Blueberry Streusel Einkorn Muffins

Blueberry Streusel Muffin Batter

Blueberry Streusel Einkorn Muffins

Blueberry Streusel Muffins
Packed with blueberries and einkorn flour, these tender, fluffy muffins are simple to make and are sure to transport you to your favorite bakery in no time. The streusel topping is buttery and ...fragrant, making them a contender for special occasions or weekend breakfasts. Great covered at room temperature for up to three days or freeze for up to three months.

Einkorn Baking Tips

● As einkorn is lower in starch than modern wheat, adding an extra egg or whipped egg white to cakes and muffins will help with overall texture and keep the cake from becoming too dense.
● We recommend always weighing ingredients with a scale. While a cup of flour may vary between our kitchen and yours, our scales will be in harmony.
● Experimentation is the best way to get a great result. After a few tries you’ll have it just how you like it!


How to Make Blueberry Streusel Muffins

Preheat your oven and line a muffin pan with muffin liners. Grab 3 mixing bowls.

Toss the blueberries in a little flour. Then, whisk together the flour, baking powder, baking soda, and salt and, whisk together the butter, eggs, sugar, buttermilk, vanilla extract, and lemon zest.

Fold the flour mixture into the wet ingredients and stir to combine. Then add the blueberries and stir carefully.

Next, you’ll make your streusel topping. To do this, mix together the oats, flour, and brown sugar. Then, using your fingertips, work the butter into the dry ingredients until the mixture is chunky without any dry bits of flour remaining in the bottom of the bowl.

 

Einkorn Blueberry Streusel Muffin Recipe

Ingredients

For the Muffins:

  • 1 ½ cups (260g) blueberries, fresh or frozen
  • 2 ½ cups (300 g) All-Purpose Einkorn Flour, or 3 cups (288 g) jovial Whole Grain Einkorn Flour, plus more to coat the blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons (84g) unsalted butter, melted and cooled
  • 2 large eggs
  • ½ cup (100g) sugar
  • 1 cup (220 g) buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

For the Streusel Topping:

Instructions

  1. Preheat the oven to 425 F. Line a standard muffin pan with muffin liners.
  2. Place the blueberries in a small bowl and toss with a few teaspoons of flour.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In another medium mixing bowl, whisk together the butter, eggs, sugar, buttermilk, vanilla extract, and lemon zest.
  5. Fold the flour mixture into the wet ingredients and stir to combine with a wooden spoon or silicone spatula.
  6. Add the blueberries, stirring carefully to incorporate.
  7. Make the streusel topping: in a small bowl, combine the oats, flour, and brown sugar and stir to combine. Using your fingertips, work the butter into the dry ingredients until incorporated – the mixture should be chunky without any dry bits of flour remaining in the bottom of the bowl.
  8. Fill the muffin cups nearly to the top of the liner, and top with a spoonful of streusel topping.
  9. Bake for 5 minutes at 425 F, then reduce the oven temperature to 375 F and bake for an additional 15-17 minutes, or until muffins are golden brown.
  10. Allow muffins to cool completely in the pan before enjoying.