Cinnamon Dusted Einkorn Blueberry Muffins

Einkorn flour makes flavorful, delicious muffins and in this recipe, we have cut back a bit on the butter and sugar so you can enjoy a healthy breakfast treat made with ancient einkorn wheat.

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Ingredients

  •  cups (270 g) All-Purpose Einkorn Flour, plus extra to coat blueberries
  • 1 tablespoon (12 g) baking powder
  • ¼ teaspoon baking soda (1 g)
  • ½ teaspoon fine sea salt (3 g)
  • 2 large eggs
  • 4 tbsp. (60 g) butter, melted and cooled
  • 1 cup (220 g) yogurt
  • 1½ cups blueberries, fresh or frozen
  • ¼ cup + 2 tablespoons (75 g) sugar
  • ¼ teaspoon ( 1g) ground cinnamon

Instructions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl with a blender or in a standing mixer, beat the eggs on medium speed until foamy for 2 minutes.
  3. Add ¼ cup and 1 tbsp. (60g) sugar and continue to beat on medium for 30 seconds until creamy.
  4. Add the yogurt and beat for 30 seconds.
  5. In a separate bowl, sift the flour, baking powder, baking soda and sea salt together.
  6. Add the blueberries to a third bowl and coat with a few tablespoons of the flour mixture.
  7. Now, gently fold in the flour to the egg mixture with a stiff spatula until smooth.
  8. Add the blueberries and continue to mix very gently until all the ingredients are incorporated, but try not to break open the blueberries or the batter will be colored blue.
  9. Fold in melted butter.
  10. For oversized muffins, fill 6 muffin cups with ½ cup of batter. For smaller muffins, use ¼ cup of batter.
  11. Mix the remaining tablespoon (12g) of sugar with the cinnamon and dust the tops of the muffins before baking.
  12. Bake for 30 minutes for large muffins, and about 20 minutes for smaller.

Additional Tips

We have cut back on the quantity of sugar and butter in this recipe, for a lighter muffin. Give it a try as is, we think its perfect, but you can also as much as double the sugar and butter content to you liking.