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.
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
- Preheat your oven to 375°F. Line your muffin tins with paper liners or oil well.
- Mill soft white wheat berries (325 g) on the finest setting.
- In a medium bowl, whisk together the fresh-milled flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, mix together the milk, eggs, oil, and vanilla.
- Add the dry ingredients to the wet. Stir just until combined. Fold in the blueberries.
- 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.
- Bake for 15-18 minutes, until tops are set.
- 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.