Einkorn Blueberry Muffins Recipe

There’s something deeply comforting about a warm muffin fresh from the oven but not just any muffin. This Einkorn Blueberry Muffins Recipe delivers all the nostalgic flavor of classic bakery muffins with the wholesome goodness of ancient grain. Einkorn flour creates a tender, slightly nutty base that pairs beautifully with juicy bursts of blueberries. The result? Moist, fluffy muffins that are naturally satisfying without feeling heavy. Whether you’re baking for breakfast, snacks, or a cozy weekend treat, this version is easy to make and impossible to forget. Bonus: it works just as well with fresh or frozen berries.

Why you’ll love Einkorn Blueberry Muffins Recipe?

Here’s what makes these einkorn blueberry muffins worth baking:

• They’re simple, but not plain. The flavor of einkorn flour has a natural depth mildly nutty, slightly sweet that brings something extra to every bite.
• They rise tall and stay tender. You’ll get that golden dome on top and a soft crumb inside, without any tricks or special tools.
• They work with what you have. Fresh or frozen blueberries? Either is fine. No dairy? Easy swaps still taste great. 
• They keep well. You can make a batch on Sunday and still enjoy one midweek without it drying out.

There’s something satisfying about baking from scratch with ingredients that feel close to the source. These muffins deliver that feeling without adding stress to your kitchen.

Ingredients Needed

These muffins are built on simple pantry staples, with the richness of einkorn flour and the brightness of real blueberries. Here’s what you’ll need:

Dry Ingredients

• 2¾ cups all-purpose einkorn flour (330g): You can also use regular all-purpose flour, but the flavor and texture won’t be quite the same.
  
• ½ tablespoon baking soda: Helps the muffins rise evenly.
  
• ½ teaspoon fine sea salt: Balances sweetness and enhances the flour’s natural flavor.

Wet Ingredients

• ½ cup unsalted butter, softened: Adds richness and keeps the crumb moist. For dairy-free, use a plant-based butter like Earth Balance.
  
• 1 cup cane sugar: Gives just the right amount of sweetness without overpowering the fruit.
  
• 2 large eggs, room temperature: These provide structure and help the muffins hold their shape.
  
• 1 cup whole milk: Adds moisture. You can sub almond milk or oat milk if needed.
  
• 1 tablespoon vanilla extract: Rounds out the flavor.

Add-Ins

• 1½ cups blueberries: Fresh is best for appearance, but frozen works well too. No need to thaw just toss them in a little flour before folding into the batter to avoid sinking.

Optional Crumble Topping

• ¼ cup cane sugar: Adds a light crunch.
  
• 1 tablespoon einkorn flour: Binds the topping together.
  
• 2 teaspoons melted butter: Helps the topping crisp up.
  
• ⅛ teaspoon ground cinnamon: Optional, but it gives a warm bakery-style touch.

Notes & Substitutions

• Flour Swaps: Regular all-purpose flour works in a pinch, though einkorn gives a softer texture and deeper flavor. For gluten-free, try a 1:1 GF blend, but expect slightly different results.
• Butter Options: Grass-fed butter (like Kerrygold) brings a richer flavor. For dairy-free, choose a neutral plant-based alternative with a high fat content.
• Sweeteners: You can replace cane sugar with coconut sugar or even maple syrup just reduce the milk slightly if using liquid sweeteners.
• Egg-Free: A flax egg (1 tbsp ground flax + 3 tbsp water per egg) works, though muffins will be a bit denser.

When in doubt, stick to the base recipe once before experimenting. Einkorn behaves differently than modern flours, so it’s worth getting a feel for the texture first.

How to Make Einkorn Blueberry Muffins

These muffins come together in one bowl, with a few simple techniques to guarantee soft, bakery-style results. Before you begin, make sure your eggs and butter are at room temperature for better mixing.

Step 1: Preheat the Oven

Set your oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or lightly grease it.

Why it matters: The high initial heat helps create domed muffin tops. We’ll lower it partway through baking to finish them gently.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 2¾ cups einkorn flour
• ½ tbsp baking soda
• ½ tsp salt

Tip: Whisking helps break up clumps and evenly distributes the leavening.

Step 3: Add Butter, Sugar & Eggs

Add the ½ cup softened butter and 1 cup sugar to the bowl. Mix until well blended it’ll look a bit crumbly at first. Then beat in the 2 large eggs, one at a time.

Watch for texture: The batter should start to smooth out and look pale and fluffy.

