Friday, February 27, 2015

Einkorn Blueberry Muffins with Cinnamon Sugar Topping

I am still experimenting with Einkorn flour and these were delicious.  Because of the low gluten in einkorn, they do not rise a lot, but enough to make them light and delectable!

And I love starting out the morning with a scrumptious healthy (most of the time!) muffin and a cup of coffee.

Blueberry Einkorn Muffins with Cinnamon Sugar

adapted from Nourished and Nurtured

1/2 c. plus 1/3 c. einkorn flour (100 gr)
1/3 c. coconut flour
1/4 c. almond flour
1/2 tsp. sea salt
1 tsp. baking soda
1 Tbsp. lemon zest
6 Tbsp. butter, softened
3/4 c. sucanat (I used a combination of honey crystals and natural unrefined cane sugar)
3 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 c. plain Greek yogurt (I use homemade)
1 c. frozen blueberries

Cinnamon Sugar Topping:
1/2 Tbsp. sugar
1/2 tsp. cinnamon

Line the muffin pan with liners (I love the unbleached baking cups).

Combine the three flours, salt, baking powder, baking soda and lemon zest in a mixing bowl.  Whisk together well.  Take a little of this mixture and toss with the frozen blueberries just before adding.  (It will keep the blueberries from sinking to the bottom).

Preheat the oven to 350.

Combine the butter, honey crystals and sugar and cream together for several minutes, until everything is creamy and lighter in color.  When the butter is well mixed, add in the eggs one at a time and mix well after each addition.  Then add the vanilla and almond extract.  Continue to mix and don't worry if the mixture looks a bit curdled. It will be fine once all of the ingredients are combined.  Add the Greek yogurt.

Add the flour mixture a little at a time, but only mix til blended.  Gently add the blueberries.

Scoop the batter into the muffin tins, filling about 2/3 full.

In a little Pyrex dish, combine the sugar and cinnamon and sprinkle over the top of the muffin batter.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and dry.

Remove from the oven and cool on a wire rack.  Allow to cool before serving.

Dusted blueberries folded into batter...

Ready for the oven with cinnamon-sugar topping...

Fresh out of the oven....... oh the wonderful aroma

Light, airy, and full of deliciousness!

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