If you are looking for a healthy, delicious quick breakfast that you can feel good about, these Fresh Milled Einkorn Blueberry Muffins are perfect. Before I started milling my own flour, I used store bought Einkorn flour sometimes. I had read that Einkorn is an ancient grain and that it is more nutritious, digestable, and has higher protein than other modern wheat varieties. Now that I mill my own flour, I really enjoy baking with it–especially in muffins.
I love to pair these muffins with eggs and turkey bacon and I know my family has a healthy hearty meal. I like to make them ahead and in larger batches and breakfast and snacks are a breeze.
Important Recipe Success Notes:
–Muffins Sticking to the Pan–My biggest hurdle with all types of Blueberry Muffins is that they stick to the pan. I thought maybe it was my pan, but this time I made a few muffins with no blueberries for one of my kids and those muffins didn’t stick at all. So it sent me on an investigation.
If you grease your pan really well, you then want to flour it a little as well. This should help prevent the muffins from sticking. But, the biggest tip I found is that you also want to drop a small amount of batter into each muffin tin and then fold your blueberries into the remaining batter and add that to each muffin tin. The blueberry juice cooking is what creates the stickiness. Let me know if you try this tip and how it works for you! You could also use muffin liners.
–Cook Time–I ended up making mini muffins and they took about 15 minutes to cook in my oven. I just kept an eye on them.
Fresh Milled Einkorn Flour Blueberry Muffins
Ingredients
- 1/4 cup butter or coconut oil melted
- 1/2 cup pure maple syrup
- 2 eggs
- 1/2 cup whole milk Any milk substitute should work as well
- 1 tsp vanilla extract optional
- 1 cup fresh blueberries frozen can be used, but may need to increase cook time
- 1 1/2 cup fresh milled Einkorn or Soft White Wheat flour mill 1 cup of wheat berries to get 1 1/2 cups flour. Optional: mill a little extra to dust your muffin tins
- 1/2 tsp salt
- 2 tsp baking powder
Instructions
- Preheat your oven to 350 degrees.
- Mill your flour and set aside.
- Stir together your wet ingredients–melted butter, maple syrup, eggs, milk, vanilla.
- Stir together your dry ingredients–flour, baking powder, and salt.
- Add dry ingredients to wet and mix. Do not overmix.
- Grease your muffin pan butter or coconut oil very well (to help prevent sticking, flour your pan lightly after this).
- To help prevent your muffins from sticking, add a TBSP or so of the batter without blueberries to the bottom of each muffin tin.
- Fold your blueberries into the remaining batter and fill up the rest of each muffin tin.
- Bake for about 15 minutes (if you make mini muffins, you may want to check them sooner).
- Let cool for at least 10 minutes before removing them from the pan. This helps prevent them from sticking.
Notes
These muffins are so tasty and nutrituous. I hope you enjoy!
-Nicole
