Blueberry Almond Einkorn Muffins – How to Make + Recipe

Blueberry and almond go so well together and they are even better in muffin form! These blueberry almond einkorn muffins are simple to make but fancy in flavor and pair perfectly with your morning coffee or tea.

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I’ve been making SO many muffins recently trying to perfect some recipes that are in the works, but I can’t say we’re mad about it! Haha, we love muffins.

You may be wondering why I chose einkorn for this recipe – what is einkorn, even? Einkorn is considered to be the “original wheat.” Modern wheat and flour we use today has been greatly altered and bred over the centuries and is a different product than wheat used to be. Einkorn is generally considered more nutritious, lower in gluten, and it’s incredibly delicious too! That being said, you usually can’t just substitute it one-for-one in place of modern all-purpose flour as it handles a little differently.

The almost buttery-nutty flavor of the einkorn pairs wonderfully with warm brown sugar, a hint of almond, and bright, sweet blueberries! Enjoy these muffins with your coffee or tea!

Ingredients for Blueberry Almond Einkorn Muffins

All-Purpose Einkorn Flour

You can buy milled einkorn flour or whole berries that you mill yourself. I purchase my milled all-purpose einkorn flour, by Jovial Foods, from several places: Thrive Market, Amazon, and my local grocery store (I’m so pleased they carry it!). Please note this recipe is for the all-purpose einkorn, not the whole wheat.

Salt & Baking Powder

I think these are pretty self-explanatory. I always add a little salt to my sweet baked goods as it helps to bring out the flavor. I like to use Redmond Real Salt in all my cooking and baking.

Brown Sugar

The brown sugar gives these blueberry almond einkorn muffins an extra warmth! My recipe calls for half a cup, but you can adjust it slightly if you like your muffins a little sweeter (or less). The blueberries already add some sweetness all their own.

Whole Milk

I call for whole milk I this recipe, but if you want to use a lower fat milk or a non-dairy milk you are welcome to do so. Just be aware it may slightly alter the texture or baking time of the muffins.

Eggs

Did you know that you should weigh your eggs in the shells when measuring ingredients? That is if you’re going by weight of course. Two large eggs, as called for in this recipe, is roughly 113g.

Butter

I love real butter – it just can’t be beat! Definitely use unsalted. If you can, I recommend using a grass-fed butter like Kerrygold Pure Irish Butter. It makes the muffins even more delicious. If you’d like to substitute a dairy-free butter, as I frequently have to do, I highly recommend using Earth Balance Baking Sticks (I prefer the soy-free version). They perform quite well in baked goods.

Vanilla and Almond Extracts

Definitely use pure extracts if you can – it makes a huge difference in the taste of your muffins! Vanilla and almond paired with blueberry and brown sugar – it’s so cozy!

Blueberries

I prefer using frozen and thawed blueberries as it’s the most economical option for us. You are welcome to use fresh if you’d like. I buy organic frozen blueberries in bulk from Costco – they are super sweet and tasty!

How to Make Blueberry Almond Einkorn Muffins

Measuring the Ingredients

I’ve included both imperial (cup/teaspoon) measurements as well as metric (grams) measurements for your convenience. I fully recommend weighing your ingredients on a food scale such as the one I have, as it will give you the most consistent outcome.

Prepping the Blueberries

You’ll often see recipes with blueberries call for tossing them with a little flour prior to mixing them into the batter. This is to try to keep them from sinking to the bottom of the muffins. While this technique is somewhat effective, it really depends a whole lot more on the viscosity of the batter and how well it can support the weight of the blueberries. I added this step to the recipe, however, as it can’t hurt!

Mixing

While this recipe is pretty straightforward with combining dry ingredients, then wet, then mixing it all together, it’s important that you don’t over-mix your batter. Over-mixing muffin batter leads to tough, unpleasant muffins. This may be a little less important with einkorn as it’s lower in gluten than modern flour, but nonetheless don’t over-mix! I’m the type of person that wants to be thorough, so it’s really tempting for me to want to get every last bit of flour mixed in. Don’t! A little unmixed flour is actually just fine in muffins.

