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kamut blueberry muffins on cooling rack

Kamut Blueberry Muffins

5 from 3 votes
This recipe makes a delicious and healthful muffin that the whole family will enjoy!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 425 (The high temperature helps the muffins to get that poofed and golden effect)
  2. Lightly grease muffin tins (or place liners in muffin tins)
  3. Combine liquid ingredients in a mixing bowl
  4. Add dry ingredients and mix well, but do not over mix
  5. Spoon muffin batter into prepared muffin tins
  6. 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.
  7. Allow to cool 5-10 minutes before removing from pan and placing on a wire cooling rack. Enjoy any time of the day!

Notes

If you are looking for a sweeter muffin then add 1/4-1/2 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.
Room temperature eggs are best to use as they will mix into the batter more evenly and result in a better rise in the muffins during baking
Chocolate chips can be substituted for the blueberries but an additional tablespoon of liquid will be necessary