Up bright and early a few Saturdays ago, my husband and some friends spent a few hours doing the hard work of moving a very heavy shed from our old house to our new place. I made these muffins as a nice treat for when their labors were over. Everyone loved the muffins, and I've since been requested to make them again.
I used a combination of flours for these muffins: coconut flour, ground crispy nuts, and einkorn. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. The thing I have found the most surprising about Einkorn is that my daughter can eat it in moderate amounts with no issues (whereas even a small amount of modern wheat will lead her to have behavior problems). Currently I'm using white Einkorn flour, since we have had some problems digesting whole grains. I think that, when consumed in moderation, white flours can be a healthy part of the diet. (Did you know that, in traditional cultures, much of the bran and germ was actually discarded after the whole grains were ground into flour?)
This recipe is bursting with flavor: moist blueberries, the bright flavor of lemon, and a sweet crispy top from the cinnamon sugar. The combination of flours results in muffins with a wonderfully crispy yet chewy top. Even people who aren't real foodies have raved over these muffins.
Blueberry Muffins Dusted With Cinnamon Sugar
Makes 12 muffins
1/2 cup plus 1/3 cup organic einkorn flour
1/3 cup organic coconut flour
1/4 cup ground crispy pecans or almonds (or substitute almond flour)
1/2 tsp celtic sea salt
1/2 tsp baking soda
zest from 1 lemon, which makes about 1 tsp of packed zest (I use a microplane rasp, and it works wonderfully)
6 Tb grassfed butter, at room temperature
3 eggs, preferably from pastured hens
1/2 tsp organic almond extract
1/4 cup organic sour cream, preferably from pastured cows
1 cup organic frozen blueberries*
For the cinnamon-sugar dust:
1/2 Tb sucanat
1/2 Tb sugar
1/2 tsp cinnamon
Combine the einkorn, coconut flour, ground nuts, salt, baking powder, baking soda, and lemon zest in a medium bowl. Whisk it all together to break up any lumps.
Preheat the oven to 350 degrees F.
Combine the butter, sucanat and sugar in a large bowl (a Kitchen-Aid stand mixer works great for this recipe). Cream together for a couple minutes until the mixture turns slightly lighter in color.
In the meantime, combine the eggs, vanilla, and almond extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the eggs at this point.
Once the butter and sucanat/sugar have become well-mixed, mix in the eggs one-at-a-time. With my stand-mixer, I can just pour in each egg while the mixer is still running. Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well. (It is okay if the mixture looks a bit curdled during this step.)
Add the sour cream to the wet mixture and mix it in well.
Add the dry ingredients a bit at a time. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. The batter will become rather thick, but don't worry about it.
Stir or mix in the blueberries.
Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.
In a small bowl, stir together the cinnamon, sucanat, and sugar for the cinnamon-sugar dust. Use a spoon to sprinkle this mixture over the top of the muffins.
Bake the muffins at 350 degrees F for 27-32 minutes, until a toothpick inserted into the middle of a muffin comes out dry.
Remove from the oven and allow to cool a bit before serving.
*Except during our local berry season, I find that frozen blueberries have far superior flavor to the fresh ones sold in grocery stores.
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