Description
These fresh‑milled flour blackberry muffins bake up soft, moist, and full of bright berry flavor. The freshly milled wheat adds a rich, wholesome taste that pairs perfectly with juicy blackberries. A simple, cozy muffin that feels right at home in any farmhouse kitchen.
Ingredients
- 270g fresh milled soft white wheat flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp fine sea salt
- 2 large eggs
- ½ cup melted butter
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup blackberries, roughly chopped
Instructions
- Preheat your oven to 400°F and line a muffin tin with parchment liners.
- Mill your flour fresh if you haven’t already. Fresh milled soft white wheat is naturally fluffy and aromatic, so weighing is essential.
- In a large bowl, whisk together the 270g fresh milled flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, melted butter, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry and gently fold until just combined. Fresh milled flour absorbs liquid quickly, so avoid overmixing.
- Add the roughly chopped blackberries and fold gently. Chopping helps distribute the berries and prevents large pockets of moisture.
- Scoop batter into muffin cups, filling each about ¾ full.
- Bake at 400°F for 5 minutes to help the muffins rise tall.
- Without opening the oven, reduce the temperature to 350°F and bake for 20 more minutes, or until golden and a toothpick comes out clean.
- Cool on a wire rack and enjoy warm.
- Prep Time: 10
- Cook Time: 30