Author: These light and fluffy einkorn blueberry muffins will help you create the perfect start to your day. The crunchy crumble makes a delightful addition to the already moist and delicious blueberry muffins. They take just a few minutes to whip up and freeze well so that you can enjoy them anytime!
Do you have fond memories of a certain recipe from your childhood? I have more than one, of course, like making homemade fudge with my grandfather, sneaking chocolate chip cookie dough from the bowl, or sharing a big serving of banana pudding with my cousins.
But one recipe 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!
Many years 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.
While I was making another test batch, my mom walked in! 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!
4 Things I Love About These Blueberry Muffins
After making these for almost a decade now, there are a lot of things I love about the recipe! Here are 4 reasons I think you’ll love these blueberry muffins too!
- Whole Ingredients – You won’t find a cake mix in this recipe! While I do enjoy a quick bread recipe that calls for a cake mix, these are made with all whole ingredients like einkorn flour, butter, and whole milk.
- Quick to Make – No need to spend hours in the kitchen! Just whip these up in 10 minutes and bake. They are ready to eat in about 30 minutes total!
- Irresistible Crunch – The crumble topping adds a delightful crunchy texture to every bite, contrasting perfectly with the softness of the muffin! If you decide to omit the crumble, note that the muffin itself is not overly sweet. You may find that you want to add a bit more sugar to the base if you want to exclude the crumble.
- Perfect for the Freezer – I love to make a double or triple batch whenever I bake blueberry muffins. Then I can freeze a bunch for later and have easy (and delicious) breakfast choices for busy days!
Ingredients
Let’s quickly cover everything that you need to make these delicious blueberry muffins and any possible substitutes. You can find the full ingredients list with measurements in the recipe card at the end of the post.
- Flour – We use all-purpose einkorn flour in this recipe, but any all-purpose flour will work without modification. If you are using freshly ground einkorn flour, use the same amount by WEIGHT and reduce the milk measurement by 2 tablespoons.
- Butter – Salted butter is my preference, however, unsalted butter can be used with just an added pinch of salt to the overall recipe.
- Sugar – While we use panela sugar (unrefined cane sugar), regular white sugar can also be used! If you are substituting maple syrup or honey, you may need to increase the flour measurement by 60g (half a cup) to account for the added liquid. Note: Granulated sugar is recommended for the crumble top as it is needed to create that nice CRUNCH!
- Eggs – Use whole eggs, or just the yolks in the recipes! You can also use 1/2 cup of Greek yogurt total in place of the eggs if eggs are not an option for your family.
- Milk – We like to use raw milk, however, any type of dairy or non-dairy milk will work perfectly in this recipe!
- Blueberries – Frozen blueberries are my preference, however, you can also use fresh if you have them on hand! If you want to use dried blueberries, soak them in water with a bit of sweetener added for about 20 minutes and then drain them before using.
- Salt, Baking Soda, and Vanilla Extract – These ingredients work together to enhance the flavor and rise of the muffins.
- Cinnamon – In the optional crumble topping, cinnamon is added as a flavor enhancer and to give a lovely depth to the finished product.
Instructions
Whether you are using a stand mixer, or mixing by hand, these blueberry muffins come together quickly for a recipe you will love making!
- Prep – Preheat oven to 425° and add liners to a 12-cup muffin baking pan.
- Dry Ingredients – In a large bowl, combine the flour, baking soda, and salt.
- Wet Ingredients – Add the butter, sugar, and eggs, and mix until well combined. Add the milk and vanilla, and mix again. Whisk until smooth
- Fold – Fold in the blueberries until just incorporated. Be careful not to over-mix!
- Prep Crumble – Prepare the crumble topping by mixing all the ingredients in a small bowl. Use a fork or your fingers to fully incorporate the butter into the dry ingredients.
- Fill – Divide the batter into the 12 muffin liners, top with streusel if desired, and bake for 5 minutes at 425°.
- Lower Heat to Finish – 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.
Common Questions
No! You can skip it completely. However, if you decide to omit the crumble, note that the muffin itself is not overly sweet. You may find that you want to add a bit more sugar to the base if you want to exclude the crumble.
To prevent blueberries from sinking, lightly coat them in flour before folding them into the batter. This helps suspend the berries in the batter, preventing them from settling at the bottom during baking. If you are using frozen blueberries, make sure they are still fully frozen before doing this step!
Yes, you can substitute melted butter with an equal amount of neutral-flavored oil (such as vegetable or canola oil) in the muffin batter. Oil tends to create a moister texture, but butter adds a richer flavor.
To keep blueberry muffins fresh, store them in an airtight container at room temperature for up to two days. If storing longer, place them in the refrigerator for up to one week or freeze them for up to three months. Thaw frozen muffins at room temperature for 2-4 hours or briefly microwave them before serving.
To achieve a bakery-style domed top, fill the muffin liners nearly to the top with batter. Start baking the muffins at a higher temperature (425°F) for the first five minutes, then reduce the temperature to the recommended level for the remaining baking time. This initial burst of heat helps create the domed shape.
Einkorn Blueberry Muffins
Ingredients
For Blueberry Muffins
- 2 3/4 cups all-purpose einkorn flour (or any AP wheat) 330g
- 1/2 tbsp baking soda
- 1/2 tsp salt
- 1/2 cup butter room temp.
- 1 cup sugar
- 2 large eggs
- 1 cup milk
- 1 tbsp vanilla extract
- 1 1/2 cups blueberries fresh or frozen
Optional Crumble Topping
- 1/4 cup sugar
- 1 tbsp einkorn flour (or any wheat)
- 2 tsp butter melted
- 1/8 tsp ground cinnamon
Instructions
- Preheat oven to 425° and add liners to a 12-cup muffin baking pan.
- In a large bowl, combine the flour, baking soda, and salt.
- Add the butter, sugar, and eggs, and mix until well combined. Add the milk and vanilla, and mix again. Whisk until smooth
- Fold in the blueberries until just incorporated. Be careful not to over-mix!
- Prepare the crumble topping by mixing all the ingredients in a small bowl. Use a fork or your fingers to fully incorporate the butter into the dry ingredients.
- Divide the batter into the 12 muffin liners, 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.
Notes
Common Questions
Do I have to use the crumble topping? No! You can skip it completely. However, if you decide to omit the crumble, note that the muffin itself is not overly sweet. You may find that you want to add a bit more sugar to the base if you want to exclude the crumble.Nutrition
More Breakfast Recipes to Try:
Here are some of our other favorite breakfast recipes that freeze well and make busy weeks so much easier!
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Delicious! First time making muffins with Eikhorn flour and am happy with results! First time also not creaming butter & sugar first but followed through and batter was just right!