins, generously sprinkle the streusel topping over each unbaked muffin. Aim for a good coating on each muffin, creating a lovely textured lid as they bake.
- Bake the muffins according to your recipe’s directions. The streusel topping will become lightly golden and crisp, forming a delicious contrast to the moist, tender muffins.
Notes
- You can freeze the muffins in gallon-sized freezer bags for up to six months. I let them cool and then individually wrap them in parchment paper before freezing.
- To reheat from frozen, place them in a cold oven, set the temperature to 350°F, and heat for 20-25 minutes until the center is warm. Alternatively, thaw them overnight at room temperature.
Nutrition
Customizing Your Einkorn Muffins with Add-Ins
One of the great joys of baking is making a recipe your own by adding personal touches. Consider incorporating nuts or changing the flavor profile with spices like cinnamon for a delightful twist on the traditional Einkorn Blueberry Muffin recipe.
Adding Nuts: For a crunchy texture and nutty flavor, you can fold in about a half cup of your favorite chopped nuts—such as walnuts, pecans, or almonds. Add the nuts at the same time you would add the blueberries, ensuring they are evenly distributed throughout the batter.
Switching to Cinnamon: If you’re in the mood for something different from Blueberry Einkorn muffins or want to try a new flavor, cinnamon is a fantastic choice. You can remove the blueberries from the recipe or leave them in. Add 2-3 teaspoons of ground cinnamon to the dry ingredients.
You can also add a cinnamon sugar swirl for extra flavor. Combine a quarter cup of sugar with one tablespoon of ground cinnamon, and gently fold this mixture into the batter before scooping it into the muffin cups. This will create beautiful cinnamon swirls throughout each muffin.
FAQs: Blueberry Einkorn Muffins
Why use Einkorn flour for baking muffins?
Einkorn flour is ancient and nutritious, giving baked goods a unique texture. It’s a great choice if you’re looking for a more digestible and less processed wheat flour. Get our best tips for baking with Einkorn Flour in the companion post.
Can I use other berries or fruits in this recipe?
Absolutely! While blueberries are a classic choice, feel free to mix them up with raspberries, blackberries, or even chopped apples. Just remember to coat them in flour first to prevent sinking.
Why are my Einkorn muffins too dry?
There are several reasons this could be happening. You may want to download our Einkorn Conversion Chart to help you successfully bake with Einkorn.
Overbaking: Cooking muffins too long or too high a temperature can dry them out. Check your oven temperature with an oven thermometer to ensure it’s accurate, and start checking the muffins for doneness a few minutes before the recipe’s stated baking time.
Too Much Flour: Adding too much flour to the batter can absorb excess moisture, leading to dry muffins. Be sure to measure your flour accurately, preferably using a kitchen scale or the spoon-and-level method.
Insufficient Fat or Liquid: You must use whole milk and real butter in muffins for proper moisture. The muffins might turn out dry if you make substitutions without adjusting other ingredients.
How long do Blueberry Einkorn Muffins keep?
These muffins taste best when fresh, but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat them when ready to enjoy.
Can I freeze Einkorn blueberry muffins?
You can freeze the muffins in gallon-sized freezer bags for up to six months. I let them cool and then individually wrap them in parchment paper before freezing.
To reheat from frozen, place them in a cold oven, set the temperature to 350°F, and heat for 20-25 minutes until the center is warm. Alternatively, thaw them overnight at room temperature.
Why is my batter too wet or sticky?
If your batter is too wet, you probably did not measure your flour correctly. Spoon the flour into your measuring cup and level it off without packing it. Also, remember not to thaw your frozen berries if using them.
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Wrap Up
Baking the best Einkorn Muffins begins with the quality of each ingredient. Use high-quality Einkorn flour for its unique taste and nutritional benefits, and choose from fresh, frozen, or dehydrated blueberries to suit your preference. Fresh, farm-raised eggs enhance the muffins’ deeper flavor and richer color.
Mix the batter just enough to combine ingredients to avoid dry, crumbly, or collapsed muffins. You add the flour last because overmixing Einkorn recipes is the number one cause of failure.
For those busy mornings or unexpected guests, these Einkorn blueberry muffins can be frozen for up to six months, making them a convenient option that reheats beautifully in the oven. With these tips and tricks, your muffins will be a treat to eat and a healthier option that brings a taste of tradition and craftsmanship to your kitchen table. Happy Baking!
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