Step 4: Add Milk & Vanilla

Pour in 1 cup milk and 1 tbsp vanilla extract. Stir gently until the batter is smooth and thick don’t overwork it.

Step 5: Fold in the Blueberries

Toss 1½ cups of blueberries with a spoonful of flour (optional but recommended) to help prevent sinking. Gently fold them into the batter using a spatula.

Don’t overmix. Once the berries are in, stop stirring. Overmixing einkorn batter can lead to dense, heavy muffins.

Step 6: Make the Crumble Topping (Optional)

In a small bowl, combine:

• ¼ cup sugar
• 1 tbsp einkorn flour
• 2 tsp melted butter
• ⅛ tsp ground cinnamon

Use a fork or your fingers to mix until crumbly.

Step 7: Fill the Muffin Pan

Divide the batter evenly among the 12 muffin cups. Sprinkle the crumble topping over each one, if using.

Step 8: Bake in Two Stages

• Bake at 425°F for 5 minutes.
• Without opening the oven, reduce the heat to 375°F (190°C) and bake for another 15–17 minutes.

Check for doneness: Insert a toothpick into the center if it comes out clean or with a few moist crumbs, they’re done.

Step 9: Cool Before Serving

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. This keeps the bottoms from going soggy.

Pro Tips & Troubleshooting

Getting perfect muffins isn’t about complicated steps it’s about paying attention to small details. Here’s how to get the best results from your einkorn blueberry muffins recipe, plus a few common mistakes to watch out for.

Expert Tips

• Start hot, finish low
  Begin baking at a higher temperature (425°F) to help the muffins rise quickly and form a beautiful dome. Lowering the heat prevents overbaking.
• Don’t overmix einkorn flour
  Einkorn is more delicate than modern wheat. Mix just until the batter comes together no more. This keeps the crumb soft and fluffy.
• Toss your berries in flour
  Lightly coating blueberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom. 
• Room temp ingredients are key
  Cold eggs or milk can make the batter curdle or separate. Let everything sit out for 15–20 minutes before mixing. 
• Weigh your flour
  Einkorn tends to pack down in cups. For best accuracy, use a digital scale and aim for 330g of flour. 

Common Mistakes to Avoid

• Overmixing the batter
  This is the #1 reason for dense muffins. Stop stirring once everything is just combined.
• Using too much flour
  Scooping straight from the bag compacts flour. Spoon it into your cup or use weight for precision.
• Underbaking
  Don’t pull them out too early. Look for a golden top and use the toothpick test to check the center.
• Skipping the rest time
  Let the muffins sit in the pan for a few minutes before transferring to a rack. It helps them set and avoids soggy bottoms.

Serving, Storage & Variations

These muffins are best the day they’re made warm, fragrant, and gently golden but they’re still great the next morning or even a few weeks later if you plan ahead.

How to Serve Them

There’s no wrong way to enjoy these. I usually eat one as-is, still a little warm from the pan. But if you want to mix it up:

• Split one and toast it lightly adds a crisp edge and wakes up the flavor.
• Add a smear of butter or blueberry jam for a richer bite.
• Want a touch of tartness? A dollop of lemon yogurt on the side works surprisingly well.

How to Store Them

Once the muffins have cooled, here’s how to keep them fresh:

• On the counter: Store in a sealed container for up to 3 days. I like to line the bottom with a paper towel to catch extra moisture.
• In the fridge: They’ll hold for about 5 days, though they may firm up a little. Warm briefly before eating.
• In the freezer: Wrap individually and freeze. According to the USDA, food stored at 0°F (–18°C) remains safe indefinitely, though best quality is within 2–3 months. Let them thaw at room temperature briefly or reheat in a 300°F oven for 8–10 minutes. For more on food storage, Nutrition.gov offers helpful tips.

Reheating Tip: Always reheat muffins gently in the oven. Avoid microwaving too long overheating can make them rubbery.

Easy Recipe Variations

You can keep things simple, or make small changes based on what you have:

• Add lemon zest to the batter for a bit of brightness.
• Swap in frozen blueberries no need to thaw, just coat in flour before folding in.
• Try a sugar-free version using maple syrup or honey instead of cane sugar (reduce the milk slightly to balance).
• Make them dairy-free with oat milk and a plant-based butter substitute. Still soft. Still good.
• Add chopped nuts if you like a little crunch almonds or pecans work well.

Looking for wholesome ingredients? Try our Flaxseed Blueberry Muffins and Kodiak Mix Blueberry Muffins. Explore the full collection in our Blueberry Muffins Recipe Guide.

