{"id":15752,"date":"2015-07-18T16:28:55","date_gmt":"2015-07-18T23:28:55","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=15752"},"modified":"2023-10-10T09:02:02","modified_gmt":"2023-10-10T16:02:02","slug":"einkorn-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/einkorn-blueberry-muffins\/","title":{"rendered":"Einkorn Blueberry Muffins"},"content":{"rendered":"\n
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Every summer, our blueberry bushes positively drip with round, plump berries. Once we've eaten plenty fresh, we make these simple\u00a0Einkorn Blueberry Muffins.<\/strong>\u00a0They're delicious slathered with real butter and served with a hot mug of tea.\u00a0<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Einkorn<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Einkorn is an ancient grain<\/a> related to wheat that offers a soft crumb and complex, rich flavor. In addition, einkorn tends to be more nutrient-dense than modern wheat. It boasts a higher protein content. Further, it's also a better source of key micronutrients, such as beta-carotene, lutein, zinc, and magnesium. <\/p>\n\n\n\n

Thanks to its soft texture, it makes excellent pastries, quick breads, and muffins. Einkorn pancakes<\/a> are particularly delicious. In this recipe, we combine einkorn with fresh lemon for delicate, delicious muffins that are perfect for breakfast and freeze well, too.<\/p>\n\n\n\n

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Why this recipe works<\/h2>\n\n\n\n

Einkorn is considered nature's original wheat<\/strong> before hybridization and bred over time to increase gluten levels and increase yield.<\/p>\n\n\n\n

You'll get a little extra protein<\/strong> from einkorn than you would if you used regular all-purpose flour.<\/p>\n\n\n\n

Einkorn has less gluten than modern wheat<\/strong>, and what gluten it does have tends to be shorter and more brittle than modern varieties. Its gluten structure is also different than modern wheat. And many people who find modern wheat to be tough on digestion find that they can tolerate ancient grains such as einkorn.<\/p>\n\n\n\n

Additionally, because it has so little gluten, it's hard to overmix einkorn<\/strong>, so you end up with soft, fluffy muffins<\/strong> every time.<\/p>\n\n\n\n

A little lemon gives the muffins a pleasant citric note<\/strong>, and it also helps the muffins rise<\/strong> because we use it in combination with baking soda.<\/p>\n\n\n\n

The muffins are also easy to make and freeze well. <\/strong>Consider making multiple batches in the summer when berries are ripe so that you can enjoy them all winter long.<\/p>\n<\/div><\/div>\n\n\n\n

Ingredient Notes<\/h2>\n\n\n\n