Light, fluffy, and bursting with blueberries, these muffins are perfect for breakfast or a sweet snack!
Ingredients:
- 2 cups einkorn flour
- Dash of salt
- 2 tbsp baking powder
- ½ cup brown sugar
- 1 cup milk
- 2 eggs
- 1 stick (½ cup) softened butter
- 1 cup frozen blueberries
- Splash of vanilla extract
- Splash of almond extract
Instructions:
- Preheat the oven to 400°F.
- In a mixing bowl, combine einkorn flour, salt, baking powder, and brown sugar.
- In a separate bowl, whisk together the milk, eggs, softened butter, vanilla extract, and almond extract until well combined.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Gently fold in the frozen blueberries.
- Line a muffin tin with paper liners or grease lightly. Fill each cup about ¾ full with batter.
- Place the muffins in the oven, then immediately reduce the temperature to 375°F.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack.
- Serve warm and enjoy!
Tips:
- For extra sweetness, sprinkle a little coarse sugar on top before baking.
- Let the batter rest for 5-10 minutes before baking for a fluffier texture.
- Fresh blueberries can be used instead of frozen, but lightly coat them in flour to prevent sinking.
Enjoy your homemade blueberry muffins! 🍇🧁