Einkorn Blueberry Muffins

By: Barb Biagioli 

A classic blueberry muffin, made with the original heirloom Einkorn wheat – lower in gluten and easier on your digestion, more protein too! Enjoy as a breakfast on-the-go or a morning snack.  

Einkorn Berry Muffin Recipe

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes | Servings: 4-6

INGREDIENTS

  • ¼ cup coconut oil, melted

  • 2 cup Einkorn flour

  • 1/3 cup coconut sugar

  • 1 Tbsp baking powder

  • ½ tsp Himalayan salt

  • 1 cup coconut milk

  • ½ tsp vanilla extract

  • 1 egg, pasture raised

  • 1 cup frozen wild blueberries

INSTRUCTIONS

1.        Line a muffin tin with parchment paper cups. And preheat the oven to 350.

2.        In a large bowl, combine the einkorn flour, coconut sugar, salt, and baking powder.

3.        In a liquid measuring cup, combine the coconut milk, coconut oil, vanilla extract, and egg. Whisk together.

4.        Pour the liquid mixture into the flour mixture. Stir together until all the einkorn is combined. Then fold in the blueberries.

5.        Scoop the batter into the muffin cups and bake for 25-28 minutes, depending on your oven.

6.        Remove from the oven and allow to cool before serving.  

Note: If you have access to local organic berries, use those!

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