Hello, muffin lovers! If you’ve been searching for the perfect balance between a wholesome classic and something special, you’re going to fall in love with these Einkorn Blueberry Muffins. Featuring sunny bursts of blueberries tucked inside nutty, golden einkorn batter, this batch bakes up soft, tender, and just the right amount of sweet. Whether you’re baking for a weekend brunch, a busy weekday breakfast, or a snack that feels like a treat, these muffins are about to become your new favorite go-to.

Einkorn Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for these Einkorn Blueberry Muffins are both simple and essential—the kind of pantry staples that come together to create pure muffin magic. Each one plays a key role in achieving that signature fluffy crumb, delicious flavor, and irresistible golden top.

Einkorn flour: The star ingredient, lending a delicate, nutty flavor and prized ancient grain nutrition to your muffins.
Granulated sugar: Brings the perfect level of sweetness and a subtle sheen to the muffin tops as they bake.
Baking powder: Ensures your muffins rise beautifully, giving them that light and airy texture you crave.
Baking soda: Works alongside the buttermilk or milk to create a tender, soft crumb.
Sea salt: Balances sweetness and deepens every flavor in the batch.
Whole milk or buttermilk: Adds moisture and richness; buttermilk gives a bit of tang that really complements the berries.
Melted butter or coconut oil: Fat is essential for a tender, melt-in-your-mouth muffin—and coconut oil adds a hint of tropical flavor if you choose it.
Large egg: Binds everything together and helps elevate your batter without making it dense.
Vanilla extract: The secret note that enhances both the blueberries and the einkorn flour with a dreamy aroma.
Fresh or frozen blueberries: Pockets of juicy flavor that make these muffins extra special; no need to thaw if using frozen.
Einkorn flour (for tossing berries): Keeps blueberries from sinking and helps them distribute evenly throughout each muffin.

How to Make Einkorn Blueberry Muffins

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter or coconut oil. This not only prevents sticking, it sets you up for those perfect muffin tops you’re dreaming of.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together your einkorn flour, granulated sugar, baking powder, baking soda, and sea salt. Make sure there are no lumps—this helps the muffins mix up evenly and ensures every bite is as delicious as the last.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the milk (or buttermilk), melted butter (or coconut oil), egg, and vanilla extract until smooth and fully combined. This step helps create that creamy, luscious base that makes your muffins moist and tasty.

Step 4: Toss the Blueberries

Sprinkle your blueberries with 1 tablespoon of einkorn flour and toss gently to coat. This little trick keeps the berries from all sinking to the bottom, so every muffin gets a burst of blueberry in each bite.

Step 5: Bring It All Together

Pour the wet ingredients into the bowl with the dry and stir just until combined—no more! Overmixing here can toughen the muffins, so keep it gentle. Fold in the blueberries with a spatula, being careful not to break them up too much.

Step 6: Fill and Bake

Divide the batter evenly among your prepared muffin cups. For a bakery-style touch, sprinkle a little coarse sugar on top if you like. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. This helps keep the bottoms from getting soggy and allows them to finish setting up—plus, the aroma as they cool is simply irresistible.

How to Serve Einkorn Blueberry Muffins

Einkorn Blueberry Muffins Garnishes

A light dusting of powdered sugar can add a bit of elegance to your muffins, or you could drizzle with a simple lemon glaze for a bright and zesty finish. For extra crunch, a sprinkle of coarse turbinado sugar before baking will give them that classic bakery sparkle on top.

Side Dishes

Serve Einkorn Blueberry Muffins beside a refreshing fruit salad, Greek yogurt, or a simple scramble if you want to turn breakfast into a true feast. They also pair perfectly with a hot mug of coffee or a cool glass of freshly squeezed orange juice.

Creative Ways to Present

For a brunch gathering, pile the muffins high in a pretty basket lined with a colorful napkin. If you’re gifting them, wrap each muffin in parchment and tie with twine for a rustic touch. For a dessert twist, slice them in half and serve with a dollop of whipped cream or even a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any leftover Einkorn Blueberry Muffins in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, it’s best to keep them in the fridge to maintain their moist, tender crumb.

Freezing

These muffins freeze beautifully! Pop them in a freezer-safe bag or container—ideally with a bit of space between each to prevent sticking. They’ll keep their flavor and texture for up to three months. Just remember to let them cool entirely before freezing.

Reheating

To revive that freshly-baked taste, warm muffins in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes. If you’re reheating from frozen, let them thaw at room temperature first or add a couple extra minutes in the oven.

FAQs

Can I substitute all-purpose flour for einkorn flour?

Absolutely! You can use all-purpose flour, though keep in mind that einkorn gives these muffins their special nutty flavor and slightly different texture—other flours will be just as tasty, but the character will change a bit.

Do I need to thaw frozen blueberries before using?

No need to thaw—just toss frozen blueberries directly in the flour and fold into the batter. This keeps your muffins from getting soggy and helps maintain that lovely blueberry shape and burst inside each one.

How do I prevent overmixing the batter?

Stir the wet and dry ingredients together just until you don’t see any obvious flour streaks; a few lumps are fine. Overmixing can make the muffins tough instead of tender, so embrace a quick, gentle technique.

Why do I toss blueberries with flour?

Coating the blueberries in a little einkorn flour helps suspend them evenly throughout the muffins so they don’t all end up at the bottom. It’s a small step with a big impact on each muffin’s appearance and taste.

Can I add other mix-ins to this recipe?

Definitely! Try mixing in some lemon zest, chopped nuts, or even a handful of chocolate chips for a twist while still letting the classic flavor of Einkorn Blueberry Muffins shine through.

Final Thoughts

I hope you’re as excited as I am to bake a batch of Einkorn Blueberry Muffins—they’re bursting with flavor, incredibly easy to make, and always a delight to share. If you give them a try, don’t forget to savor that first warm bite and share the joy with someone you love. Happy baking!

Einkorn Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 19 reviews

Author: Emma
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Einkorn Blueberry Muffins are a delightful treat that combines the nutty flavor of einkorn flour with bursts of juicy blueberries. Perfect for breakfast or as a snack, these muffins are easy to make and sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

2 cups einkorn flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Wet Ingredients:

1 cup whole milk or buttermilk
1/3 cup melted butter or coconut oil
1 large egg
1 teaspoon vanilla extract

Blueberries:

1 1/2 cups fresh or frozen blueberries
1 tablespoon einkorn flour (for tossing blueberries)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or greasing.
Combine dry ingredients: In a large bowl, whisk together einkorn flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk milk, melted butter, egg, and vanilla until smooth.
Prepare blueberries: Toss blueberries with einkorn flour.
Combine ingredients: Pour wet ingredients into dry, stir until just combined, then fold in blueberries.
Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.