Einkorn Blueberry Muffins

einkorn blueberry muffinsOne of our household’s favorite fruits is blueberries.  My youngest little boy LOVES them!  I decided to try out a batch of blueberry muffins using einkorn flour.  I followed Carla Bartolucci’s recipe in her book Einkorn.  The muffins turned out great!  They are a little denser then muffins made with modern wheat flour- but their flavor is richer and nuttier.  I would gladly trade a little bit of fluffiness for the flavor of einkorn muffins (not to mention the lack of feeling sick!).  I used blueberries from Plant City, Florida- which is pretty much Florida’s berry capital!  The berries were perfect- juicy and flavorful- and the best part- they popped in the oven spreading their juicy goodness all of the tops of the muffins!

If you aren’t familiar with einkorn- read my einkorn intro post- HERE

Here’s the recipe:

Yogurt Blueberry Muffins by: Carla Bartolucci

3 cups all purpose einkorn flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

3/4 cup plain yogurt (I used plain Greek yogurt)

1/2 cup whole milk

10 tbs unsalted butter, melted (I always cook/bake with Kerrygold– it’s the BEST)

3 large eggs

1 cup sugar

2 cups fresh or frozen blueberries

  1. Preheat the oven to 425, line your muffin pan with 12 papers
  2. Sift together the flour, baking powder, baking soda, and salt.  In a different bowl combine the yogurt, milk, and melted butter.
  3. Using the wire whip attachment on your mixer, beat the eggs until they are smooth and well combined.  Add the sugar, beat on low for about a minute, then beat on high for about 3-4 minutes until the mixture is thick and creamy.
  4. Fold the flour mixture into the egg mixture by hand.  Allow the flour to rest and absorb the liquid every few minutes.  Einkorn flour takes longer than modern wheat flour to absorb liquid- so you have to give it resting periods to absorb the liquid.  Once it’s combined, add the butter mixture and stir by hand into a thick batter.  Next, add the blueberries and gently fold them into the batter.  Finally, fill your muffin papers with batter.
  5. When you are ready to cook the muffins turn the oven down to 375 and bake the muffins for 30 minutes, or until a toothpick inserted in the center of one comes out clean.  Let them cool in the pan for about 10-15 mins and then cool them rest of the way on a wire rack.

If you give these einkorn blueberry muffins a try let me know how they turn out!