Einkorn Blueberry Muffins
Baked with einkorn flour, these blueberry muffins use maple syrup and honey for sweetness, with yogurt and butter for moisture.
Ingredients
Batter
- 3 large eggs
- 1/2 cup plus 2 tbsp maple syrup (130g)
- 1/4 cup plus 1 tbsp honey (85g)
- 1/2 cup milk (125g)
- 1/2 cup plus 1 tbsp yogurt or sour cream (130g)
- 1/2 cup butter, melted (113g)
- 3 cups einkorn all-purpose flour (360g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Blueberry add-in
- 1 1/2 cups blueberries, fresh or frozen (240g)
- 1 tsp einkorn flour (if using frozen blueberries)
Cooking Instructions
Instructions
Batter
Preheat Oven and Prep Pan:
Set oven to 325°F (165°C). Prepare muffin tin by lining with paper liners or greasing.Mix Wet Ingredients:
In a stand mixer, combine eggs, maple syrup, honey, milk, and yogurt. Beat on medium-low speed until well blended, roughly 2 minutes. Turn off mixer.Add Melted Butter:
Pour in melted butter and mix on medium-low speed for about 1 minute. Turn off mixer.Combine Dry Ingredients:
Add einkorn flour, baking powder, baking soda, and salt. Mix on medium-low speed until fully combined, about 2 minutes. Turn off mixer and remove bowl.
Blueberry add-in
Coat Blueberries if Frozen:
If employing frozen blueberries, coat them with 1 tsp einkorn flour in a small bowl. For fresh berries, add straight to the batter.Fold Blueberries into Batter:
Using a stiff spatula, gently fold the blueberries into the batter.
Cooking Instructions
Fill Muffin Cups:
Divide batter among prepared muffin cups, filling to just below the rim.Bake Muffins:
Bake for 25-30 minutes, until a toothpick inserted in the center emerges clean. When using two trays, rotate halfway through.Cool and Serve:
Allow muffins to cool in the pan for 10 minutes, then serve warm with butter.