Einkorn Blueberry Muffins
Key Takeaways
- Hydration: Einkorn absorbs water more slowly — let the batter rest 5 minutes before scooping for a more cohesive crumb.
- Storage: Room temperature in a sealed container 2 days, or freeze.
- Substitutions: Frozen blueberries work — don't thaw or your batter will turn purple.
About this recipe
Baking with freshly milled einkorn flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils, sweet wheaty aroma, and the full nutritional profile of the bran, germ, and endosperm. Commercial flour is stripped and stabilized for months of shelf life — fresh milling skips all of that, giving you flavor and nutrition the moment you bake. Einkorn is the world's oldest cultivated wheat, and its rich, slightly buttery flavor turns ordinary blueberry muffins into something exceptional. Because einkorn has a unique low-strength gluten and softer starch structure, it produces muffins with an extra-tender crumb that almost melts in your mouth. The natural sweetness of einkorn flour also lets you reduce the sugar slightly without anyone noticing. These muffins are an excellent first einkorn recipe because they don't depend on developing gluten — the more delicately you mix, the better. Fold the batter only enough to combine, fold the blueberries in last, and watch the muffins bake into tall, domed beauties bursting with juicy fruit.
Prep: 15 min
Bake: 22 min
Ingredients
- Fresh-milled einkorn flour300 g
- Sugar150 g
- Baking powder10 g (2½ tsp)
- Fine sea salt4 g
- Whole milk180 g
- Melted butter, slightly cooled115 g
- Large eggs2
- Vanilla extract1 tsp
- Fresh or frozen blueberries200 g
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
- 2
Mill the einkorn berries and let cool. Whisk flour, sugar, baking powder, and salt in a large bowl.
- 3
Whisk milk, melted butter, eggs, and vanilla in a separate bowl.
- 4
Pour wet into dry and fold gently with a spatula until just combined — small lumps are fine.
- 5
Toss the blueberries with 1 Tbsp einkorn flour, then fold them gently into the batter.
- 6
Divide batter evenly between liners, filling each nearly to the top for tall domed muffins.
- 7
Sprinkle the tops with a little coarse sugar for crunch.
- 8
Bake 20–24 minutes until golden and a toothpick comes out clean.
- 9
Cool in the pan 5 minutes, then transfer to a wire rack.
- 10
Serve warm or at room temperature.
beginner home milling guide — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Einkorn guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Einkorn recipes.