Einkorn Blueberry Lemon Sourdough Muffins
I've been asked by so many people to share recipes for the einkorn sourdough creations I've been making, so I figured it's finally time!
They've been an experiment and work in process, so I haven't really had recipes to share, but I’m finally pulling it all together for you all :)
First, Einkorn??
Einkorn is a primitive form of wheat, before its hybridization. It’s what our ancestors were using and is much more digestible than modern-day wheat. I for the last over a year have not been eating any grains (no rice, etc), and this is the first I’ve introduced in. For those who aren’t aware, this is because of some deep physical healing I am doing in rewiring a “so-called” incurable autoimmune disease (*cough* bullshit). So, I only currently use einkorn, and do not honestly know how this relates to other flours.
And I’ve tried einkorn that isn’t sourdough, and it’s okay for me, but I still get fatigued, so I’m only doing sourdough at this point. For that reason, when I’m doing discard recipes like this, I really like to let it sit and fully ferment. And I’m still learning! So it’s all a bit of an experiment. The first batch of these was starter that had been in the fridge for a week and not yet been fed when I discarded it. I used it right out of the fridge and added the ingredients, then let is sit overnight to ferment and the muffins were much more dense and doughey (which sometimes I do like and I make a cake that has this denser texture I love). The next day I made another batch with the starter I had fed the day before and then left it out instead of putting it in the fridge, so it was super active. And those rose a lot more and had more of the classic muffin top!
So, you’ll start to get a feel for how to work with your einkorn starter, if you don’t already (and you may be more of an expert on it!).
Note, the photo above was the first batch, and did not get a photo of the second that rose more (we ate them so fast!)
The Recipe:
Ingredients:
1 cup einkorn sourdough starter
1 cup einkorn flour
1/4 cup melted butter (can replace with coconut oil)
1/4 cup honey
Zest of 1 Meyer lemon
Juice of 1 Meyer lemon
1/2 cup fresh or frozen blueberries
Instructions:
Mixing the Batter:
In a mixing bowl, combine the einkorn sourdough starter, einkorn flour, melted butter or oil, honey, Meyer lemon zest, and Meyer lemon juice. Mix until well combined, but don’t overwork the einkorn flower.
Overnight Fermentation:
Cover the bowl and let the batter ferment overnight at room temperature. This will allow the sourdough culture to work its magic and ferment the rest of the flour.
Next Day:
Gently fold in the blueberries until evenly distributed throughout the batter.
Give the batter a quick stir to deflate any large air bubbles that may have formed overnight.
Baking:
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or grease it with butter or oil.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking:
Bake the muffins in the preheated oven for 25-30 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy:
Once cooled, serve your einkorn sourdough Meyer lemon and blueberry muffins!