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Einkorn sourdough blueberry muffins

Einkorn Blueberry Sourdough Muffins

tinhateats
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking, Breakfast
Cuisine American
Servings 15 Muffins

Ingredients
  

Muffins

  • 1¼ cup Maple sugar (not syrup) 190 grams (or granulated sugar, if you prefer a sweeter muffin- avoid coconut sugar, it leaves an off-putting taste.)
  • 1/2 cup Milk 2% or whole 115 grams
  • 1/2 cup Sourdough discard 100 grams
  • 1/4 cup Avocado oil 52 grams
  • 1/4 cup Salted butter melted 56 grams
  • 1/4 cup Sour cream 60 grams
  • 2 Eggs 108g (54 per egg)
  • 2 tsp Vanilla extract
  • 2 1/4 cups Einkorn flour (all purpose) 270 grams
  • 1/2 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt 3 grams
  • 1 1/4 cup Frozen blueberries (plus 1 tsp einkorn flour for tossing in)

Streusel Sourdough Crumble Topping

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

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 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.
  • 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. 
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