Changing the Oven Temperature

You’ll notice (hopefully!) that this recipe starts the oven at 400 degrees Fahrenheit and immediately drops it to 375F when the muffins go in. That initial higher temperature helps the muffins get a nice golden, domed top. The temperature is then lowered slightly so the muffins can bake normally without over-browning.

Directions

Move oven rack to the middle position and preheat oven to 400 °F

Line muffin tin with cupcake liners or spray with cooking spray.

Place blueberries in a small bowl and set aside.

Measure the einkorn flour into a large bowl. Scoop out one Tablespoon of the flour and add it to the bowl of blueberries. Toss gently to mix.

Whisk the salt, baking powder, and brown sugar into the large bowl of flour.

In another bowl or glass measuring cup whisk together milk, eggs, cooled butter, vanilla, and almond. (I use the large measuring cup which measured the milk.)

Pour the wet ingredients into the bowl of dry ingredients and gently stir a few times, leaving some flour unmixed.

Add the blueberries to the mixture and stir a few more times, scraping the bottom of the bowl to draw up any flour from the bottom. Do not over-mix! Batter will be a bit lumpy and some spots of flour may remain – this is okay.

Spoon batter into muffin tin, filling each well 3/4 of the way. Do not fill all the way to the top. Once the batter settles in each well, you may add a little more to reach 3/4. You may have a tiny bit of batter leftover depending on if you used liners or not.

Place muffins in oven and immediately reduce oven temperature to 375 °F

Bake until lightly golden and muffins spring back to the touch, about 20-23 minutes. A toothpick inserted into the center should come out clean.

When the muffins are done, immediately transfer them to a cooling rack. Allow to cool slightly before serving. Enjoy!

Question and Answer

Why einkorn?
Einkorn is higher in nutritional value and lower in gluten than modern wheat. It’s also delicious!

Can I substitute regular all-purpose flour?
Not one-for-one. Einkorn handles a bit differently than modern flour in its absorption of liquid, etc. This recipe has been designed specifically for einkorn.

Can I substitute gluten free flour blend in this recipe?
I have not tried gluten free blend for this recipe, but my guess is that a cup-for-cup blend would work pretty well. Einkorn has a lower gluten content than modern flours and strikes me as somewhat similar to gluten free flour in its behavior and absorption of liquid, so I would guess it would do quite well. My favorite go-to flour blend is King Arthur Measure for Measure Gluten Free Flour Blend.

Can I substitute dairy-free milk for the whole milk?
Yes, but try to choose a full-fat variety. I would recommend something like a canned coconut milk slightly thinned out with water. You can substitute a regular almond or oat drink, but it’s going to have a thinner consistency than whole milk and may affect your baking time and texture a bit.

Can I substitute dairy-free butter or margarine?
I have not tried this recipe with those, but whenever I want to substitute a dairy-free butter in baking I always use Earth Balance Soy Free Buttery Baking Sticks and have excellent results.

Should I use fresh or frozen blueberries?
Either is fine, since this recipe calls for thawing the frozen blueberries before adding to the batter. To prevent frozen blueberries from bleeding color into your muffins, give them a quick rinse in cold water and pat dry before proceeding with the recipe.

Can I use a sugar substitute?
Honestly I am not at all familiar with sugar substitutes as I never use them, so I cannot speak to this. Sorry!

Can I make these egg-free?
I have never tried it for this recipe, but I understand the difficulty of not being able to have eggs (was egg free for over a year). If I was to try anything, I would substitute two “flax eggs” in place of the eggs. One flax egg = 1 TBSP flax meal plus 3 TBSP water. To replace the 2 eggs in this recipe you would need 2 TBSP flax meal plus 6 TBSP water. Mix them together and allow them to rest for 5 minutes before adding to the batter. Again, this is just a guess – I’ve never tried it with this recipe. I do not recommend powdered egg replacer – that just results in a gummy texture.

You can find the printable einkorn muffin recipe below – I hope you enjoy it as much as my family and I have!

And as always, thanks so much for being here!

Blessings,
Melissa

Get the Recipe

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