Easy Weekday Blueberry Muffins
Most muffins you find out in the wild are NOT so healthy. Loaded with questionable oils and packed with sugar, they aren't exactly the most nutritious way to start your day. Eating a sugary carb first thing can really mess with your blood sugar, causing an early spike and crash. And nobody needs that nonsense. This is why I have created this recipe, to suit our morning needs. And the result is one my family absolutely loves. Super simple to make quickly on a weekday morning as well. Give it a try!
Equipment
- 1 12-cup Muffin Tin
- 12 Parchment Baking Cup Liners
- 1 Mixing Bowl
- 1 Cookie Scoop
- 1 Rubber Spatula
Ingredients
- 2 cups all-purpose Einkorn Flour
- 1/4 tsp Redmond Real Salt
- 3 tsp baking powder
- 1/2 tsp cinnamon
- 2 cups kefir
- 4 Tbsp honey
- 4 Tbsp maple sugar
- 1/2 stick butter (4 Tbsp) melted
- 1 egg beaten
- 1 cup blueberries
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, mix together flour with salt, sugar, baking powder, and cinnamon.
- In a separate bowl, mix together kefir, honey, melted butter and egg.
- Add to dry ingredients and stir to moisten.
- Add blueberries.
- Line your muffin tin with parchment liners and fill each cup 3/4 of the way full.
- Bake in your oven for 20-25 minutes, or until golden brown. Make sure an inserted skewer comes out clean before removing from the oven, and cooling on a rack.