Nutritional Information

One of the advantages of baking with einkorn flour is knowing exactly what’s in your food. Each muffin strikes a balance between indulgent and nourishing. Below is a breakdown based on the standard recipe, per muffin.

Macronutrients (Per Muffin)

These muffins aren’t low-carb, but they’re made with a grain that your body may tolerate better than modern wheat. The butter and milk add richness and help keep you full.

Micronutrients (Per Muffin)

Einkorn wheat is more than just an ancient grain it may be nutritionally superior. According to NCBI research, einkorn contains more protein, iron, lutein, and zinc than modern wheat, along with a better ratio of unsaturated fatty acids. Its antioxidant and anti-inflammatory properties also stand out (NCBI Study).

Note: These are estimated values. For precise tracking, use tools like MyFitnessPal or Cronometer if you change any ingredients.

Conclusion

If you’ve been looking for a muffin that feels homemade, tastes like something from a cozy café, and still fits your real-life pantrythis einkorn blueberry muffins recipe checks all the boxes.

They’re soft in the middle, lightly golden on top, and loaded with juicy blueberries. Einkorn flour brings a gentle, nutty flavor that sets them apart from typical muffins, and the one-bowl method makes cleanup easy.

Whether you’re new to ancient grains or you’ve been baking with einkorn for a while, this is the kind of recipe you’ll come back to. It’s reliable, flexible, and always a hit.

Frequently Asked Questions (FAQ)

Einkorn Blueberry Muffins Recipe

Recipe by Elsie Rol

0.0 from 0 votes

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy to Moderate

Servings

12

muffins

Prep time

13

minutes

Cooking time

20

minutes

Calories

297

kcal

Bake soft, fluffy einkorn blueberry muffins that are easy to digest and full of flavor. Get the full recipe and pro tips to make them perfect!

Ingredients

• Dry Ingredients

• 2¾ cups 2¾ all-purpose einkorn flour (330g)

• ½ tbsp ½ baking soda

• ½ tsp ½ fine sea salt

• Wet Ingredients

• ½ cup ½ unsalted butter, softened

• 1 cup 1 cane sugar

• 2 large 2 eggs, room temperature

• 1 cup 1 whole milk

• 1 tbsp 1 vanilla extract

• Add-Ins

• 1½ cups 1½ blueberries (fresh or frozen, coated lightly in flour)

• Optional Crumble Topping

• ¼ cup ¼ sugar

• 1 tbsp 1 einkorn flour

• 2 tsp 2 melted butter

• ⅛ tsp ⅛ ground cinnamon

Directions

• Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease.
• Whisk dry ingredients: In a large bowl, combine flour, baking soda, and salt.
• Cream butter & sugar: Add softened butter and sugar to the bowl and mix until fluffy. Beat in eggs one at a time.
• Add wet ingredients: Pour in milk and vanilla. Stir until just combined—don’t overmix.
• Fold in blueberries: Gently fold them in to avoid crushing and overmixing.
• Make crumble topping (optional): In a small bowl, mix all topping ingredients until crumbly.
• Fill muffin tin: Divide batter evenly. Sprinkle with topping, if using.
• Bake at 425°F for 5 minutes. Without opening the oven, reduce to 375°F (190°C) and bake another 15–17 minutes.
• Cool in pan 5 minutes, then transfer to a wire rack.

Equipment

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  Mixing bowlMixing bowl
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  Measuring cups and spoonsMeasuring cups and spoons
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  WhiskWhisk
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  Muffin tin (12-cup standard size)Muffin tin (12-cup standard size)
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  muffin cups paper linersmuffin cups paper liners
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  Wire cooling rackWire cooling rack
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  OvenOven

Notes

• If using frozen blueberries, don’t thaw just coat in flour before folding in.
• For dairy-free, swap butter and milk for plant-based alternatives.
• Overmixing einkorn batter can cause dense muffins. Mix gently.
• Store muffins in an airtight container for up to 3 days or freeze up to 2 months.

Nutrition Facts

• Calories: 297kcal
• Fat: 10g
• Saturated Fat: 6g
• Trans Fat: 0.3g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Cholesterol: 52mg
• Sodium: 319mg
• Potassium: 91mg
• Carbohydrates: 47g
• Fiber: 1g
• Sugar: 24g
• Protein: 5g
• Vitamin A: 340IU
• Vitamin C: 2mg
• Calcium: 38mg
• Iron: 2mg