Einkorn Blueberry Muffins
Your family is sure to love these simple, quick and healthy homemade blueberry muffins made with einkorn flour. They are refined sugar-free and naturally sweetened with honey and maple syrup. My kids devour these muffins as soon as they cool off enough to take a bite! I hope you find this recipe helps those quick mornings go a bit more smoothly and if you're in a real hurry in the morning these are great to make ahead the day or night before!
Ingredients
Batter
- 3 eggs farm fresh is best!
- 130g maple syrup organic
- 85g honey raw, local
- 125g milk raw
- 130g yogurt or sour cream
- 113g butter preferably melted
- 360g einkorn flour all-purpose
- 2 tsp baking powder aluminum free
- ½ tsp baking soda
- ½ tsp salt
Blueberry Mix-in
- 240g blueberries organic
- 1tsp einkorn flour (use if berries are frozen)
Instructions
Batter
- Preheat your oven to 325 ℉
- Line muffin tin with paper or grease
- In a standing mixer, mix 3 eggs 130g maple syrup, 85g honey, 125g milk and 130g yogurt until fully combined.Medium low speed for about 2 minutes then stop mixer.
- Add 113g butter (melted) and mix together. Medium low speed for about 1 minute then stop mixer.
- Pour in 360g einkorn flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Mix on med-low speed, about 2 minutes until evenly incorporated. Stop mixer and detach from stand.
Blueberry add-in
- (FROZEN) In a small bowl, mix frozen 240g blueberries with 1tsp einkorn flour. Make sure to evenly coat the blueberries.(FRESH) Add them into the bowl
- With a long, stiff spatula combine gently stir the blueberries into einkorn muffin batter.
Cooking Instructions
- Scoop muffin batter into prepared muffin tin. Filing muffin cups just under the brim.
- Place into the oven for 25-30 minutes. I place 2 trays in at a time if I have leftover batter.
- Once timer sounds, test with a toothpick, it should come out clean and let cool for 10 minutes.
- Serve warm and enjoy with butter!
Notes
- You can substitute the yogurt for sour cream.
- This recipe has only been tested with all purpose einkorn flour, if you substitute another flour the results may turn out differently.
- Prep times will vary if you are teaching or having little hands helping you make this recipe. My kids love helping making the batter and scooping into the muffin tins!
- My recipes are tried and tested in a humid climate around 1,500 feet in elevation. Depending on your elevation, you may have to alter my recipe slightly.
- 3 eggs
- ½ cup maple syrup
- ¼ cup honey
- ½ cup milk
- ½ cup yogurt or sour cream
- 1 stick butter
- 3 cups einkorn flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups blueberries
- 1 tsp einkorn flour (use if berries are frozen)
Tried this recipe?Let us know how it was!