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Fresh Milled Flour Blackberry Muffins (Farmhouse‑Style, Moist, and Perfect for Fresh Berries)

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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.

  • Author: Monica
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 Muffins 1x

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

  1. Preheat your oven to 400°F and line a muffin tin with parchment liners.
  2. Mill your flour fresh if you haven’t already. Fresh milled soft white wheat is naturally fluffy and aromatic, so weighing is essential.
  3. In a large bowl, whisk together the 270g fresh milled flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk the eggs, melted butter, milk, and vanilla until smooth.
  5. Pour the wet ingredients into the dry and gently fold until just combined. Fresh milled flour absorbs liquid quickly, so avoid overmixing.
  6. Add the roughly chopped blackberries and fold gently. Chopping helps distribute the berries and prevents large pockets of moisture.
  7. Scoop batter into muffin cups, filling each about ¾ full.
  8. Bake at 400°F for 5 minutes to help the muffins rise tall.
  9. 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.
  10. Cool on a wire rack and enjoy warm.

Find it online: https://duttonhomestead.com/fresh-milled-flour-blackberry-muffins-farmhouse-style-moist-and-perfect-for-fresh-berries/