January 1, 2014

Emmer Banana Blueberry Muffins

Print Recipe
12 muffins
Recipe: Acacia Larsen for Bluebird Grain Farms. This recipe is featured on the back of our Emmer Flour Packages!


  • 2 cups Emmer Flour
  • 1/2 cup light brown sugar light
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1 cup banana mashed. About 3 small or 2 medium bananas.
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 1/2 cups blueberries fresh, or frozen - not thawed


  • Preheat oven to 400 degrees. Grease or line a 12 cup muffin tin with paper liners.
  • In a medium bowl combine the emmer flour, brown sugar, baking powder and salt; mix well.
  • In a large bowl combine the banana (and mash if not already mashed), buttermilk, milk, eggs and oil. Mix well with a fork. Add the dry ingredients to the wet ingredients and mix until almost combined, then fold in the blueberries.
  • Divide batter among the muffin cups and bake in oven for about 25 minutes, until a tester inserted in the center of the muffin comes out dry.
  • Cool on a rack in the pan for 10 minutes, then eat or remove from pan to continue cooling. Once completely cool, muffins can be stored in a sealed container at room temperature for 4 to 5 days. For that fresh muffin effect, reheat for about 5 minutes in a 350 degree oven.

Products used