Einkorn Blueberry Muffins (no refined sweeteners)
Updated: Nov 17, 2019
My family switched to Einkorn wheat flour nearly 5 years ago. 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. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems.
This recipe for Einkorn Blueberry Muffins uses Einkorn all-purpose flour. 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? Somehow, the people seemed to know that consuming too much whole grains can be unhealthy.)
These Einkorn Blueberry muffins make a fantastic breakfast. They have just a hint of sweetness, and the slightly-nutty flavor of Einkorn shines through. These muffins freeze well, too, and can be thawed and re-warmed in a toaster oven. That makes these muffins into a very-easy breakfast for busy weekday mornings. I like to double the recipe and freeze half of the muffins, to save on kitchen work later on.
Einkorn Blueberry Muffins
Makes 12 muffins
1/4 cup (half a stick) butter, preferably nutrient-dense yellow butter
2 cups all-purpose Einkorn flour
1/3 cup sucanat
1/2 tsp finely ground Celtic sea salt
1 cup whole milk
1/2 tsp vanilla extract
1 egg, preferably from pastured hens
1 heaping cup frozen blueberries*, preferably organic
Line a muffin tin with paper cups. (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.)
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Then turn off heat and allow to cool a bit.
Combine the einkorn, sucanat, salt, and baking powder in a large bowl. Whisk it all together to break up any lumps.
Combine the milk, egg, and vanilla in a small bowl. (I find that a 2-cup Pyrex glass measuring cup works great for this because the pour spout makes it easy to pour these ingredients.) Use a fork to mix it all together.
Mix the butter into the milk mixture.
Make a depression in the center of the flour mixture. Pour in the milk mixture and stir it all together with a large spoon. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. Stir it all together just enough to combine the wet and dry ingredients, erring on the side of less stirring.
Fold in the blueberries.
Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.
Bake the muffins at 350 degrees F for 27-32 minutes, until they are golden brown on top.
Remove from the oven and allow to cool a bit before serving.
Once cool, leftovers that will be consumed within a couple days can be stored in an airtight container on the counter. The rest can be stored in an airtight container in the fridge. Or, freeze leftover muffins to be re-warmed in a toaster oven as an easy breakfast in the coming weeks.
*Except during our local berry season, I find that frozen berries have far superior flavor to the fresh ones sold in grocery stores.
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