Einkorn Sourdough Blueberry Muffins

ByJennifer Hall Published Updated
Einkorn Sourdough Blueberry Muffins all lined up on a tray


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Imagine warm blueberry pancakes, but in muffin form. These Einkorn Sourdough Blueberry Muffins have a moist, tender crumb studded with juicy blueberries, with a subtle sweetness from natural maple sugar and a gentle tang from sourdough.

Made with wholesome einkorn flour and simple ingredients, these muffins are an easy way to bring those cozy, familiar breakfast flavors to the table. They’re perfect for a quick breakfast, an afternoon snack, or whenever you’re craving something homemade and comforting.

A einkorn sourdough blueberry muffins with fresh blueberries and a glass of milk

One of my favorite things about sourdough baking is finding creative ways to use up that precious discard. It feels so good to minimize waste and turn something that would otherwise be tossed into a delicious treat. If you love baking with einkorn sourdough, here are a few more recipes to try.

My Einkorn Sourdough Banana Bread is incredibly moist and flavorful, while these Einkorn Sourdough Discard Crackers are a crispy, savory way to put your discard to good use. And if you’re craving something sweet, my Einkorn Sourdough Sugar Cookies put a sourdough twist on a classic cookie.

New to einkorn? My Einkorn Flour Beginner’s Guide walks you through the basics of baking with this unique ancient grain, including a handy conversion chart for adapting recipes.

Table of Contents

Ingredient’s You’ll Need For These Einkorn Blueberry Muffins

Einkorn sourdough blueberry muffin cut open
  • Einkorn Flour: All-purpose einkorn flour, the key here is accurate measurements! Using a food scale to measure out exact grams is best, but if you don’t have one, spoon and level the flour. 
  • Baking soda

  • Baking powder

  • Salt: Use a fine grain sea salt.

  • Avocado oil & Butter- Keeps these muffins moist for longer, and butter adds more flavor

  • Sourdough discard- Preferably discarded within a week or two max. 

  • Maple sugar- Use maple sugar for a slightly sweet muffin, with that maple blueberry pancake flavor. or you can substitute granulated sugar in replace of maple sugar, for a sweeter muffin, more like a bakery style sweetness, but avoid coconut sugar, it leaves an off-putting taste. 

  • Milk- 2% or whole milk.

  • Sour cream- Adds moisture

  • Eggs- Gives these muffins structure.

  • Vanilla extract

  • Frozen blueberries- Can also use fresh.


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Kitchen Scale
Maple Sugar

Einkorn Baking Tips

  • Mixing Matters- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in tough muffins.
  • Measure precisely: Use a food scale and add your ingredients directly into your bowl, this is a more precise and accurate way of measuring that will produce the best results every time.
  • Leavening Power- old/expired baking powder won’t be as effective as fresh. These are responsible for the rise so make sure they are not expired. Each recipe is designed to be made with the right amount of leavening agent. Don’t skip or substitute baking powder or soda amounts.
  • Use Oil- Oil helps to create a tender crumb structure and keeps the muffins moist and tender for much longer. 

FAQ’s

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour. 

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99. 

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. 

Tips for taller einkorn muffins

Oven Temperature/Stability- Preheat oven well before baking your Einkorn muffins and be sure not to open the door during the baking process. A sudden drop in temperature can affect the rise. 

Alternate filling: Fill every other muffin cup with batter.

Use a higher baking temperature: Baking the muffins at 375°F helps encourage better oven spring, resulting in taller, more nicely domed muffins.

Why weighing ingredients is helpful

Einkorn flour: Follow the recipe’s directions when measuring einkorn flour. Freshly milled einkorn and commercially milled einkorn can have different volumes and densities, so measuring by weight provides the most consistent results. For my recipes, 1 cup of einkorn flour = 120 grams. Weighing your flour and other ingredients will help ensure consistent results every time you bake.

More Einkorn Muffins Recipes

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Einkorn sourdough blueberry muffins

Einkorn Blueberry Sourdough Muffins

Jennifer Hall
These Einkorn Blueberry Sourdough Muffins are like warm blueberry pancakes, but better! Juicy blueberries, a moist sourdough base, and a hint of maple sugar make for a perfect cozy breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking, Breakfast
Cuisine American
Servings 15 Muffins

Ingredients
  

Muffins

  • 270g (2¼ cup) Einkorn flour all purpose
  • ½ tbsp Baking powder
  • ½ tsp Baking soda
  • 3g (½ tsp) Fine grain sea salt
  • 190g (1¼ cup) Maple sugar (not syrup) (Can sub granulated sugar, if you prefer a sweeter muffin- avoid coconut sugar, it leaves an off-putting taste.)
  • 115g (1/2 cup) Milk 2% or whole
  • 100g (1/2 cup) Sourdough discard
  • 52g (1/4 cup) Avocado oil
  • 56g (1/4 cup) Salted butter melted
  • 60g (1/4 cup) Sour cream
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1 1/4 cup Frozen blueberries (plus 1 tsp einkorn flour for tossing in)

Streusel Sourdough Crumble Topping

  • 30g (2 tbsp) Melted butter
  • 50g (1/3 cup) Einkorn flour
  • 15g (1 tbsp) Sourdough discard
  • 60g (1/3 cup) Maple sugar

Instructions
 

  • Make the streusel topping- Make crumble topping by combining flour, maple sugar, melted butter and sourdough discard to a bowl. Use your fingers to mix and form into small pea sized balls/crumbles. Set aside.
  • Preheat and prep- Preheat oven to 375 degrees Fahrenheit. Line a 12-15 cup muffin tin with liners. Set aside.
  • Whisk dry ingredients- To a bowl whisk together einkorn flour, baking soda, baking powder, salt. Set aside.
  • Mix wet ingredients- In a stand mixer or a bowl with a whisk, add avocado oil, melted butter, maple sugar, eggs, sourdough discard, milk, sour cream and vanilla extract. Mix until well combined.
  • Combine Dry/Wet ingredients- Add your dry ingredients to your wet and mix until just combined, but do not overmix.
  • Add blueberries- Take frozen blueberries out of the freezer and toss them with 1 tsp einkorn flour, shaking off any excess flour. Add the blueberries to the muffin mixture and gently fold in with a spatula.
  • Scoop and bake- Scoop batter into muffin tins 3/4 full and sprinkle the tops with sourdough crumble (highly recommended). Bake 22-25 minutes at 375 degrees Fahrenheit, or until a toothpick inserted comes out clean.
  • Cool- Allow to cool for 10 minutes and enjoy!

Notes

Tips- For taller domed shaped muffins, fill every other muffin tin. 
Keyword blueberry einkorn muffins, einkorn blueberry muffins, einkorn blueberry sourdough muffins with streusal topping, Einkorn flour, einkorn flour recipes, einkorn sourdough blueberry muffins, einkorn sourdough muffins, sourdough streusel topping
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4 Comments

  1. 5 stars
    So yummy!!! I used date sugar in the batter because that’s what I have on hand. I love the streusel topping too–this is my new go-to for blueberry muffins and for any recipe that calls for streusel!

    Reply
5 from 2 votes

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