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.
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.