How to Make Healthy Whole-Grain Einkorn Blueberry Muffins From Scratch is easy and a great way to boost fiber intake.
Protein-Packed Powerhouse Muffins with Yogurt
Blueberry muffins are everyone’s go-to snack for breakfast time. This recipe includes a surprise ingredient that will add extra protein and moisture: yogurt.
When you are in a pinch for time in the morning but still want a hearty breakfast, make these ahead of time and freeze them.
Pop them in an oven or toaster oven and enjoy a hot muffin that will keep you feeling full. These muffins will have you feeling satiated and well-nourished thanks to the protein-packed einkorn!
How to Make Healthy Whole-Grain Einkorn Blueberry Muffins From Scratch
Ingredients:
- Whole Wheat Einkorn Flour
- Baking powder and soda
- Salt
- Yogurt
- Milk
- Butter
- Eggs
- Sugar
- Vanilla
- Blueberries
Instructions:
- Preheat Oven to 425º F and line a muffin tin with cupcake liners
- In a large mixing bowl, sift together the dry ingredients: 3 cups flour, baking powder, baking soda, and salt
- In a medium bowl, mix the yogurt, milk, and melted butter.
- In another bowl, whisk the eggs with a mixer until they are smooth. Add the sugar and vanilla. Beat on medium-low for 1 min. Then beat on high until the mixture thickens
- Fold the egg mixture into the large mixing bowl of dry ingredients. Gently stirring until it comes together into a batter.
- Add the yogurt mixture by gently stirring until it comes together.
- Toss the blueberries with 1 teaspoon of dusting flour and add to the batter.
- Mix the batter until the flour is absorbed
- Spoon the batter into the lined muffin tins.
- Bake muffins at 375ºF for 30 min or until the center does not stick.
- Let the muffins cool completely
Whole Wheat Vs. All Purpose Flour Einkorn
The original recipe from Carla Bartolucci uses All Purpose Einkorn Flour, but I used Azure’s Whole-Wheat Unifine Einkorn Flour. The taste is so much more in-depth and full of fiber.
The only conversion from AP to whole grain is to add 5% more hydration to the recipe since the bran in the whole grain flour absorbs more liquid.
Whole Wheat Einkorn Blueberry Muffins
How to Make Healthy Whole-Grain Einkorn Blueberry Muffins From Scratch is easy and a great way to boost fiber intake.
Ingredients
- 3 cups Whole Wheat Einkorn Flour and 1 teaspoon for dusting blueberries
- 3 teaspoons Baking powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup (185 g) Yogurt
- 1/2 cup (125 g) Milk plus 2 tablespoons for whole grain einkorn flour
- 10 tablespoons (140 g) Butter, Melted
- 3 Eggs
- 1 cup (200g) Sugar
- 2 teaspoons Vanilla Extract
- 2 cups (240 g) fresh or frozen Blueberries
Instructions
- Preheat Oven to 425º F and line a muffin tin with cupcake liners
- In a large mixing bowl, sift together the dry ingredients: 3 cups flour, baking powder, baking soda, and salt
- In a medium bowl, mix the yogurt, milk, and melted butter.
- In another bowl, whisk the eggs with a mixer until they are smooth. Add the sugar and vanilla. Beat on medium-low for 1 min. Then beat on high until the mixture thickens
- Fold the egg mixture into the large mixing bowl of dry ingredients. Gently stirring until it comes together into a batter.
- Add the yogurt mixture by gently stirring until it comes together.
- Toss the blueberries with 1 teaspoon of dusting flour and add to the batter.
- Mix the batter until the flour is absorbed
- Spoon the batter into the lined muffin tins.
- Bake muffins at 375ºF for 30 min or until the center does not stick.
- Let the muffins cool completely
Notes
- This recipe has been adapted from Einkorn: Recipes for Nature's Original Wheat. She uses AP Einkorn, which gives a fluffy and lighter muffin.
- Feel free to swap the whole wheat Einkorn for AP Einkorn by reducing the amount of milk.
- Keep in an air-tight container for 3 days. To freeze, store in a freezer bag and pop in the oven to warm the muffins again.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 44mgSodium: 251mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 2g
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