Easy Kid Friendly Einkorn Blueberry Mini Muffins
These easy and delicious einkorn blueberry mini muffins are a kid friendly and more nutritious twist on packaged mini muffins from the store. Soft, fluffy, and packed with dried blueberries, they make a delicious and easy breakfast or snack anytime of day!
I am on a mission to make packaged foods more nutritious, without sacrificing flavor of course! I can remember eating (and loving) the Little Bites muffins as a kid. These days, I found myself wanting to make a homemade version of those wonderful little muffin bites without all the extra added stuff. Luckily it is super easy to make homemade mini muffins! I gave these an extra nutritious boost by swapping out regular all purpose flour for einkorn flour. Einkorn flour is an ancient grain that hasn’t been processed the same way modern wheat has. Because of this, it is packed full of nutrients, and is a great way to sneak in more protein and vitamins into your standard recipes! It also brings a subtle nutty flavor to baked goods that I really enjoy. I have used it successfully in brownies, pancakes, and even cornbread!
Delicious blueberry muffins made with whole grains? Sign me up!
Ingredients
To make these wonderful and delicious muffins, you will need:
- All purpose Einkorn flour
- Butter (can use unsalted butter or salted)
- Dried blueberries
- Brown sugar
- Egg
- Milk
- Vanilla extract
- Baking powder
- Salt
- Extra sugar, for sprinkling on top
How to Make Mini Einkorn Blueberry Muffins
- Preheat oven to 375 degrees. Lightly grease a mini muffin tin and set aside.
- In a large bowl, combine 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Stir and set aside.
- In a separate bowl, combine 1/4 cup softened butter and 3/4 cup brown sugar and cream together until light and fluffy.
- Add in 1 egg egg, 1 tsp vanilla extract, and 1/4 cup of milk to this bowl, stirring to combine.
- Add in the dry ingredients to the wet ingredients, stirring well before folding in 1 cup of dried blueberries.
- Using a small cookie scoop, scoop out small portions of the muffin batter into the muffin tin.
- Sprinkle the tops of each unbaked muffin with a light sprinkle of sugar.
- Bake muffins in preheated oven for 13-15 minutes or until lightly browned on top.
- Serve warm with a small slab of butter. Yum!
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Quick Tips for Success
- Add dried blueberries to a cup of hot water and let them soak for 5-10 minutes. This will help plump the blueberries back up before adding to the batter.
- For a more natural sweetener, you can substitute coconut sugar for the brown sugar, one for one.
- You can use fresh or frozen blueberries in place of the dried blueberries! Be aware if you use frozen, your batter will more than likely turn purple. It will still be delicious!
- If using fresh blueberries, toss the berries with a little flour (couple tablespoons) to ensure they don’t all sink to the bottom of the muffins.
- I used regular milk for this recipe, but you can swap non-dairy milk if you prefer.
- Don’t overmix! Mixing the batter until just combined helps ensure fluffy muffins.
- Sprinkling the extra sugar on top of the muffins is optional, but I like the texture that it brings.
- Bake time can vary. For best results, make sure to keep a close eye on the muffins after about 10 minutes.
- These muffins store well in an airtight container for up to 3 days.
- These muffins can be baked and then put in the freezer to freeze for up to 3 months. After baking, make sure to cool completely and then place the muffins in a freezer bag or container. When ready to eat, thaw in the refrigerator overnight or at room temperature on the counter. To warm them up, microwave for 20 seconds.
Looking for More Einkorn Recipes?
- Einkorn Cornbread w/ Cinnamon Honey Butter
- Einkorn Blueberry Crisp
- Einkorn Chocolate Chip Skillet Cookie
- Fudgy Einkorn Brownies
Pin it For Later!
I’m not lying when I say my two year old absolutely loved these! They really are some of the best muffins.
You can find the easy printable recipe card down below. If you try them, make sure to come back and leave a comment to let me know how they turned out!
Einkorn Blueberry Mini Muffins
These easy and delicious blueberry mini muffins are a kid friendly and more nutritious twist on packaged mini muffins from the store. Soft and fluffy muffins packed with blueberries, they make a delicious breakfast or snack anytime of day!
Ingredients
- 1 1/2 cups all purpose einkorn flour
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 egg
- 1/4 tsp salt
- 1/4 cup milk
- 1 cup dried blueberries
Instructions
- Preheat oven to 375 degrees. Lightly grease a mini muffin tin and set aside.
- In a large bowl, combine the flour, baking powder, and salt. Stir and set aside.
- In a separate bowl, combine softened butter and brown sugar and cream together until light and fluffy.
- Add in the egg, vanilla extract, and milk, stirring to combine.
- Add in the dry ingredients, stirring well before adding in the dried blueberries.
- Using a small cookie scoop, scoop out small portions of the muffin batter into the muffin tin.
- Sprinkle the tops of each unbaked muffin with a light sprinkle of sugar.
- Bake in preheated oven for 13-15 minutes or until lightly browned on top.
- Serve warm with a small slab of butter. Yum!
