Einkorn Wolfberry Muffins Recipe and Video




Muffin Batter

  • 1 cup (135 g) Organic Dried NingXia Wolfberries
  • 4 cups Gary’s True Grit Einkorn Flour
  • 2 1/2 tsp. baking soda
  • 1/2 tsp.fine sea salt
  • 3 large eggs
  • 1/2 cup dark brown sugar
  • 1 1/2 cup buttermilk
  • 4 Tbsp. unsalted butter, melted
  • 1/4 cup extra-virgin olive or coconut oil
  • 2 Tbsp. blue agave


  • 3/4 cup powdered sugar
  • 2 Tbsp. blue agave


Preheat oven to 425°F. Fill a muffin tin with 12 paper liners.

Make the batter: In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.

In a separate bowl, beat eggs in a stand mixer or with a whisk until smooth. Add the brown sugar and beat on medium-low for 1 minute, then on high for 4 minutes, until the mixture forms thick ribbons. In a medium bowl, stir together the buttermilk, butter, oil, and blue agave.

Fold the flour mixture into the eggs, using a circular motion to completely incorporate it into the batter. Gently stir the buttermilk mixture into the batter, being sure to scrape the sides and bottom of the bowl as you go. Fold in the Organic Dried NingXia Wolfberries. Spoon the batter evenly into the cups, filling to the rim.

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