Preheat the oven to 425°F. Spray a muffin tin or line with paper liners.

Weigh and mill the wheat berries (265 g soft white wheat) to make your fresh flour.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs, vanilla, and milk, mixing until fully combined.

In a separate bowl, whisk together the dry ingredients — freshly milled flour, baking powder, and salt.

Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Fold in the mini chocolate chips.

Divide the batter evenly between the muffin cups.

Bake at 425°F for 5 minutes, then reduce the heat to 350°F (without opening the oven) and bake for 15–17 minutes, or until a toothpick comes out clean.

Cool in the pan for 3 minutes, then transfer muffins to a cooling rack. Enjoy warm or at room temperature.