Go Back
Print Recipe

Fresh Milled Einkorn Flour Blueberry Muffins

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 people

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

I gave some important tips to prevent your Blueberry Muffins from sticking. You could also use muffin cup liners.