How to make Einkorn Blueberry Muffins

As the aroma from these warm and delicious einkorn blueberry muffins fills your home, it is sure to stop your family in their tracks. Don’t be surprised when you bring them out of the oven if you’re suddenly surrounded by hungry tummies anxiously waiting for them to cool off! Being refined sugar-free, and naturally sweetened, makes them more appealing when nourishing your family for breakfast!

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For more einkorn breakfast inspiration check out these recipes for: einkorn bagels, einkorn pumpkin pancakes, einkorn blueberry scones, einkorn pumpkin coffee cake, einkorn pancakes, einkorn waffles, and einkorn biscuits!

When I was a little girl, admittedly, I loved the boxed version of blueberry muffin mix.

I didn’t know how much better it could be making them from scratch! My ignorance was bliss back then and the memory of those warm blueberry muffins sat with me into adulthood.

When I began making food for my family, I learned the value of quality ingredients and how simple it was to make food from scratch.

Oh, and the taste, it far exceeds anything from a box!

I hope you and your kids enjoy making memories over these einkorn blueberry muffins with this simple, yet tasty recipe!

If you’d like to know more about why our family uses einkorn be sure to read my in depth article about it!

How to make Einkorn Blueberry Muffins

Tools I used

• Muffin tins
• Parchment paper cups
• Kitchen-Aid Mixer (you can usually get these on sale at Costco); or a mixing bowl
• Measuring spoons – these are my favorite because they fit inside all spice containers.
• Kitchen scale

When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.

This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.

Directions for making einkorn blueberry muffins

First, you’ll need to pre-heat your oven to 325 degrees.

Line your muffin tins with paper, or grease them with butter.

In a standing mixer you will add your wet ingredients: eggs, maple syrup, honey, milk, and yogurt (or F cream).

You will want to mix these ingredients until they are combined. However, the maple syrup and honey may sink to the bottom, and that’s ok. This takes about 2 minutes on medium speed on your mixer.

Next, you will add butter directly into the mixer. For the best results, melt the butter. However, when I am in a pinch, I use butter that is very softened, at room temperature. We don’t own a microwave, so melting the butter for me takes a little longer on the stovetop or convection oven. If you are a rule breaker like me, make sure the butter is mixed in well and no large chunks are in the batter.

Finally, you will add the einkorn flour, baking powder, baking soda, and salt. The best part of this recipe is that it is a one bowl mess. Add the dry ingredients directly to the wet. I find this order to be the best: pour the flour directly into the mixing bowl, then sprinkle the baking powder, baking soda, and salt over the flour. Turn the mixer to a medium to medium low speed and let all the ingredients combine.

You will have a thick batter at this point. Stop the mixer and grab a long stiff spatula for the next part.

Tip when working with einkorn flour: the more it is handled the stickier it becomes. Knowing this it is important because overmixing will create a batter that is more difficult to work with.

Next you will get the frozen blueberries ready. If they are fresh, you can skip this step. Frozen blueberries will turn your batter purple if not coated with flour.

Simply place your frozen blueberries in a small bowl. Then sprinkle 1 tsp of einkorn flour over them and mix it around with a fork. Try not to break the skins of the berries. If you don’t care about how they look then you can also skip this step.

This is an area that I care! I really like my food to look mouthwatering and aesthetically pleasing! Coating them with the flour helps prevent your muffin batter from turning purple. We use frozen blueberries all the time in recipes because fresh berries of any kind don’t stand a chance to last more than 24 hours in my home!

My kids love fresh fruit and since this is a go-to breakfast recipe in our home, I have to keep the frozen version on hand! We also put frozen blueberries in our oatmeal. It adds great flavor and cools it off quickly so the kids can eat it sooner.

Gently mix the blueberries into the batter with a spatula.

Fill your muffin tin with the batter to the brim and place it in your pre-heated oven for 30 minutes.

Once that timer goes off, check for doneness with a toothpick. Press it down the middle of the einkorn blueberry muffin, and if it comes back clean they are done. Let them cool for 10 minutes before serving- if you can wait!

The Best Part!

We like to eat our einkorn blueberry muffins right away with butter!

If left to their own desires, my kids would eat 7 each and end up with a tummy ache!

Because it is so loved, I always double this recipe so that we can have it the next morning. It is a nice filling breakfast and easy to make ahead for a quick grab and go morning.

If you have leftovers or make extra for another day you can keep them on the countertop for 3 days. We store ours in a Ziplock bag or glass container.

Make sure they are all the way cool and throw a paper towel in with them (or leave the bag open a little) so that they don’t get tacky on the tops.

Tell me in the comments below if you will make these delicious einkorn blueberry muffins.

Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God. 

Mathew 4:4

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Looking for more delicious einkorn flour recipes? Check out the images below!

Would you like more information on what einkorn is and its health benefits, check out post: Should Einkorn be in Your Kitchen?