Kamut is quickly becoming a popular whole grain to bake with, and for good reason. If you are new to Kamut, let me suggest starting with these Kamut Muffins- Blueberry Crumb.
If you are interested in other Kamut recipes, how about Kamut pasta? It is one of my favorite whole grain pasta. If you are interested in sprouting, check out this how-to post on sprouting Kamut.
Why Does This Recipe Work?
These classic tender bakery-style muffins are just what you are looking for! No need to run out to your favorite bakery this weekend, you can make them right from the comfort of your own home!
Blueberry muffins with crumb topping are the ultimate combo. There is something so good about the tender muffin, tart berries, and the buttery crumb topping.
Another thing I love about these muffins is how healthy it is! The addition of whole grain flours makes this a treat you can enjoy knowing you have made them healthier. I am all about looking for healthier options without sacrificing flavor and texture. These muffins do it.
Ingredients
- Kamut flour- This is an ancient grain flour I buy from Montana wheat.
- Salt- Kosher salt is my go-to in baking.
- Baking powder- This is the perfect leavener for these muffins.
- Granulated sugar- you can use brown sugar too if you prefer.
- Blueberries- I prefer fresh berries, but you can also use frozen. If you do, make sure and coat them in flour so it won't bleed throughout the batter.
- Eggs- Large eggs at room temperature.
- Butter- Make sure it is softened.
- Canola oil- I love to use the blend of butter and oil in my baked goods. You can also use olive oil if you prefer here too.
- Greek yogurt or sour cream- This adds so much moisture to the bake, especially with whole grains.
- Milk- I used 2%, but you can use whatever milk you like.
How To Make
Preheat your ovens. Prep your muffin tin by spraying with pan spray, or buttering with softened butter. Set muffin pan aside.
Mix your flours, salt, and baking powder in a small bowl and set aside. Add butter, oil, and orange sugar to a medium-sized bowl. Mix well. In another small bowl, mix the butter, sugar, and flour to create the crumb topping.
Next, add the eggs, vanilla, Greek yogurt, and milk. Again, mix only to combine. The flour mixture is added next. Mix to combine.
Now add in the blueberries and mix gently. Scoop into the pans. Top each muffin with about 1-2 tablespoons of the crumb topping. Spread it around.
Place muffin tin in the preheated oven. Bake for about 7 minutes, then turn the pan around. Most ovens have hot spots, generally, in the back corners, it is best to rotate halfway through.
The muffins will take between 14-18 minutes to bake. You can test with a toothpick. The trick is though, you want it to be just slightly underbaked when you remove it from the oven.
The reason for this is there is a process called carry-over cooking. This means the baked cook will continue to cook even when it is removed from the heat source. The residual heat in the muffins will keep cooking after it is removed.
So, make sure the toothpick has just a little wet muffin batter on it, but only a little. Another way to test it is to gently touch the very top of it. Once they have cooled slightly, gently remove them from the pan.
Notes
- If you are new to baking with whole grains, let me share a few tips.
- If you have bought the flour instead of grinding it, mix it with a fork before measuring. Flour will compact in shipping and storage. Mixing it will loosen it up.
- Do not overmix! When you combine the wet and dry, make sure to only mix until they are combined. Do not beat them! I prefer to make these by hand instead of using a hand or stand mixer for this reason. If the batter gets mixed too much, it will produce a tough muffin.
- The last tip for baking with whole grains is this- DO NOT OVERBAKE. If you have ever had a dry whole-grain muffin, chances are really good it was baked for too long. This is the reason I recommend underbaking just slightly.
- Fresh blueberries are what I prefer in this recipe. If you choose to use frozen, coat them in a little flour before adding them to the batter. Then get it into the pan and oven quickly.
- 425 degrees might seem high for baking muffins, but I promise to get that beautiful bakery-style dome, you need a hot temperature that will give you the beautiful oven spring.
FAQ
The hot oven temperature really is key. Leavening and mixing are really important as well, but that 425-degree temperature makes all the difference.
My answer is both. I like to use both in this recipe. The butter for the flavor and oil for moisture. I feel like this is the perfect combination.
There are a few tricks. One is the combination of oil and butter. The Greek yogurt also adds moisture. Not overmixing is really important but most important is baking time. DO NOT OVERBAKE.
Kamut Muffins- Blueberry
Equipment
- 1 muffin pan
Ingredients
- 2 ½ cup kamut flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 cup granulated sugar you can also use another granulated sweetener if you want- brown sugar or sucanat.
- ⅓ cup canola oil
- ¼ cup melted butter
- 2 teaspoons vanilla
- 2 eggs
- ¼ cup Greek Yogurt plain
- ⅓ cup milk
- 1- 1 ½ cup fresh or frozen blueberries
Crumb topping
- 3 tablespoons melted butter
- ⅓ cup kamut flour
- 3 tablespoons brown sugar
- ½ teaspoons cinnamon
Instructions
- Preheat oven to 425 degrees. Spray or butter your muffin pan and set it aside.
- Combine the flour, baking powder, and salt in a small bowl and set it aside.
- Add your sugar, butter, and oil to another medium-sized bowl and mix well. Next, add in the eggs and vanilla. Mix these only until they are combined.
- Next add in the blueberries and gently mix with a rubber spatula.
- Divide the batter between the 12 muffin holes. Top with the crumb topping.
- Place in the oven and bake for 5 minutes. After 5 minutes, rotate your pan gently.
- Bake another 10 minutes and check. I like to press gently in the center of one of the middle muffins. These muffins should feel JUST SLIGHTLY underbaked. Remember it is only just slightly.
- Remove them from the oven and cool in the pan for about 5 minutes and carefully remove them from the pan.
- That it is! You are done. Enjoy these amazing muffins, you deserve it.
Notes
- If you are new to baking with whole grains, let me share a few tips.
- If you have bought the flour instead of grinding it, mix it with a fork before measuring. Flour will compact in shipping and storage. Mixing it will loosen it up.
- Do not overmix! When you combine the wet and dry, make sure to only mix until they are combined. Do not beat them! I prefer to make these by hand instead of using a hand or stand mixer for this reason. If the batter gets mixed too much, it will produce a tough muffin.
- The last tip for baking with whole grains is this- DO NOT OVERBAKE. If you have ever had a dry whole-grain muffin, chances are really good it was baked for too long. This is the reason I recommend underbaking just slightly.
- Fresh blueberries are what I prefer in this recipe. If you choose to use frozen, coat them in a little flour before adding them to the batter. Then get it into the pan and oven quickly.
- 425 degrees might seem high for baking muffins, but I promise to get that beautiful bakery-style dome, you need a hot temperature that will give you the beautiful oven spring.