• 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.