Einkorn Blueberry Muffins

I love these fresh muffins made with date sugar. Date sugar is one of my favorited healthy sugars to use for baking. Date sugar has a lower glycemic index (GI) than honey and is the highest antioxidant sweetener. Date sugar is rich in Beta-Carotene, Lutein, magnesium, and has fiber, too. Coconut sugar is a good substitute if you don't have date sugar, and the good thing about coconut sugar is it has inulin a prebiotic for gut bacteria. These muffins are loaded with lots of flavor and lots of blueberries too.

Ingredients

2 ¾ cups Einkorn Flour- All Purpose 330 grams
½ tablespoon baking soda
½ teaspoon salt
½ cup butter room temp
1 cup Date sugar or coconut sugar
2 tablespoon date syrup or honey
2 large eggs
1 cup milk
¼ cup kefir
1 tablespoon Vanilla extract
1½ cups blueberries fresh or frozen

Topping

¼ cup date sugar or coconut sugar

Instructions

Preheat oven to 425° and add liners to a 12-cup muffin baking pan.
In a large bowl, or kitchen aid mixer, combine the flour, baking soda, and salt.
Add the butter, sugar, and eggs, and mix until well combined. Add the milk and vanilla, and mix again. Whisk until smooth.
Fold in the blueberries until just incorporated. Be careful not to over-mix!
Divide the batter into the 12 muffin liners, top with extra sugar, and bake for 5 minutes at 425°.
With muffins still in the oven, reduce the heat to 375° and bake for another 15 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.