Bakery-Style Einkorn Blueberry Muffins (with Fresh Milled Flour)
Tender, fluffy, and easy to whip up in your kitchen, these bakery-style 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 muffin fresh from the bakery.
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These fresh milled einkorn blueberry muffins are made with both oil and butter to capture the moist crumb of an oil-based muffin as well as the rich flavor and texture of a butter-based muffin. It’s the best of both worlds.
Easy Einkorn Blueberry Muffins (with Fresh Milled Flour)
Ingredients
- 2 large eggs room temperature
- ¼ cup sour cream
- ¼ cup coconut oil melted
- ½ cup salted butter melted
- ¾ cup maple syrup
- ¾ cup buttermilk or sour milk room temperature
- 1 Tbs vanilla extract
- 1½ cups einkorn wheat berries
- 2½ tsp baking powder
- ¾ tsp salt
- 1⅔ cups fresh or frozen blueberries see note
- 2-3 tsp flour for coating berries
Optional
- 3 Tbs cane sugar for sprinkling on top
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with paper liners. Melt the butter and set aside.
- Mill the einkorn berries, and combine the freshly milled einkorn flour, 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, melted butter, and vanilla and combine.
- Add the fresh milled 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 (or fill to the top of the muffin tin), and sprinkle with cane sugar if desired. Bake the einkorn blueberry muffins at 425 for 7 minutes. Without opening the oven door, lower the heat to 350 and bake for an additional 10-12 minutes, or until an inserted toothpick comes out with only a few, small moist crumbs on it.
- 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.
Notes and Tips for Easy 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.
- Oil and butter – This recipe uses both oil and butter, as oil lends moisture to the batter and butter adds a richness of flavor and texture.
Tips for Getting a Domed Muffin Top
- 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!
- Fill the muffin tins full – Just slightly overfill each muffin cup so that the batter comes just above the top of the muffin tray.
- Allow the batter to rest – Resting the batter allows the gluten to begin to form and helps give structure for a domed muffin top.
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. Melt the butter and set aside.
- Mill the einkorn berries, and combine the freshly milled einkorn flour, 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, melted butter, and vanilla and combine.
- Add the fresh milled 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.
4. Scoop a heaped 1/4 cup of batter into each prepared muffin cup (or fill to the top of the muffin tin), and sprinkle with cane sugar if desired. Bake the einkorn blueberry muffins at 425 for 7 minutes. Without opening the oven door, lower the heat to 350 and bake for an additional 10-12 minutes, or until an inserted toothpick comes out with only a few, small moist crumbs on it.
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!).
Save Fresh Milled Einkorn Blueberry Muffins for Later
Hi Haley!
I have been following your other blueberry muffin recipe (the one without butter and regular milk). Is that one still available somewhere? I’ve made it a few times but can’t quite remember the ratios so I came back and see it has changed. If I don’t want to use butter may I just use more coconut oil or other liquids instead? Thanks, love all your recipes!
Hi Danielle! I’m so glad you like it! I actually edited this post and changed it to be the butter based recipe as I liked it better, but I’m happy to share the old recipe with you.
2 eggs
1/2 cup melted coconut oil
3/4 cup maple syrup
1 1/4 tsp vanilla
1/4 cup sour cream
3/4 cup milk
1 1/2 cup einkorn wheat berries
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
1 1/2 cups blueberries, tossed in a few teaspoons of flour
Bake at 425 for 5 minutes, and then 350 for 12-15 minutes.
That’s what I have in my old notes from the previous recipe. I hope that helps!
That is so helpful, thanks for sharing with me Haley!