Meal
Ingredient
Occasion
Total Time
35 min + fermentation
Prep Time
10 minutes
Cook Time
25 minutes
Rating
A great way to use surplus zucchinis or just sneak some veggies in. These wholesome einkorn muffins are satisfying, have very little sugar, and create a whole house aroma that will have everyone running to the kitchen to see what’s baking. Made in 1 bowl without fancy tools. If you have sourdough discard on hand, you’ll want to try this fermented muffin recipe!
A great way to use surplus zucchinis or just sneak some veggies in. These wholesome einkorn muffins are satisfying, have very little sugar, and create a whole house aroma that will have everyone running to the kitchen to see what’s baking. Made in 1 bowl without fancy tools. If you have sourdough discard on hand, you’ll want to try this fermented muffin recipe!
Directions
Step 1
Combine pre-batter ingredients in a medium-large bowl until well combine. Batter should be very thick, but not dry, so add additional milk if needed. Cover with compostable cling wrap and let sit on the counter at room temperature to ferment overnight.
Step 2
In the morning, batter should look risen and puffy. Preheat oven to 425F.
Step 3
Add all final batter ingredients, except zucchini and blueberries, to pre-batter and stir until well combined. Add shredded zucchini and combine well. Lastly, fold in blueberries.
Step 4
Grease a 12 x muffin pan with coconut oil or use unbleached parchment muffin cup liners. Use a ¼ cup measuring cup to scoop batter into each muffin cup. Fill to top.
Step 5
Bake at 425F for 7 minutes, then turn temperature down to 375F for remaining 18-20 minutes. Muffins should be golden and crisp on top.
Step 6
Remove from oven and let sit to cool for 10 minutes. Carefully remove each muffin and let cool on a rack.
Tip:
This recipe can be made dairy-free by substituting the milk for water.
Notes
Read our recipe notes below (3)