Einkorn Blueberry Muffins

An einkorn blueberry muffin with a bite out of it to expose the center on a white plate. Blueberries and a fork on the plate also, a white dish towel to the side and a pan of additional muffins in the background

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!

Course Breakfast

Cuisine American

Keyword Blueberry Muffin Recipe, Blueberry Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 297kcal

Cost $10

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

TO FREEZE: Freeze in gallon bags for up to 6 months.

TO REHEAT: To eat from the freezer, place in a cold oven and set the temperature to 350°. Heat for 20-25 minutes until the center is warm. Or you can thaw them at room temperature overnight.

FOR JUMBO MUFFINS: Add 10-15 minutes to bake time, or until toothpick comes out clean.

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.

How do I prevent the blueberries from sinking to the bottom of the muffins?

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!

Can I substitute butter with oil in the blueberry muffin recipe?

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.

How should I store leftover blueberry muffins to keep them fresh?

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.

How do I achieve a bakery-style domed top on my blueberry muffins?

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.

Nutrition