Sourdough Einkorn Blueberry Muffins

Looking for a twist on classic blueberry muffins? Here's a recipe for you that combines yummy blueberries with Einkorn flour and sourdough!

(If you want a non-sourdough blueberry muffin recipe, I've got some for you here: Einkorn Blueberry Muffins and Grain-Free Blueberry Muffins.)

Why Sourdough and Einkorn?

It's all about the nutrition.

The process of souring the flour works to neutralize the phytic acid antinutrient (which is present in all grains), thereby making the nutrients in the bread more able to be utilized by the body. Recent scientific research has shown that sourdough white bread actually has a more beneficial affect on blood sugar than (non-sourdough) whole grain bread. And, sourdough is often better tolerated by people with gluten issues, too.

This recipe uses Einkorn flour, which is made from an ancient variety of wheat that has never been hybridized. Einkorn is quite different from modern wheat: Einkorn has 14 chromosomes, whereas modern wheat has 42. Einkorn 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. Einkorn also has a superior nutrient profile compared to modern white flour, even though it does not have added vitamins like conventional flour does.

Recipe Notes

• This recipe is only mildly sweetened with unrefined sweetener, not a sugar bomb. Instead, the sweet flavor of the blueberries shines through.

• The sourdough combined with baking powder gives these muffins a fantastic rise, so they're nice and fluffy. Just look at how pretty they are!

• The sourdough starter I use in this recipe is active and bubbly. So, if you're doing the only-feed-it-once-a-week-and-keep-it-in-the-fridge sourdough method like I am, you will need to pull out your starter and feed it early in the day, then leave it on the counter so it can get nice and bubbly before you put this recipe together.

• For fresh morning muffins, you'll need to get this recipe started the night before you want to bake the muffins.

Sourdough Einkorn Blueberry Muffins

Makes 12 muffins

For the overnight ferment:

• 1 cup active Einkorn sourdough starter

• 1&1/2 cups Einkorn all-purpose flour (I use Jovial brand)

• 1/3 cup sucanat

• 1/2 cup whole milk kefir (or substitute plain whole milk yogurt, thinned just a little with some milk to make it runnier)

To add in the morning:

• 2 large eggs, preferably from pastured hens

• 1/2 tsp fine-ground Celtic sea salt

• 1 tsp vanilla extract

• 1&1/2 tsp aluminum-free baking powder

• 6 Tb melted butter

• 1 heaping cup of frozen blueberries (I use Stahlbush Island frozen blueberries, as they are riper and yummier than any other berries I can get locally)

1. The night before you want to bake the muffins, combine the Einkorn sourdough starter, Einkorn flour, sucanat, and milk kefir in a large bowl.

2. Stir to combine. This batter will be very thick, and that's totally fine. Make sure there is some headspace at the top of your bowl, because this will rise overnight.

3. Cover the bowl and leave at room temperature overnight.

4. In the morning, you will probably see that your batter has risen overnight, and maybe even fallen some. Don't worry; the baking powder in this recipe will make sure that you get a nice rise in the recipe regardless.

5. Preheat your oven to 350 degrees F.

6. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.

7. Line your muffin tin with paper liners. I like If You Care unbleached muffin papers because they are naturally non-stick!

8. In a medium bowl, combine the eggs, salt, vanilla, and baking powder. Use a mixer to mix these ingredients together well.

9. Mix the egg mixture and melted butter into your Einkorn batter. You can do this with a machine, or I really like to use my Agrus Dough Hook to mix the ingredients together. Mix just until everything is well incorporated (and don't overmix).

10. Fold in the blueberries.

11. Scoop the batter into the muffin cups. I like to use a 3-Tb scoop, which makes it really easy to have evenly-filled muffin cups.

12. Bake the muffins at 350 degrees for 38-42 minutes, until the muffins have started to brown on top.

13. Remove from the oven, allow to cool, and enjoy!

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