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Blueberry Einkorn Almond Muffins

Prep Time:

15 Minutes

Cook Time:

16-20 minutes until top springs back quickly to the touch. Let rest for 5 minutes in pan before taking them out.


8 Muffins

About the Recipe

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1 cup plus 2 tablespoons of Einkorn flour

¼ cup oat flour (ground up oats)

1/3 cup almond flour (ground up almonds)

1 ¼ teaspoon baking powder alumimum-free

½ teaspoon sea salt, fine


1/3 cup half and half

1/3 cup whole milk

1/4 cup maple syrup

¼ teaspoon almond extract

½ teaspoon pure vanilla extract

2 eggs, large


1 cup blueberries, fresh

1/4 cup melted butter or ghee


Step 1 

  • Preheat oven to 375F.

  • Melt unsalted butter or ghee in a small saucepan.

  • Place muffin pan with either 6 or 12 on a baking sheet

Step 2

  • In a medium bowl, add DRY ingredients: flours, baking powder and salt.  Blend together with the whisk.  

Step 3

  • In a glass measuring cup, add WET ingredients: half and half, milk, maple syrup, almond extract, vanilla extract and eggs.  Blend with the whisk until combined.

Step 4

  • Add liquid to the bowl with the flours and fold together with a spatula until just combined.

  • Pour in melted butter and blueberries.  Fold both into the mixture.

Step 5

  • Using an ice cream scoop or 1/3 cup measuring cup, fill muffin cups until ¾ full.

  • Bake at 375F for 16-20 minutes until top springs back quickly to the touch. Let rest for 5 minutes in pan before taking them out.

Baking Tools for Recipe

  • MUFFIN PAN - silicone or aluminum.  If aluminum, brush some melted butter on inside or use silicone muffin cups in tray.  Alternatively, scoop batter directly into silicone muffin baking tray.






  • BAKING TRAY to place muffin tray onto

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