Ingredients:
For Blueberry Muffins
2 3/4 cups all-purpose einkorn flour (or any AP wheat) 330g
1/2 tbsp baking soda
1/2 tsp salt
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 cup milk
1 tbsp vanilla extract
1 1/2 cups blueberries fresh or frozen

Optional Crumble Topping
1/4 cup sugar
1 tbsp einkorn flour (or any wheat)
2 tsp butter melted
1/8 tsp ground cinnamon

Directions:

  • Preheat oven to 425° and add liners to a 12-cup muffin baking pan.
  • In a large bowl, combine the flour, baking soda, and salt.
  • Add the butter, sugar, and eggs, and mix until well combined.
  • Add the milk and vanilla, and mix again. Whisk until smooth.
  • Fold in the blueberries until just incorporated. Be careful not to over-mix!
  • Prepare the crumble topping by mixing all the ingredients in a small bowl.
  • Use a fork or your fingers to fully incorporate the butter into the dry ingredients.
  • Divide the batter into the 12 muffin liners, top with streusel if desired, and bake for 5 minutes at 425°.
  • With muffins still in the oven, reduce the heat to 375° and bake for another 15 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.