Ingredients
1½ cups einkorn flour or organic whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 tsp ground cinnamon (optional, for warmth)
Large pinch of nutmeg (optional)
1 cup fresh or frozen blueberries
3 tbsp butter, melted
3 tbsp Greek yogurt
½ cup coconut sugar or brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 tbsp whole raw milk or milk of choice
Optional: ½ cup chopped walnuts or pecans
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk wet ingredients in a separate bowl: melted butter, Greek yogurt, sugar, eggs, vanilla, and milk.
Combine wet and dry ingredients gently until just mixed. Don’t overmix; a few lumps are fine.
Fold in blueberries (and nuts if using) carefully so they don’t break and turn the batter purple.
Spoon batter into muffin cups, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5–10 minutes in the pan, then transfer to a wire rack.
- Prep Time: 10 min
- Cook Time: 20 min