Whether you are familiar or new to this ancient grain, these kamut blueberry muffins are delicious and healthy for the entire family!
Are you looking for a delicious healthy muffin recipe that the family will love? Look no further-these kamut blueberry muffins will be sure to satisfy everyone!
Kamut blueberry muffins are a combination of delectable and flavorful. They are moist and have a naturally buttery taste that will leave you craving more! Blueberry muffins are easy to mix up and bake, and the blueberry addition makes for a great breakfast side or snack. You can have these for an afternoon tea time break, served with a delicious slab of butter!
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These are great to make up on the weekend to have on hand for those quick grab moments, or to make on Monday to stock up on and prepare ahead for the week. Grab my weekly menu planner here. Meal planning is super important for busy mom’s and family’s. Kamut muffins are a great option to add to your meal planning schedule for the week.
What is Kamut?
Kamut is an ancient grain that has Egyptian origins and has not been processed or genetically altered. It may be more commonly heard of as khorasan wheat. My family was introduced to kamut very early in our homesteading/grinding whole grain journey and it immediately became the one and only replacement for all purpose flour for us. There are many kamut recipes available online or in cookbooks, but finding ones that are to be favorites to replace white flour recipes, can be challenging. This recipe is one that you can count on and that can become a new staple for you.
Economically, right now kamut is more difficult to find available for purchase. I have been getting mine here.
Ingredients for healthy blueberry muffins
unrefined sugar/ raw sugar or coconut sugar / turbinado sugar, maple syrup, or honey (I like honey the best-it gives a perfect texture to the baked muffins)
milk- you can use non-dairy milks nut milks like almond milk, coconut milk, or oat milk
eggs (room temperature)
oil or melted butter (I used grapeseed oil)
Blueberries, fresh or frozen
For less mess and dishes, you can mix everything in one bowl instead of two. First mix liquid ingredients then stir in wet.
If you are looking for a sweeter muffin then add 1/2 cup additional sweetener.
Half the milk can be replaced with sour cream for an ultimately moist muffin.
Do not over mix the batter. That would result in a tough muffin.
You can add spices like nutmeg and cinnamon for an additional twist. Use about 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar. Feel free to experiment around with other flour types, but the liquid ratio may need to be adjusted.
Please let me know in the comments below if you tried replacing the flour and how it turned out!
How to make Kamut blueberry muffins
Mix together the liquid ingredients in a large mixing bowl or measuring cup.
Pro tip: Use a large measuring cup to measure out the milk and then add the remaining ingredients to that. Helps cut back on more dirty dishes:)
Measure out kamut flour and add along with the remaining dry ingredients large bowl. Mix in the wet ingredients.
Add blueberries. Fresh or frozen work fine. However, if using frozen blueberries, do not thaw before hand. Add them straight from the freezer.
Divide the batter out into evenly into greased muffin tins and bake as directed in a preheated oven. Allow to cool slightly, then transfer from muffin tin to cooling rack before storing in a airtight container.
Note: I prefer to not use muffin liners, and just grease the muffin tins instead even though it makes for more clean up. Alternatively, if I do use liners, I like to lightly grease them also. Whole grain flour muffins have a tendency to be more sticky in liners and not come out as clean.
Why use room temperature eggs?
Room temperature eggs are not necessary to use but they do mix more evenly into the batter which results in more evenly mixed batter and a better rise.
How to serve healthy blueberry muffins
Blueberry muffins can be served with many different things. Some that I would normally do are: eggs, breakfast casseroles, greek yogurt, cereals, sausage and more!
Alternatively, if you are looking for a source to purchase some healthy whole wheat muffins from, check out your local farmer’s market. Chances are there will be some muffins for sale. And maybe even healthy whole grain ones!
Can you replace blueberries with chocolate chips?
Yes, you can. However, you should add an extra tablespoon or two of liquid to take the place of the juicy blueberries.
Can this recipe be doubled?
Yes, it can!
How to make vegan muffins
- replace eggs with unsweetened applesauce
- replace milk with an milk alternative
- replace butter with melted (but NOT hot) coconut oil or other oil of choice
How to store healthy blueberry muffins
Store in a airtight container for up to 5 days.
Check out my other kamut recipe-
This healthy blueberry muffin recipe is a great way to sneak in those healthy whole grains into your diet and it will not disappoint!
Check out my other breakfast recipes-
Don’t forget to pin for later!
Kamut Blueberry Muffins
- 2 cups kamut flour (I like to grind my own grain and use the fresh flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (or alternative)
- 1/2 cup honey (or other sweetener substitute-see above note)
- 1/3 cup melted butter or oil
- 1 egg
- 1 cup fresh or frozen blueberries
- Preheat oven to 425 (The high temperature helps the muffins to get that poofed and golden effect)
- Lightly grease muffin tins (or lightly liners in muffin tins)
- Combine liquid ingredients in a mixing bowl
- Add dry ingredients and mix well, but do not over mix
- Spoon muffin batter into prepared muffin tins
- Bake for 15 minutes or till done. It is important to not overtake these or they will be dense and dry instead of fluffy and moist.
- Allow to cool 5-10 minutes before removing from pan and placing on a wire cooling rack. Enjoy any time of the day!