Do you have fond memories of a certain recipe from your childhood? I have more than one of course, but one that stands out most is the memory of making blueberry muffins with my mom and younger brother.
We would use a box mix that had canned blueberries included. I still remember the rich vanilla flavor of the batter before we added the syrupy blueberries and the way the batter turned a light blue as we mixed them in...
I remember intentionally doing a poor job of scrapping the bowl when we filled the muffin tin so that I could eat the batter raw, and of course, my mom never corrected me.
Einkorn Blueberry Muffin Recipe
Those days were many years ago and we have since then learned more about the way we eat and the ingredients we choose to use. But the deliciousness and fond memories remain!
A few months ago I decided I wanted to try to recreate that easy blueberry muffin recipe to surprise my mom with on some cool morning. I thought I had finally done it, but I still had some doubts.
Fast forward to yesterday when I was making another test batch and my mom walks in! I played it cool because I didn't want to give anything away...
She leaned into the bowl and took a deep breath, scooped her index finger through the batter, and took a taste.
I could tell that I hit the jackpot when she closed her eyes and said, "How did you make it taste like blueberry muffins?". I laughed and said, "Well, they are blueberry muffins." To which she responded, "No, the box mix that we used to make. These taste just like them!".
So now we get to remember those sweet times and our box mix blueberry muffins, only now we are using einkorn flour, grass-fed butter, raw milk, and organic blueberries!
The einkorn flour helps these muffins stay relatively healthy blueberry muffins (though they do include sugar, you can sub in honey instead!), so we have them quite often!
If you don't use einkorn flour in your home, you can use any wheat flour in place of the einkorn without any issues!
Einkorn Blueberry Muffins
For Blueberry Muffins
Optional Streusel Topping
- 1/4 cup sugar
- 1 tbsp Einkorn flour (or any wheat)
- 2 tsp grass-fed butter melted
- 1/8 tsp ground cinnamon
- Preheat oven to 425° and butter a 12 cup muffin baking pan.
- In a large bowl, combine the flour, baking soda and salt together.
- Add the butter, sugar, and eggs, mix until well combined. Add the milk and vanilla, mix again.
- Fold in the blueberries until just incorporated.
- Prepare the streusel topping by mixing all the ingredients together in a small bowl.
- Divide the batter into the 12 muffin tins, top with streusel if desired and bake for 5 minutes at 425°.
- With muffins still in the oven, reduce the heat to 375° and bake for another 15 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.
Freeze in gallon bags for up to 6 months. TO REHEAT:To eat from the freezer, place in a cold oven and set temperature to 350°. Heat for 20-25 minutes until center is warm. Enjoy! FOR JUMBO MUFFINS: Add 10-15 minutes to bake time, or until toothpick comes out clean.
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