Kamut Muffins- Blueberry
These light and tender blueberry muffins are amazing. You will want to make them over and over.
Servings: 12
Equipment
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, yogurt, milk, and vanilla. Mix these only until they are combined.
- Pour in the dry ingredients and mix only until it is combined. Do not overmix, or they will get tough!
- 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.