Kamut Flour Blueberry Muffins

These Kamut Flour Blueberry Muffins are the perfect combo of healthy and crave-worthy. They boast a soft center with “popping” blueberries and a crunchy crumb enhanced with course raw sugar. Serve them by themselves or warmed with butter.

If you love cooking with your kids, or are looking for a place to get started, check out my Toddler Montessori Aligned Visual Recipe for these muffins too!

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What is Kamut Flour?

Kamut Flour is wheat flour that has been derived from ancient grains dating all the way back to the Egyptians.

Kamut Flour Benefits

This flour in particular is arguably superior to both all purpose flours and even many other wheat flours since it is grown certified organic, is never genetically modified, and naturally contains much higher amounts of protein, vitamins, antioxidants and minerals than most other flours. It is also a very low histamine flour, potentially making it suitable for low histamine diets as well.

Kamut Flour Flavor Profile

Kamut Flour is often described as having a “nutty” flavor. In my opinion, it has very “earthy” taste to it too that is really brought to life when paired with the buttermilk in this muffin recipe. Kamut is also gives a much more dense texture to baked goods that is perfect for muffins.

How to make Kamut Flour Blueberry Muffins

Step 1

Prep your muffin tin with non-stick spray and preheat the oven to 400 degrees.

Step 2

In a large bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract. Next, add the 1/2 cup of sugar, baking powder, baking soda, and salt and mix well.

Step 3

Mix in the all purpose flour and the kamut flour 1/2 cup at a time until the batter is smooth. It should be very thick and sticky at this point. After all of the flour is well combined, gently fold in the fresh blueberries with a spoon, making sure not to “pop” them while mixing.

Kamut Flour Blueberry Muffins: Step 4

Divide your batter evenly into a 12 cup muffin tray and sprinkle the tops with course raw sugar. Bake the Kamut Flour Blueberry Muffins for 20-22 minutes until the tops have a golden brown crumb. Serve warm from the oven with butter. (Bonus points is you use your leftover butter milk from my Homemade Butter recipe and serve these with your own Homemade Butter!)

Kamut Flour Blueberry Muffins

Recipe by Madison Hanson

0.0 from 0 votes

Course: Breakfast, DessertDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

22

minutes

Total time

32

minutes

These Kamut Flour Blueberry Muffins are the perfect combo of healthy and crave worthy. They boast a soft center with “popping” blueberries and a crunchy crumb enhanced with course raw sugar. Serve them by themselves or warmed with butter.

Cook Mode

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Ingredients

• 1 1/2 Cups Kamut Flour

• 1 Cup All Purpose Flour (This can be replaced with Kamut – see note below)

• 1/2 Cup Raw Sugar + 3 Tbsp for Topping

• 1 1/2 Tsp Baking Powder

• 1/2 Tsp Baking Soda

• 1/4 Tsp Salt

• 1 Cup Buttermilk

• 1/2 Cup Olive Oil

• 2 Whole Eggs

• 1 Tsp Vanilla Extract

• 6 oz Fresh Blueberries

Directions

• Preheat the oven to 400 degrees.
• In a large bowl, whisk together the eggs, oil, buttermilk, and vanilla extract.
• Add the 1/2 cup of sugar, baking powder, baking soda, and salt and mix well.
• Mix in the all purpose flour and the kamut flour 1/2 cup at a time until the batter is smooth. It should be very thick and sticky.
• Gently Fold in the fresh blueberries with a spoon.
• Divide the batter evenly into a greased 12 cup muffin pan.
• Sprinkle the top of each muffin with course raw sugar if desired.
• Bake at 400 degrees for 20-22 minutes and serve warm.

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Notes

• You can substitute fresh blueberries for frozen blueberries that have been thawed and rinsed. Be extra gently mixing these into the batter though as they “pop” much easier.
• You can replace the all purpose flour with Kamut to use only Kamut if you desire. The flavor will be much more earthy when you omit the all purpose flour.
• If you don’t love the flavor of olive oil, substitute this for Vegetable Oil. The olive oil flavor is subtle but noticeable in this recipe.

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