Buttermilk Blueberry Einkorn Muffins
A couple weeks ago I thought it was a smart idea to bring home 12lbs of blueberries and 35 peaches. That is, until they actually were on my counter and I was practically on a race against time to do something with all of them so they didn’t go to waste AND I was dealing with pregnancy exhaustion.
Wait, why did I bring home so many blueberries and peaches?
If you don’t recall, last year I bought a crate full of bananas for $5 and I was faced with the same problem: doing something with them so they don’t go bad. I made a bad ass banana bread out of them (well, a couple banana breads) and I froze the rest. I’m STILL using bananas out of my freezer.
It’s like I never learn.
Regardless, I had to do something so I searched the web for blueberry recipe inspiration. Yes, I could put them in smoothies. Yes, I could freeze them. Yes, I could dehydrate them (which I decided to do since my dehydrator needs to be used more). But I wanted to do something besides those boring (but good for putting away bulk amounts of blueberries).
So many ideas, little energy, and not enough blog posts; so I headed to my Facebook page and asked you to vote on what you wanted to see next. It was a close call between the peach and blueberry shortbread and buttermilk blueberry muffins. Peach butter came in third.
I ended up making all three of them.
The refrigerator-friendly peach butter will be shared on a site I contribute for soon (along with a vanilla dutch baby since you voted for that next). I made a peach and blueberry shortbread but that got eaten before I could take photos. Literally, a 9×13 pan got devoured in 3 days. I hope to make that again but for now, I bring you my buttermilk blueberry einkorn muffins!
I use einkorn flour pretty much exclusively in my baking because of how good it is. It’s like the smoothness of unbleached flour but the nutrients of spelt, combined with a composition that makes the gluten more tolerable. Einkorn for the win!
I’m really happy with how these blueberry muffins turned out; they’re moist, spongey, have the perfect amount of sweetness, and have a hard, crusty top.
Seriously, I never knew a muffin could taste so good.
A few notes before you make these delicious buttermilk blueberry einkorn muffins:
- I use vanilla bean paste in the recipe because I love the vanilla bean flakes and I think it gives the muffin more dimension. If you don’t have it, opt for 1 tsp vanilla extract
- The vanilla bean paste is thick, so you’ll want to make sure you mix well before pouring into the dry ingredients.
- The first batch I made with all coconut sugar; it was really good but it was lacking a little dimension which is why I added brown sugar. If you want a less sweeter muffin, just choose all coconut sugar.
- If using brown sugar, the brown sugar will clump up so take your whisk and mash the pieces smaller
- If using frozen blueberries, you WILL feel like you are getting an arm workout when mixing– this is normal.
- The batter will be thick– this is okay. Use an ice cream scoop for easier bowl to muffin pan transfer.
- LIBERALLY coat the muffin tins with coconut oil and they won’t stick.
- 2½ cups einkorn flour (The brand I love)
- ½ cup coconut sugar (This is one of the best deals I've found on coconut sugar)
- ¼ cup brown sugar (Please choose organic to ensure it's non-gmo)
- 2 tsp baking powder (I bake with this aluminum-free brand)
- ½ tsp baking soda
- Zest of one lemon
- 1 large egg
- 1 cup buttermilk
- ½ cup virgin coconut oil, melted on the stove first (This is the coconut oil I use)
- 1½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 1½ cups organic blueberries (fresh or frozen)
- Preheat the oven to 375 degrees; grease muffin tin liberally with coconut oil
- In a large bowl, mix together all the dry ingredients plus the lemon zest. Refer to note # 3 regarding brown sugar.
- If you haven't done so already, melt your coconut oil on the stove or in the oven.
- In a separate bowl, whisk egg, add buttermilk, vanilla bean paste, and melted coconut oil. Mix well because the vanilla bean paste is thick and requires extra mixing.
- Pour the wet ingredients into the dry ingredients and fold with a spatula. Do this only until it's combined (where you don't see much dry flour anymore). Over mixing with cause the muffins to be tough.
- Dump blueberries in and fold a couple times to combine.
- Using an ice cream scoop, fill each muffin tin pretty much all the way. You will have enough batter to make 12 muffins.
- Bake for 20-25 minutes; check doneness with a tooth pick coming out clean. My oven cooked my muffins in exactly 20 minutes.
- Place muffin tray on a wire rack for 10 minutes; then pop muffins out of tin and place on wire rack to cool completely.
- Freeze half for quick meals later; reheat by placing muffin in a 350 degree oven for 10 minutes
I love blueberry muffins…and with the top all crunchy these ones are a win. They remind of ones I used to get at a local diner growing up! Yum!
These look so good!!! I wish I had some to eat this morning. I can’t wait to be able to bake again. I feel lost without any kitchen items.
These look so good! I have never baked with einkorn before but it sounds delicious!
I have also been guilty of buying too much produce when it’s a great price and I often end up making tons of fruit leather and freezing it 🙂
Beautiful muffins! I have never used Einkorn flour, I guess I need to get it a go!
These look amazing, the outside crispy edge texture and the inside soft texture. I like that you share about einkorn flour too!
Hi Loriel, I made these muffins this morning and we loved them. Only change was the use of Whey-Lo sugars. Got tickled when I added frozen blueberries to the mix, because the batter became very stiff due to the coconut oil. Thanks for the great recipe I’ll be making this again and again! Yeah Einkorn and Loriel !
I’m so happy to hear that! My favorite part about the muffins is that the top gets crunchy.
Do these have a distinct coconut flavor?
Thank you for your wonderful recipes using einkorn! I’ve been using einkorn exclusively (sometimes with rye for sourdough rye bread) since discovering it and I mill all of my own grains.
I was hoping to try this recipe using my own kefir made from raw goat milk instead of buttermilk. I’m expecting it to be an ok substitute.
Just discovered your site while looking for an einkorn cake recipe to use with the peach, nectarine, apple compote I just made from the our trees.
I made this recipe in it is now my new favorite. I substituted all sugar for 1/2 cup raw honey. Can I link to your recipe from my BeeLoveArtisian facebook page?
How would you veganize this recipe