Einkorn Blueberry Zucchini Muffins

Here's a healthy breakfast twist that makes the most of summer's bounty.

Summer is in full swing and that means it's zucchini season! I adore zucchini bread for breakfast, but after several weeks in a row, my kids were asking for something different. So here's a brand-new, kid-approved recipe for Einkorn Blueberry Zucchini Muffins.

Why Einkorn?

My family switched to Einkorn wheat flour 10+ years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems.

This recipe for Einkorn Blueberry Zucchini Muffins uses Einkorn all-purpose flour. When consumed in moderation, white flours can be a healthy part of the diet. (Did you know that, in traditional cultures, much of the bran and germ was actually discarded after the whole grains were ground into flour? Somehow, the people seemed to know that consuming too much whole grains can be unhealthy.)

Yummy and Nourishing

These Einkorn Blueberry Zucchini muffins make a fantastic breakfast. This nourishing recipe is loaded with healthy fats and gets a protein boost from extra eggs. These muffins are lightly sweetened with sucanat, which is unrefined sugar that still retains some nutrients (unlike white sugar). These muffins also have a bright little flavor pop with the addition of lemon flavor and ground ginger.

I like to double the recipe so we have plenty of easy breakfasts throughout the week. These muffins freeze well, too, and can be thawed and re-warmed in a toaster oven. That makes these muffins into a very-easy breakfast for busy weekday mornings.

Einkorn Blueberry Zucchini Muffins

Makes 12 muffins

• 6 Tb (3/4 of a stick) of butter, melted, preferably grassfed

• 1.5 cups Einkorn all-purpose flour

• 1/2 cup sucanat

• 1&1/2 tsp aluminum-free baking powder

• 1/2 tsp finely ground Celtic sea salt

• 1/2 tsp dried ginger

• 4 eggs, preferably from pastured hens

• 1/2 tsp vanilla extract

• 1/2 tsp lemon flavor OR juice from 1/2 lemon (~1&1/2 Tb)

• 1 cup packed shredded zucchini (from ~1 medium zucchini, or quarter of a large zucchini)

• 1 heaping cup frozen blueberries*, preferably organic

1. Line a muffin tin with paper cups.  (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.)

2. Preheat the oven to 350 degrees F.

3. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.

4. Combine the Einkorn flour, sucanat, baking powder, salt, and ginger in a large bowl. Whisk to mix it all together well.

5. Shred the zucchini using a box grater. There is no need to peel the zucchini.

6. Combine the eggs, vanilla, lemon extract/juice, zucchini, and melted butter in a medium bowl. Mix together with a fork.

7. Make a depression in the center of the flour mixture. Pour in the zucchini mixture and stir it all together with a large spoon. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough.  Stir it all together just enough to combine the wet and dry ingredients, erring on the side of less stirring.

8. Fold in the blueberries.

9. Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.

10. Bake the muffins at 350 degrees F for 27-32 minutes, until they are golden brown on top.

11. Remove from the oven and allow to cool a bit before serving.

12. Once cool, leftovers that will be consumed within a couple days can be stored in an airtight container on the counter.  The rest can be stored in an airtight container in the fridge. Or, freeze leftover muffins to be re-warmed in a toaster oven as an easy breakfast in the coming weeks.

*Except during our local berry season, I find that frozen berries have far superior flavor to the fresh ones sold in grocery stores.

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