Tender, fluffy, and easy to whip up in your kitchen, these simple einkorn blueberry muffins are a crowd favorite. Made with whole wheat, fresh milled einkorn flour and sweetened with maple syrup, these blueberry muffins are nutritious, yet still boast that moist, fluffy crumb and fresh blueberry flavor you’d expect from a bakery-style muffin.

einkorn blueberry muffins on a cooling rack with blueberries

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Easy Einkorn Blueberry Muffins (with Fresh Milled Flour)

Tender, fluffy, and easy to whip up in your kitchen, these easy einkorn blueberry muffins are a crowd favorite.

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Prep Time 15

Bake Time 16

Course Breakfast, Brunch, Snack

Cuisine American

Servings 15 – 18

Ingredients

2 large eggs room temperature
¼ cup sour cream
½ cup coconut oil melted
¾ cup maple syrup
¾ cup whole milk room temperature
1¼ tsp vanilla
1½ cups einkorn wheat berries
1¼ tsp baking powder
1¼ tsp baking soda
1 tsp salt
1½ cups fresh or frozen blueberries see note
2-3 tsp flour for coating berries

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
Mill the einkorn berries, and combine the freshly milled einkorn flour, baking soda, baking powder, and salt in a small mixing bowl. Set aside. In a medium bowl, combine the eggs and sour cream and mix until there are no lumps. Add the melted coconut oil, milk, maple syrup, and vanilla and combine.
Add the einkorn flour mixture to the wet ingredients and stir until just mixed. Avoid overmixing. Toss the blueberries in a few teaspoons of flour, and then fold the floured berries into the batter. Allow the batter to rest for 5 minutes.
Scoop a heaped 1/4 cup of batter into each prepared muffin cup, and then bake the einkorn blueberry muffins at 425 for 5 minutes. Without opening the oven door, lower the heat to 350 and bake for an additional 10-13 minutes, or until an inserted toothpick comes out clean.
Remove from the oven and allow the blueberry muffins to cool for 5 minutes. Then transfer to a wire rack and allow finish cooling (or enjoy warm with butter, like me!).

Notes

Temperature change – Starting the baking process at 425 degrees Fahrenheit gives the muffins a lovely oven spring. Finishing them at 350, however, ensures they’ll be done throughout the muffin, without getting too done on top. If you want that lovely muffin shape, this is the way to achieve it!
Use room temperature ingredients – This helps things combine without too much mixing, and allows for more even baking. Warm eggs under hot water if you need to quickly bring them to room temperature.
Fresh vs frozen blueberries – While fresh berries are my favorite, you can use frozen berries in a pinch. Don’t thaw them; simply toss them in flour and fold them into the batter.

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Notes and Tips for Easy Blueberry Muffins

ingredients for easy einkorn blueberry muffins

Temperature change – Please don’t skip changing the temperature during baking! Starting the baking process at 425 degrees Fahrenheit gives the muffins a lovely oven spring. Finishing them at 350, however, ensures they’ll be done throughout the muffin, without getting too done on top. If you want that lovely muffin shape, this is the way to achieve it!
Use room temperature ingredients – Use room temperature ingredients, as this helps things combine without too much mixing, and allows for more even baking. Warm eggs under hot water if you need to quickly bring them to room temperature.
Fresh vs frozen blueberries – While fresh berries are my favorite, you can use frozen berries in a pinch. Don’t thaw them; simply toss them in flour and fold them into the batter.

Storage Instructions for Einkorn Blueberry Muffins with Fresh Milled Flour

To store these fresh milled einkorn banana muffins, keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

To freeze the einkorn banana muffins, keep in an airtight container in the freezer for up to three months. Thaw by allowing them to sit at room temperature until soft.

Step-by-Step Instructions

Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
Mill the einkorn berries, and combine the freshly milled einkorn flour, baking soda, baking powder, and salt in a small mixing bowl. Set aside. In a medium bowl, combine the eggs and sour cream and mix until there are no lumps. Add the melted coconut oil, milk, maple syrup, and vanilla and combine.
Add the einkorn flour mixture to the wet ingredients and stir until just mixed. Avoid overmixing. Toss the blueberries in a few teaspoons of flour, and then fold the floured berries into the batter. Allow the batter to rest for 5 minutes.

einkorn blueberry muffin batter in a mixing bowl

4. Scoop a heaped 1/4 cup of batter into each prepared muffin cup, and then bake the einkorn blueberry muffins at 425 for 5 minutes. Without opening the oven door, lower the heat to 350 and bake for an additional 10-13 minutes, or until an inserted toothpick comes out clean.

5. Remove from the oven and allow the blueberry muffins to cool for 5 minutes. Then transfer to a wire rack and allow finish cooling (or enjoy warm with butter, like me!).