Blueberry Einkorn Muffins make an easy and delicious breakfast for an on the go morning! Made with ancient einkorn flour, these muffins are healthy and get your morning off to the right start.

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I have always loved muffins for breakfast. After being in the barn for part of the morning, it was a welcoming breakfast to have hot muffins out of the oven.
Only recently have I started incorporating more einkorn flour into my baking, and came up with these blueberry streusel muffins.
Is Einkorn Flour Good For Baking?
Yes, einkorn flour is not only good, but wonderful for baking! Einkorn flour is wonderful especially for baked goods don’t like a heavy gluten content. These include quick breads such as muffins (like the blueberry muffin recipe I’m sharing!), scones, pancakes, loaf breads or cakes and cupcakes.
The reason einkorn shines in these recipes is it has 15% less starch than conventional all purpose flour, so it won’t develop the gluten structure like regular flour.
Can Einkorn Replace All Purpose Flour?
Yes, it can replace all purpose flour in recipes most times with these few simple tweaks:
- If using einkorn in place of all purpose flour, make sure to decrease the liquid in the recipe by 15 – 20%.
- Avoid over mixing or adding more einkorn flour in the recipe. Mix the batter or dough by hand and allow the batter or dough to rest in between additions to the recipe.
- Avoid using a stand mixer when kneading if making bread dough.

Is Einkorn Better For You?
Yes, einkorn has more nutrition and is better for you!
In comparison to modern soft wheat, einkorn has more nutrition in all areas including 29% more protein, 22% more iron and 20% more fiber.
In addition, since the gluten structure and starch content is different, einkorn can be used by people who have a gluten sensitivity. It also helps boost immunity, prevents cancer and heart disease because it contains triple the amount of beta-carotene.
Does Einkorn Flour Taste Different?
Yes, when baking with einkorn your baked goods will have a pleasant, slightly nutty taste.
When I heard about einkorn and started baking with it, I could taste a difference even when blending it with regular all purpose flour for some recipes as an experiment. Now, however, I don’t notice the difference as much because I bake with it more and have become accustomed to the flavor.
For these Blueberry Einkorn Muffins, the slightly nutty taste blends perfectly with the blueberries and streusel on top.

Ingredients For Blueberry Einkorn Muffins
- Einkorn All Purpose Flour
- Sugar
- Salt
- Baking Powder
- Butter (or oil)
- Milk
- Frozen or fresh blueberries
- Brown Sugar
- Cinnamon
Supplies
How To Make Blueberry Einkorn Muffins Step By Step
Preheat the oven to 375 degrees.
Prepare one muffin pan by greasing each of the individual muffin tins, or lining them with cupcake liners.
In a large mixing bowl, measure and whisk together the einkorn flour, baking powder, salt and granulated sugar. Set aside for a little later.
In a separate mixing bowl (or I simply use a large liquid measuring cup), mix together the egg, milk and melted butter or oil.
Make a well in the large bowl of dry ingredients, and pour the bowl of liquid ingredients into the dry ingredients.

Mix just until the batter is moistened (batter will be lumpy). It is really important not to over mix muffin batter, otherwise your muffins will have large holes in them!

Add in the blueberries, and stir just until combined. If you stir the blueberries in the batter too much, you will have blue muffins.


Spoon the batter into greased muffin tins, filling each 2/3 – 3/4 full.

Streusel Topping (optional): Make the streusel topping by combining the brown sugar, flour and cinnamon together first in a small bowl. Cut in the butter, until pieces are the size of small peas.

Sprinkle streusel topping evenly over each muffin. Bake muffins for 20 – 25 minutes, until done.

To tell if your muffins are done, you can put a toothpick in the center or press slightly on the top to see if the top springs back. If the top of the muffin springs back, and don’t keep an indent, the muffins are done.
Let muffins cool in their muffin tin, before removing them from their muffin tins.
Eat right away, or let cool first before storing.

Notes
- Remember – quick breads and einkorn do well with less stirring. The batter should look lumpy.
- If preferred, you can substitute any liquid oil or melted coconut oil for the melted butter.
- To add more streusel to your muffins, double the streusel recipe and incorporate the streusel in the middle of the muffin as you are putting the batter in the muffin tins, and on top.
If you try and love this recipe like our family does, I would love it if you gave it 5 stars! Thank you!

Blueberry Einkorn Muffins
Blueberry Einkorn Streusel Muffins are perfect for breakfast, a snack or dessert. These blueberry filled muffins are delicious no matter what time of day!
Ingredients
- 2 c. all purpose einkorn flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 c. granulated sugar
- 1 egg
- 3/4 c. milk
- 1/2 c. melted butter
Streusel Topping (optional)
- 3 T. brown sugar
- 2 T. all purpose einkorn flour
- 1/4 tsp. cinnamon
- 1 T. butter
Instructions
- Preheat oven to 375 degrees.
- Prepare one muffin pan by greasing each of the individual muffin tins, or lining them with cupcake liners.
- In a large mixing bowl, measure and whisk together the 2 c. einkorn flour, 2 tsp. baking powder, 1/2 tsp. salt, and 1/3 c. granulated sugar. Set aside.
- In a separate mixing bowl, mix together the egg, milk and melted butter or oil.
- Make a well in the large bowl of dry ingredients, and pour the bowl of liquid ingredients into the dry ingredients. Mix just until the batter is moistened (batter will be lumpy).
- Add in the blueberries, and stir just until combined.
- Spoon the batter into greased muffin tins, filling each 2/3 - 3/4 full.
- Streusel Topping (optional): Make the streusel topping by combining the brown sugar, flour and cinnamon together first in a small bowl. Cut in the butter, until pieces are the size of small peas.
- Sprinkle streusel topping evenly over each muffin. Bake muffins for 20 - 25 minutes, until done.
- Let muffins cool in their muffin tin, before removing them from their muffin tins.
- Eat right away, or let cool first before storing.
Notes
1. All quick breads and einkorn do best on less handling, so be sure not to overmix the muffin batter otherwise you may end up with holes (or tunnels) in your muffins.
2. If preferred, you can substitute any liquid oil or melted coconut oil for the melted butter.
3. To add more streusel to your muffins, double the streusel recipe and incorporate the streusel in the middle of the muffin as you are putting the batter in the muffin tins, and on top.
Looks yummy!