A couple weeks ago I thought it was a smart idea to bring home 12lbs of blueberries and 35 peaches. That is, until they actually were on my counter and I was practically on a race against time to do something with all of them so they didn’t go to waste AND I was dealing with pregnancy exhaustion.
Wait, why did I bring home so many blueberries and peaches?
If you don’t recall, last year I bought a crate full of bananas for $5 and I was faced with the same problem: doing something with them so they don’t go bad. I made a bad ass banana bread out of them (well, a couple banana breads) and I froze the rest. I’m STILL using bananas out of my freezer.
It’s like I never learn.
Regardless, I had to do something so I searched the web for blueberry recipe inspiration. Yes, I could put them in smoothies. Yes, I could freeze them. Yes, I could dehydrate them (which I decided to do since my dehydrator needs to be used more). But I wanted to do something besides those boring (but good for putting away bulk amounts of blueberries).
So many ideas, little energy, and not enough blog posts; so I headed to my Facebook page and asked you to vote on what you wanted to see next. It was a close call between the peach and blueberry shortbread and buttermilk blueberry muffins. Peach butter came in third.
I ended up making all three of them.
The refrigerator-friendly peach butter will be shared on a site I contribute for soon (along with a vanilla dutch baby since you voted for that next). I made a peach and blueberry shortbread but that got eaten before I could take photos. Literally, a 9×13 pan got devoured in 3 days. I hope to make that again but for now, I bring you my buttermilk blueberry einkorn muffins!
I use einkorn flour pretty much exclusively in my baking because of how good it is. It’s like the smoothness of unbleached flour but the nutrients of spelt, combined with a composition that makes the gluten more tolerable. Einkorn for the win!
I’m really happy with how these blueberry muffins turned out; they’re moist, spongey, have the perfect amount of sweetness, and have a hard, crusty top.
Seriously, I never knew a muffin could taste so good.
A few notes before you make these delicious buttermilk blueberry einkorn muffins:
- I use vanilla bean paste in the recipe because I love the vanilla bean flakes and I think it gives the muffin more dimension. If you don’t have it, opt for 1 tsp vanilla extract
- The vanilla bean paste is thick, so you’ll want to make sure you mix well before pouring into the dry ingredients.
- The first batch I made with all coconut sugar; it was really good but it was lacking a little dimension which is why I added brown sugar. If you want a less sweeter muffin, just choose all coconut sugar.
- If using brown sugar, the brown sugar will clump up so take your whisk and mash the pieces smaller
- If using frozen blueberries, you WILL feel like you are getting an arm workout when mixing– this is normal.
- The batter will be thick– this is okay. Use an ice cream scoop for easier bowl to muffin pan transfer.
- LIBERALLY coat the muffin tins with coconut oil and they won’t stick.
- 2½ cups einkorn flour (The brand I love)
- ½ cup coconut sugar (This is one of the best deals I've found on coconut sugar)
- ¼ cup brown sugar (Please choose organic to ensure it's non-gmo)
- 2 tsp baking powder (I bake with this aluminum-free brand)
- ½ tsp baking soda
- Zest of one lemon
- 1 large egg
- 1 cup buttermilk
- ½ cup virgin coconut oil, melted on the stove first (This is the coconut oil I use)
- 1½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 1½ cups organic blueberries (fresh or frozen)
- Preheat the oven to 375 degrees; grease muffin tin liberally with coconut oil
- In a large bowl, mix together all the dry ingredients plus the lemon zest. Refer to note # 3 regarding brown sugar.
- If you haven't done so already, melt your coconut oil on the stove or in the oven.
- In a separate bowl, whisk egg, add buttermilk, vanilla bean paste, and melted coconut oil. Mix well because the vanilla bean paste is thick and requires extra mixing.
- Pour the wet ingredients into the dry ingredients and fold with a spatula. Do this only until it's combined (where you don't see much dry flour anymore). Over mixing with cause the muffins to be tough.
- Dump blueberries in and fold a couple times to combine.
- Using an ice cream scoop, fill each muffin tin pretty much all the way. You will have enough batter to make 12 muffins.
- Bake for 20-25 minutes; check doneness with a tooth pick coming out clean. My oven cooked my muffins in exactly 20 minutes.
- Place muffin tray on a wire rack for 10 minutes; then pop muffins out of tin and place on wire rack to cool completely.
- Freeze half for quick meals later; reheat by placing muffin in a 350 degree oven for 10 minutes