Muffins are a staple baked good in our house, and these einkorn lemon blueberry muffins are definitely a favourite! The use of freshly milled einkorn flour adds a delightful nutty undertone to this classic muffin flavour, making each bite a delicious combination of sweetness and citrus brightness. Perfect for breakfast or as a snack, these einkorn lemon blueberry muffins are a real crowd-pleaser!

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Muffins are the best because they’re pretty much fool-proof. As long as you have a couple key ingredients and a certain consistency, you’ll come out with a muffin! Soft or dense, puffed and fluffy or short and chewy, muffins are beautiful in all shapes and sizes and flavours. However, this einkorn lemon blueberry muffin in particular might be one of the most beautiful and delicious and I’ll show you how to make it!

What is Einkorn?

Einkorn is an ancient grain and one of the earliest cultivated forms of wheat. It is rich in protein, vitamins, and minerals compared to modern wheat varieties. Einkorn produces a light flour that has a slightly nutty and sweet flavour, making it an excellent choice for various baked goods.

Its unique gluten structure is often easier to digest for some people, although it still contains gluten. Additionally, einkorn is more resilient in cultivation, thriving in poorer soils and harsher climates, making it a sustainable option even though it’s the most expensive grain I’ve seen on the market.

What is an Ancient Grain?

An ancient grain refers to a variety of grain that has remained largely unchanged over thousands of years. Other examples include, emmer, einkorn, kamut, quinoa, teff, and amaranth. These grains are prized for their lack of modification and hybridization, preserving their original nutritional properties and characteristics.

Where To Source Einkorn Flour

Einkorn is one of the more difficult flours to source. If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled einkorn flour. If you’re living in the country and you can source whole grains, you may want to consider milling your own einkorn flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a Kitc h enAid grain mill attachment.

If you’re really enjoying working with einkorn and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.

Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!

If you can’t find einkorn flour in your area, you can use any other whole grain flour for this recipe.

Materials You’ll Need To Make Einkorn Lemon Blueberry Muffins

Small Saucepan: For melting butter.
Medium Sized Mixing Bowl: For mixing all ingredients.
Kitchen Scale or Measuring Cups: For measuring out ingredients. I prefer using a kitchen scale but work with what you have!
Muffin Tins: Enough to hold 12 muffins.
Muffin Tin Liners: I use these reusable silicone muffin liners but parchment liners work great as well.
Scoop: For scooping the muffin batter. You can also use regular spoons.

Ingredients You’ll Need To Make Einkorn Lemon Blueberry Muffins

Einkorn Flour: This recipe is made for einkorn flour but if you can’t find einkorn you can use spelt or whole wheat.

White Flour: I use trusty ol’ all-purpose flour.

Sugar: In this recipe, I used organic cane sugar. You can also experiment with a less refined sugar such as rapadura or sucanat.

Butter: Melted butter is what I use in this recipe. You can also use melted coconut oil or lard.

Eggs: Any eggies will do.

Milk: With any percentage of fat. The more fat, the softer and moister the muffin.

Vanilla: I use homemade vanilla but any vanilla is delicious.

Lemon Extract (optional): If you want to add another lemony boost.

Yogurt: I use yogurt but you can substitute with apple sauce.

Baking Powder: The almighty baking powder. Any brand will do the trick.

Salt: I use pink Himalayan sea salt in this recipe but any salt is great.

Blueberries: I used locally grown and frozen blueberries for this recipe but you can use fresh, just be gentle.

Lemon Zest: Fresh lemony zest adds so much flavour, you won’t want to compromise on this.

How To Make Einkorn Blueberry Lemon Muffins

Melt Butter: Melt the butter in a small saucepan over low heat.
Mix Sugar: In a medium bowl, combine the sugar with the melted butter.
Add Flavours and Eggs: Stir in the vanilla extract, then add the eggs, mixing until fully incorporated.
Incorporate Yogurt and Zest: Add the yogurt, milk, lemon zest and lemon juice, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the einkorn flour, all-purpose flour, baking powder, and salt.
Mix Dry and Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
Fold in Blueberries: Gently fold in the blueberries until evenly distributed.
Rest: Let the batter rest and hydrate for 15+ minutes while you do the next steps.
Preheat Oven: Preheat your oven to 450°F (232°C).
Prepare Muffin Tins: Line muffin tins with muffin liners.
After Rest: Once the rest is done, scoop the batter into each liner to the top until there’s no batter left.
Bake: Place in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool: Let the muffins cool in the liners for a few minutes. If using silicone liners, allow them to cool completely before removing.
Enjoy: Enjoy your delicious einkorn blueberry lemon muffins!

Notes

Putting muffins into a hot oven and then reducing the temperature helps it rise better. The initial high heat gives the muffins a quick lift, and then lowering the temperature allows it to bake evenly without burning the outside. This technique ensures a well-risen muffin with a tender inside.

Einkorn Lemon Blueberry Muffins

Bronwyn Case

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Prep Time 30

Cook Time 30

Total Time 1

Servings 12 Muffins

Equipment

Small Saucepan
Two Medium Sized Mixing Bowls
Kitchen Scale or Measuring Cups
Muffin Tins
Muffin Tin Liners
Large Ice Cream Scoop

Ingredients

1½ cups Einkorn Flour 180g
1½ cups White Flour 180g
1 cup Sugar 200g
1/2 cup Butter 120g
2 Eggs
3/4 cup Milk 150g
1 tbsp Vanilla
1 cup Yogurt 225g
1 tbsp Baking Powder
1 tsp Salt
1 cup Blueberries
1 Lemon juiced and zested

Instructions

Melt Butter: Melt the butter in a small saucepan over low heat.
Mix Sugar: In a medium bowl, combine the sugar with the melted butter.
Add Flavours and Eggs: Stir in the vanilla extract, then add the eggs, mixing until fully incorporated.
Incorporate Yogurt and Zest: Add the yogurt, milk, lemon zest and lemon juice, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the einkorn flour, all-purpose flour, baking powder, and salt.
Mix Dry and Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
Fold in Blueberries: Gently fold in the blueberries until evenly distributed.
Rest: Let the batter rest and hydrate for 15+ minutes while you do the next steps.
Preheat Oven: Preheat your oven to 450°F (232°C).
Prepare Muffin Tins: Line muffin tins with muffin liners.
After Rest: Once the rest is done, scoop the batter into each liner to the top until there's no batter left.
Bake: Place in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool: Let the muffins cool in the liners for a few minutes. If using silicone liners, allow them to cool completely before removing.
Enjoy: Enjoy your delicious einkorn blueberry lemon muffins!