I have a serious love affair with these and need to share. They are delicious, mostly healthy, and are super easy to make!
Einkorn Flour is an excellent flour to use if you are trying to minimize your gluten intake. It is has a super low gluten content and is far easier to digest than modern wheat. In addition to this, there are tons of vitamins and nutrients available in much greater concentrations as well! And it is yum! So boom, get yourself some einkorn stat!
Recipe:
3 cups einkorn flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup plain greek yogurt
1/2 cup milk
10 tbls unsalted butter, melted
3 large eggs
1 cup of sugar
2 cups of frozen or fresh blueberries
1. Preheat oven to 425 and fill a muffin tin or two with liners. It is only supposed to make 12 muffins, but mine made way more for some reason.
2. Sift 3 cups flour, baking powder, baking soda, and salt. In another bowl, combine yogurt, milk, and butter.
3. In a 3rd bowl, whip eggs until they are a smooth yellow and add the sugar. Beat on medium low speed for 1 minute and then high on 4 minutes.
4. Fold the flour mixture gently into the egg until completely combined. Gently stir the yogurt mixture in. Then stir in the blueberries.
5. Spoon the batter into cups, filling nearly to the top.
6. Place muffins in the oven and reduce heat to 375. Bake for 30 minutes until toothpick comes out clean. Let cool in pan for 15 minutes and then remove to baking rack to completely cool.
7. These will store for up to 3 days in an airtight container if they last longer than a day. Which mine didn’t. I suggest slathering the warm muffins with some good butter and enjoy them while reading a good book under some cozy blankets.
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