Blueberry muffins are such a classic that they need no introduction. They are loved by everybody, versatile – perfect for breakfast, lunch or even dessert, and such a breeze to make. My version uses einkorn flour, which a lot of folks believe to be the healthiest variety of gluten containing grains – original wheat that has never been hybridized. It’s easily digestible, high in protein and vitamin B, and has less starch than most other grains. With all the wonderful health promoting qualities of einkorn, there is a trade-off: einkorn flour is heavier because of higher protein and less elastic because of lower gluten content. To account for those qualities, I use more flour and more baking powder than would be needed with other types of flour. So if you want to use regular wheat flour with this recipe, you would need to reduce the amount of both. Farmers cheese or ricotta add extra protein, and also moisture, allowing me to use less flour. Another tip for baking with einkorn is making sure your oven is thoroughly pre-heated, quick dose of heat turns moisture into steam, which is what creates bigger air pockets (started by the baking powder) and allows muffins to rise. I almost always use less sugar than one cup specified in the recipe, probably closer to half a cup but one cup of sugar makes them taste more store-bought.
HOW TO MAKE EINKORN BLUEBERRY MUFFINS
Ingredients
Wet:
2 eggs
1 cup sugar, or maple syrup
1/2 cup farmers cheese (tvorog) or ricotta (how to make tvorog)
1 cup milk
1 teaspoon vanilla
4 tablespoons butter
Dry:
2.5 cups all purpose einkorn flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries
Instructions
Pre-heat oven to 350ºF.
Line a standard 12-cup muffin pan with paper liners.
Blend the wet ingredients in a blender until smooth.
Sift the dry ingredients together (I use a medium kitchen sieve like this).
Combine dry ingredients with the wet just until no dry spots remain, don’t over mix.
Optional: toss the blueberries with 1 tablespoon of einkorn flour.
Fold the blueberries into the batter; scoop the batter into the cups filling them to the top.
Bake einkorn blueberry muffins for 35 minutes, or until the tops brown slightly.
Einkorn Blueberry Muffins
Ingredients
WET
- 2 eggs
- 1 cup sugar or maple syrup (I always use less)
- 1/2 cup farmers cheese tvorog or ricotta (how to make tvorog)
- 1 cup milk
- 1 teaspoon vanilla
- 4 tablespoons butter
DRY
- 2.5 cups all purpose einkorn flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Pre-heat oven to 350ºF.
- Line a standard 12-cup muffin pan with paper liners.
- Blend the wet ingredients in a blender until smooth.
- Sift the dry ingredients together (I use a medium kitchen sieve).
- Combine dry ingredients with the wet just until no dry spots remain, don't overmix.
- Optional: toss the blueberries with 1 tablespoon of einkorn flour.
- Fold the blueberries into the batter; scoop the batter into the cups filling them to the top.
- Bake einkorn blueberry muffins for 35 minutes, or until the tops brown slightly.
2 comments
This is an amazing recipe!!! Thank you so much, Valeria! My wife and daughter absolutely love it. I substituted my sugar with coconut palm sugar and also used 2 cups einkorn flour and 1/2 cup of coconut flour. Thanks again!
Thank you very much for the review, Mark! So happy you enjoyed them! They are in regular rotation in our house. I might try adding coconut flour next time too, thanks for the tip 🙂