Description
These Fresh Milled Flour Blueberry Muffins bake up tall, soft, and packed with juicy blueberries. Freshly milled soft white wheat gives them a tender, wholesome crumb you can’t get from store‑bought flour. They come together quickly, use simple ingredients, and make the perfect cozy homestead breakfast or snack. Enjoy them warm from the oven, share with friends, or freeze for easy grab‑and‑go mornings.
Ingredients
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270g soft white wheat berries, freshly milled
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1 cup sugar
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2 teaspoons baking powder
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½ teaspoon salt
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2 eggs
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½ cup butter, melted
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½ cup milk
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1 teaspoon vanilla extract
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1 cup fresh blueberries, roughly chopped
Instructions
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Preheat oven to 400°F. Line or grease a muffin tin.
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Weigh 270g soft white wheat berries and mill into fresh flour.
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In a large bowl, whisk together the fresh milled flour, sugar, baking powder, and salt.
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In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and lumpy.
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Fold in the chopped blueberries.
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Fill muffin cups evenly with batter.
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Bake at 400°F for 5 minutes, then reduce heat to 350°F and bake 18–23 minutes, until a toothpick comes out clean.
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Cool in the pan for 2–3 minutes, then transfer muffins to a cooling rack to prevent soggy bottoms.
Notes
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Remove muffins from the pan after 2–3 minutes to prevent soggy bottoms.
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Frozen blueberries work great; add them straight from the freezer.
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Batter should be thick and lumpy — don’t overmix.
- Prep Time: 10 minutes
- Cook Time: 23-28 minutes