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Einkorn is world’s most ancient wheat,
and the only wheat that’s never been hybridized. Einkorn is a delicious, healthy alternative to modern, mass market wheat and can be an excellent solution for those with gluten sensitivity. ( https://jovialfoods.com/einkorn/) Of course, we always buy organic, with the Jovial brand being our favorite. 


When baking with this flour, the end products are light and fluffy, and full of rich flavor.  This is a gluten product, but I find that some who are gluten intolerant can eat the einkorn because it has less processing.  

This favorite muffin is great on a cool fall morning.  



  • 2 cups organic Einkorn flour
  • 2 tsp baking soda, aluminum free
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 2 cups fresh or frozen organic blueberries
  • 1/2 cup whole milk, almond milk, or milk of your choice
  • 1/2 cup agave syrup
  • 1/2 cup grass fed butter,  melted
  • 1 egg
  • 1 tsp vanilla extract 


  • Preheat oven to 375 degrees F. 
  • Butter muffin tins liberally. 
  • In medium bowl, toss together flour, baking soda, salt, and cinnamon.  
  • Add blueberries to flour mixture and toss. 
  • In large measuring glass, add agave, milk, butter, egg, and vanilla and blend with fork. 
  • Add liquid mixture to the flour mixture.  It will be a wet mixture. 
  • Divide the batter among the 12 muffins cups. 
  • Bake for 15 minutes, and then turn pan and bake for another 15 minutes. 
  • Remove and let cool, then enjoy with butter!  

Yields:  12 medium muffins.