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!
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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!
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Ingredients You’ll Need
Tips for Preparing to Make This Recipe
- 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.
- 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.
Be sure to check out the full recipe and ingredient list below!
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How to Make Mini Einkorn Blueberry Muffins
- Preheat oven to 375 degrees. Lightly grease a mini muffin pan and set aside.
- Optional: Add dried blueberries to a cup of hot water. Let them soak for 5-10 minutes. This will help plump the blueberries back up before adding to the batter.
- In a large bowl, combine einkorn flour, baking powder, and salt. Stir and set aside.
- In a separate bowl, combine the softened butter and brown sugar. Cream together until light and fluffy.
- Add in the egg, milk, and vanilla extract, stirring to combine.
- Add 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 12-15 minutes or until lightly browned on top.
- Serve warm with a small slab of butter. Yum!
Storage and Freezing
- Storage: Baked muffins will store well in an airtight container for up to 3 days.
- Freezing Instructions: 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 or heat in the oven at a low temperature until warm.
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Einkorn Blueberry Mini Muffins
Ingredients
- 1 1/2 cups all purpose einkorn flour
- 1/4 cup butter softened
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 1 egg
- 1/4 cup milk
- 1 cup dried blueberries
Instructions
- Preheat oven to 375 degrees. Lightly grease a mini muffin tin and set aside.
- Optional: Add dried blueberries to a cup of hot water. Let them soak for 5-10 minutes. This will help plump the blueberries back up before adding to the batter.
- 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. 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. Mix well.
- Using a small cookie scoop, scoop out small portions of the muffin batter into the muffin tin.
- Optional: 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. Enjoy!
Notes
- Blueberry Variations: 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.
- Bake time can vary. For best results, make sure to keep a close eye on the muffins after about 10 minutes.
- Storage: Baked muffins will store well in an airtight container for up to 3 days.
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If you enjoyed this recipe for einkorn blueberry muffins, make sure to come back and leave a comment and a 5 star review!
Happy baking,
