LEMON BLUEBERRY MUFFINS (WITH EINKORN)

March 27, 2019

I tried this recipe for the first time the night before I had to bring them to a bake sale. I crossed my fingers and prayed that they would look and taste good. It ended up working perfectly and everyone loved them! I love baking with einkorn flour, because it has such a nice subtle taste, and it is so much better for you than modern wheat. The blueberries and lemon compliment each other so well, and the muffins are just the perfect sweetness.

Serves: 12- 16

Ingredients:

3 cups of einkorn flour, plus 1 teaspoon for dusting ( all-purpose or whole grain, and I used YL’s einkorn flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp of salt ( we use the Real Salt brand)
1 cup ( 200 g) coconut sugar
3/4 cup (185 g) plain yogurt
1/2 cup (125 g) whole milk or almond milk
10 tbs (140 g) unsalted butter, melted
3 large eggs ( or 4 1/2 tbs of ground flax seed + 1 cup of water, let sit for 5 minutes)
2 cups (240 g) fresh or frozen blueberries
3 drops of Young Living Lemon EO

Directions:

Preheat oven to 425°F. Fill a muffin tin with 12 paper liners ( this recipe usually makes a couple more muffins, so add 2-4 extra paper liners in a second muffin tin just in case).
In a large mixing bowl, sift together the 3 cups of flour, baking powder, baking soda, and salt. In a medium bowl, combine the yogurt, milk, lemon EO, and melted butter.
In the bowl of a standing mixer fitted with the wire whip attachment, beat the eggs until they are a smooth yellow color ( if using flax eggs, just beat until a little frothy). Add the sugar and beat on medium-low speed for 1 minute, then on high a couple more minutes until the mixture forms thick ribbons.
Fold the flour mixture gently into the egg, using a circular motion to completely incorporate it into the batter. Gently stir the yogurt mixture into the batter. ( Be sure to scrape the sides and bottom of the bowl as you go). Toss the blueberries with the remaining 1 teaspoon of flour, then fold them gently into the batter until the dry flour is completely absorbed. Spoon the batter evenly into the cups, filling nearly to the rim of the cup.
Place the muffins in the oven, then reduce the oven temperature to 375°F. Bake for 25-30 minutes until a toothpick comes away clean when inserted into the center of the muffins. Let cool in pan for 15 minutes, then remove from the pan and cool completely. The muffins can be stored in an airtight container for up to 3 days.