If you have been searching for the perfect ancient grain muffins; look no further. Blueberry kamut muffins are a delicious and healthy breakfast or snack option. Whole grain Kamut is a type of ancient wheat that is known for its nutty flavor and high nutritional value. Kamut flour can be used in baking in place of regular whole wheat flour, and it is a great way to add some extra nutrients to your baked goods.
When baking blueberry kamut muffins are typically made with freshly milled flour. Along with other ingredients such as eggs, sugar, or oil, and sourcream. The blueberries are added to the batter, either fresh or frozen, and then the muffins are baked in the oven until golden brown.
Benefits of this Ancient Grain Muffins
The texture of blueberry kamut muffins is typically a bit denser than regular muffins, but they are still moist and delicious. The buttery flavor of the kamut flour pairs perfectly with the sweetness of the blueberries, creating a flavor that is both complex and satisfying.
In terms of health benefits, ancient grain muffins are a great option for those looking for a nutritious breakfast or snack. The kamut flour adds extra fiber, protein, and minerals to the muffins, while the blueberries provide antioxidants and vitamins. They are also lower in sugar than many other muffin varieties, making them a healthier option overall.
Lets Bake some!
First you will want set your oven to 400 and now then it is time to grind up four cups of wheat berries in your grain mill. I use my Nutrimill Harvest on the medium to fine setting to make your freshly milled flour. You’ll want to use a large bowl to catch all your flour, it will make about 6 cups. You can use the left over as bread flour! Do you need a kamut flour bread recipe CLICK HERE! If you have white kamut flour on hand you can use that too!
If you are mixing your kamut wheat with all purpose flour you can grind less. You will want to take your eggs and sour cream out of the refrigerator now and let them get as close to room temperature as possible. You can even set them in some warm water to speed up the process.
In your mixing bowl add your dry ingredients. Mix you flour, sugar, salt, baking powder and baking soda first. Then add your oil. I have used olive oil, canola, and vegetable oil and the muffins have always turned out. I am not a big fan of using coconut oil in this recipes because the coconut flavor comes through a bit too strong. Add your oil into the stand mixer bowl.
Beat your eggs in a small bowl and add them to your kamut dough. Add in your sour cream and vanilla. Mix until combined.
Removed your bowl and add your blueberries. Fold with a stiff spatula.
Scoop your dough into cupcake liners or parchment liners. Bake in a preheated oven at 400 for 23 minutes
Did you know?
When you are grinding your kamut berries or other grains you want to use it right away. The longer freshly milled flour sits the quicker it loses its nutritional value. I try to batch all my baking in one day but if you don’t have time you can always store it in an airtight container and stick it in the fridge or freezer.
Khorasan was found in the egyptian tombs.
Khorasan is called Kamut because that is it’s trademarked name!
Kamut is probably one of the worst flours for your sourdough starter. Unless you are brave enough to try a white all purpose kamut ( like the kind food nanny sells in the united states) I do not recommend even trying!
So what is Khorasan ?
Khorasan wheat, is an ancient grain flour that has been cultivated for thousands of years. Khorasan wheat berries are the whole, unprocessed grains of this type of wheat and are known for their nutritional benefits. Here are some of the potential health benefits of khorasan wheat berries:
- High in protein. Khorasan wheat berries are a good source of plant-based protein, with approximately 10-15 grams of protein per 100 grams of grain. This makes them a great addition to a vegetarian or vegan diet.
- Rich in nutrients. Khorasan wheat berries contain a variety of vitamins and minerals. Also amino acids, including magnesium, zinc, selenium, and B vitamins. They also contain antioxidants, which may help to protect against oxidative stress and reduce the risk of chronic diseases.
- High in fiber: Khorasan wheat berries are high in fiber, which can help to improve digestion. It can help regulate blood sugar levels, and promote feelings of fullness and satiety. The high fiber content of these grains may also help to reduce the risk of disease.
- Low glycemic index: Khorasan wheat berries have a low glycemic index comepared to regular wheat, which means that they are less likely to cause spikes in blood sugar levels. This makes them a good option for people with diabetes or anyone looking to manage their blood sugar levels.
- Gluten-friendly: Although khorasan flour does contain gluten, but some people who have a gluten intolerance to modern wheat may be able to tolerate khorasan wheat products better then conventional wheat flour. This is because khorasan wheat has a different type of gluten protein than modern wheat, which some people may find easier to digest. Although if you suffer from celiac disease it is still not recommended.
A Beautiful Grain
Overall, khorasan wheat berries are a nutritious and versatile whole grain that can be used in a variety of dishes, breakfast cereals, including salads, soups, and grain bowls. They offer a range of health benefits and may be a good option for people looking to add more plant-based protein and fiber to their diet. It is one of my favourite whole grain flour. My love of khorasan recipes and kamut’s flavor is why I choose it so often over modern-day wheat.
It truly is a beautiful grain, and the best type of flour for a buttery soft muffin. I love mixing in freshly milled kamut in my artisan breads and a long fermented sourdough bread. Muffins as a mom are my go-to snack I always have on hand. They are versatile: Muffins can be made in a wide variety of flavors and styles. This versatility means that there is a muffin for every taste and occasion. I love using ancient grain muffins to pack a healthy punch. It is one of my favourite ways to use freshly milled flour.
They are portable: Muffins are a great grab-and-go breakfast or snack option. They can easily be packed in a lunchbox, taken on a hike, or enjoyed on a road trip. Muffins are a relatively simple baked good to make, and they don’t require any special equipment or skills. This makes them a great option for novice bakers or anyone short on time. They are customizable: Muffins are a great canvas for creativity. You can experiment with different flavor combinations, mix-ins, and toppings. Create a muffin that is perfectly tailored to your tastes.
Ancient Grain Blueberry Muffins
- 1 Grain Mill Link Below
- 2 cups Kamut Flour Freshly Milled
- 1 cup Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs Beaten
- 1 Cup Sour Cream
- 1/2 Cup Veg Oil (Or Olive oil)
- 1/2 tsp Vanilla extract
- 1 Cup Frozen or Fresh Blueberries
- Preheat oven to 400
- Grinf Kamut berries on medium to fine setting in grain mill.
- Mix freshly milled flour, baking powder, baking soda and salt.
- Add Eggs, sour cream, oil and vanilla
- Mix until combined
- Fold in Blueberries
- Line muffin tin with cupcake lines or parchment liners, scoop into muffin tin evenly.
- Bake at 400 for 23 mins
Be sure to pin this recipe before you go!
If you want to check out more of my freshly milled flour recipes click the links below
Kamut bread recipe click here
Kamut Flour muffins click here
Grain Mill CLICK HERE