Fresh Milled Flour Blueberry Muffins

ByLisa
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These fresh milled flour blueberry muffins are soft, tender, and full of juicy blueberries, with a light crumb that works beautifully with freshly milled grain. Made with soft white wheat and simple pantry ingredients, they bake up tall and moist without being dense or gummy.

If you loved my fresh-milled biscuits, pancakes, or cookies these muffins are another easy, everyday recipe to add to your fresh-milled baking rotation.

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Fresh milled flour blueberry muffins cooling on a wire rack, showing golden tops, tender crumb, and blueberries baked throughout.

Why You’ll Love This Recipe

  • Soft, tender texture: Uses soft white wheat for light, tender muffins
  • Nutrient-dense: Fresh milled flour retains more of the grain’s natural nutrients
  • No mixer required: Just some bowls and whisks
  • Simple & reliable: Easy to make and bakes up consistently
  • Perfect for breakfast or snacks: Not overly sweet and easy to customize
Ingredients for fresh milled flour blueberry muffins arranged on a counter, including soft white wheat berries, sugar, oil, eggs, milk, blueberries, vanilla, salt, baking soda, and baking powder.

Ingredients

  • Fresh-milled soft white wheat flour – Mild, finely textured, and ideal for tender muffins
  • Baking powder – Provides lift and helps the muffins rise
  • Baking soda – Adds additional leavening and balance
  • Salt – Enhances flavor
  • Sugar – Sweetens without overpowering
  • Milk – Adds moisture
  • Eggs – Structure and richness
  • Avocado Oil – Keeps muffins soft and moist
  • Vanilla extract – Adds flavor
  • Blueberries – Fresh or frozen
Fresh milled flour blueberry muffin held in hand, showing domed top, tender crumb, and blueberries baked throughout.

Recipe Tips

  • No mixer needed: These muffins come together easily with a bowl and spoon.
  • Don’t overmix: Mix by hand just until combined.
  • Wheat options: Any soft wheat works well—try spelt, einkorn, or a blend of all three.
  • Sweetness tip: If you want less sweetness, reduce the sugar to 1/2 cup. 
  • Sugar options: Honey, coconut sugar, or maple syrup can be used in place of white sugar.
  • Oil options: Melted butter, light olive oil, or neutral oils like sunflower or vegetable oil would also work well.
  • Frozen blueberries: Use straight from the freezer to prevent bleeding.
Fresh milled soft white wheat flour being ground directly into a mixing bowl from a grain mill.
Fresh milled flour, baking powder, baking soda, salt, and sugar whisked together in a metal mixing bowl.
Wet ingredients being stirred into fresh milled flour muffin batter in a mixing bowl.
Blueberries added to fresh milled flour muffin batter before gently folding.
Muffin tin lined with paper liners next to a bowl of fresh milled blueberry muffin batter.
Blueberry muffin batter being scooped with a cookie scoop into prepared muffin liners.
Unbaked fresh milled flour blueberry muffins filled evenly in a muffin pan.
Fresh milled flour blueberry muffins baked until golden brown in a muffin tin.

How to Make Fresh Milled Flour Blueberry Muffins

  1. Preheat your oven to 375°F. Line your muffin tins with paper liners or oil well. This recipe makes 18 large muffins. I used a 12-muffin pan and a 6-muffin pan. If you only have one you’ll need to reuse to make all muffins.
  2. Mill soft white wheat berries (325 g) on the finest setting until you have 2½ cups flour.
  3. In a medium bowl, whisk together the fresh-milled flour, sugar, baking powder, baking soda, and salt.
  4. In a large bowl, mix together the milk, eggs, oil, and vanilla.
  5. Add the dry ingredients to the wet. Stir just until combined. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. A 3 tbsp (2”W) cookie scoop fills them perfectly.
  7. Bake for 15-18 minutes, until tops are set.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
Fresh milled flour blueberry muffins on a white plate, showing golden tops and a cut muffin with a moist crumb and baked-in blueberries.

Serving Ideas

  • Warm with butter
  • Topped with a little honey
  • Served with yogurt and fruit
  • Packed for an easy on-the-go breakfast

Storage

Room temperature:
Store cooked muffins in an airtight container for up to 2 days.

Refrigerator:
Store for up to 5 days.

Freezing:
Freeze cooked and fully cooled muffins for up to 3 months. Thaw at room temperature or warm briefly before serving.

Fresh milled flour blueberry muffins cooling on a wire rack, baked until golden brown with visible blueberries in paper liners.

FAQ

Yes. Reduce the sugar to ½ cup for a less-sweet, breakfast-style muffin.

Can I use other types of wheat?
Yes. Soft wheats like spelt or einkorn work especially well, and you can also use a mix of different soft wheats. You can try hard wheat too—it may be a bit more dense, but the muffins will still be good.

Yes—raspberries, chopped strawberries, or blackberries all work well.

Similar Recipes

5 from 1 vote

Fresh Milled Flour Blueberry Muffins

Fresh milled flour blueberry muffins that are soft, tender, and filled with juicy blueberries. Made with freshly milled wheat and simple ingredients, these easy muffins are perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Servings: 18 muffins

Equipment

  • Grain mill
  • Kitchen scale
  • Muffin tins
  • Muffin papers
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk and spatula
  • Spoon or scoop for batter
  • Wire cooking rack

Ingredients

  • 2½ cups freshly milled soft white wheat flour mill 325 g wheat berries
  • 3/4 cup white sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup milk or buttermilk
  • 2 eggs
  • ½ cup avocado oil or other neutral oil
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh or frozen

Instructions

  1. Preheat your oven to 375°F. Line your muffin tins with paper liners or oil well.
  2. Mill soft white wheat berries (325 g) on the finest setting.
  3. In a medium bowl, whisk together the fresh-milled flour, sugar, baking powder, baking soda, and salt.
  4. In a large bowl, mix together the milk, eggs, oil, and vanilla.
  5. Add the dry ingredients to the wet. Stir just until combined. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. A 3 tbsp (2”) cookie scoop fills them perfectly.
  7. Bake for 15-18 minutes, until tops are set.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • This recipe makes 18 large muffins. I used a 12-muffin pan and a 6-muffin pan. If you only have one pan, you’ll need to reuse to make all muffins.
  • Don’t overmix: Mix by hand until combined.
  • Wheat options: Any soft wheat works well—try spelt, einkorn, or a blend.
  • Sweetness tip: If you want less sweetness, reduce the sugar to 1/2 cup. 
  • Sugar options: Honey, coconut sugar, or maple syrup can be used in place of white sugar.
  • Oil options: Melted butter, light olive oil, or neutral oils like sunflower or vegetable oil would also work well.

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Recipe Rating




2 Comments

  1. This looks really good. I’ll have to try it soon.

    Is there any way you could reflect the recipe rating in the recipe card(s) and/or your write up? I generally look at that before deciding if I want to use any recipe. It might increase your popularity.

    Thanks for your hard work!

    Reply