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5 from 1 vote

Einkorn Blueberry Muffins

Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Servings: 12 muffins
Author: Valeria - Beets 'n Bones blog

Ingredients

WET

  • 2 eggs
  • 1 cup sugar or maple syrup (I always use less)
  • 1/2 cup farmers cheese tvorog or ricotta (how to make tvorog)
  • 1 cup milk
  • 1 teaspoon vanilla
  • 4 tablespoons butter

DRY

  • 2.5 cups all purpose einkorn flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  • Pre-heat oven to 350ºF.
  • Line a standard 12-cup muffin pan with paper liners.
  • Blend the wet ingredients in a blender until smooth.
  • Sift the dry ingredients together (I use a medium kitchen sieve).
  • Combine dry ingredients with the wet just until no dry spots remain, don't overmix.
  • Optional: toss the blueberries with 1 tablespoon of einkorn flour.
  • Fold the blueberries into the batter; scoop the batter into the cups filling them to the top.
  • Bake einkorn blueberry muffins for 35 minutes, or until the tops brown slightly.