These Einkorn Sourdough Blueberry muffins are simple to make, explode with flavor and are a great healthy option to add to your breakfast rotation.
"Can you make these again?"
Victory! When my husband asks me to make a recipe again, I know I've got a winner. These einkorn sourdough blueberry muffins are going to explode with flavor and you honestly may keep going back for more!
THMers these are going to be a lovely and complete THM E muffin.
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The beginning of summer is bursting with activity around our little homestead. The pigs are growing, the chicks are free-ranging now, the bees are buzzing around our lilac trees, the gardens are growing, and my boys are typically muddy-faced and running around like bandits!
Truthfully, it's just about enough to make my heart soar. But it's busy too! Add that baby #3 is due to arrive next month, and we've got some true summertime busyness happening around here.
This is why I like having some simple recipes around that are easy to whip up but feed all my hungry boys!
It also helps if the recipe is delicious. These sourdough blueberry muffins are not only THM E muffins, but they are simply bursting with summer flavors. The blueberries are subtle enough to not overwhelm the sourdough, but add a sweetness and summer freshness that can only be achieved with fresh fruit.
Tips for Making Blueberry Muffins
- Don't skimp out and use frozen berries! If you must, then you must, but fresh blueberries give these a flavor that cannot be beaten
- If you don't like your blueberries on the bottom of the muffins, sprinkle a little bit of einkorn flour over them before folding them into the dough. This will help them evenly disperse.
- Use sourdough discard or an active sourdough starter. Either will work fine.
- I use Gentle Sweet in this recipe from THM, you can also substitute your own unique sweetener if you wish.
Doesn't this recipe use kefir? How can this be a THM E muffin?
My muffins are sticking to my pan! What can I do?
Mine do too! That's just part of this recipe. If you do not muffins sticking to your pan, here are two tips to try. First, flour your blueberries before you fold them into the batter. Blueberries tend to stick to pans, especially when they are on the bottom. The other solution is to just use muffin liners.
Equipment
- Muffin liners
- A stand mixer (if desired)
- Measuring cups and spoons
- Bowls
- Muffin tins. Cast Iron option. Silicone option.
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Ingredients
- Einkorn flour (whole wheat)
- Gentle Sweet
- Mineral salt
- Baking powder
- Baking soda
- Cinnamon
- Sourdough discard
- Water
- Egg whites (Best if out at room temperature)
- Blueberries
- Vanilla
- Kefir
Fresh is the best! The sourdough blueberry muffins, just don't taste the same without that fresh ingredient.
Instructions
Mix together dry ingredients.
In a separate bowl mix together wet ingredients. Combine wet and dry ingredients together.
Allow to ferment in a refrigerator for 24 hours. After 24 hours preheat the oven to 350 degrees and grease a muffin pan (or line it with paper liners)
Fold in fresh or frozen blueberries.
Fill muffin tins and bake for 13-15 minutes.
Test muffins with a toothpick and allow them to cool.
How to Store, Freeze, or Reheat Blueberry Muffins
I have kept these out on the countertop for a couple of days with no issues, however, since there is kefir in them, my official recommendation is to store them in an airtight container in the refrigerator for up to 3 days. Any longer and the edges start to get chewier.
You can also freeze these muffins. With our coming baby, I'm planning to freeze some of these for an easy snack or breakfast.
When you want to eat them, place them back in the oven at 350 until they are defrosted and warm. The beautiful textures come right back!
More Einkorn Recipes
Healing Home is growing our einkorn sourdough recipe section! These sourdough blueberry muffins are just a sampling of the other delicious einkorn recipes.
Check out these other einkorn recipes!
Easy Einkorn Sourdough Pancakes
Einkorn Sourdough Blueberry Muffins (Trim Healthy Mama)
Ingredients
- 1 cup einkorn flour (whole wheat)
- ⅔ cup Gentle Sweet
- ½ teaspoon mineral salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Wet ingredients
- ½ cup sourdough starter
- 1 cup water divided into ½ cups
- ¾ cup egg whites
- 1 cup blueberries
- 1 teaspoon vanilla
- ½ cup unsweetened kefir
Instructions
Option 1
- Mix together dry ingredients.
- In a separate bowl mix together wet ingredients.
- Combine wet and dry ingredients together.
- Allow to ferment in a refrigerator for 24 hours.
- After 24 hours preheat the oven to 350 degrees and grease a muffin pan (or line it with paper liners)
- Fold in fresh or frozen blueberries.
- Fill muffin tins and bake for 13-15 minutes
- Test muffins with a toothpick and allow them to cool.
Option 2
- The night before mix ½ cup unsweetened kefir with ½ cup sourdough starter, 1 cup einkorn flour, and ½ cup water. Let sit overnight or for 8-24 hours. The longer the souring process the more benefits the dough will have.
- The next morning (or whenever), preheat the oven to 350 degrees.
- Grease muffin tins or line with paper liners. This recipe is sticky.
- In a medium bowl, add the soured einkorn, remaining water, eggs, and vanilla.
- Slowly stir in salt, cinnamon, baking powder, and baking soda.
- Gently fold in blueberries.
- Spoon batter into muffin tins.
- Bake in preheated oven for 13-15 minutes.
- Test muffins with a toothpick and allow them to cool.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 49Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 184mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 3g
Online calculators are estimates only. Use your best judgement when consuming.
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