Fresh Milled Flour Blueberry Muffins
These Fresh Milled Flour Blueberry Muffins are soft, tender and filled with juicy blueberries in every bite! They’re easy to make and are perfect for breakfast or an afternoon snack.
Are you looking for more Freshly Milled Flour Recipes? Try our FMF Apple Cinnamon Streusel Muffins, FMF Chocolate Chip Muffins, or FMF Cinnamon Sugar Donut Muffins.
Blueberry muffins are one of my sons’ favorites! My Einkorn Chocolate Banana Muffins still hold the #1 spot, but these are a very close second!
I tired a few different flour combinations before settling on mostly soft white wheat with a little hard white wheat. The hard white gives the muffins just enough structure to hold all those juicy blueberries!
What you’ll love about these Fresh Milled Flour Blueberry Muffins
Recipe Ingredients:
You’ll need the following ingredients to make this blueberry muffins with fresh milled flour:
- Fresh Milled Soft White Wheat
- Fresh Milled Hard White Wheat
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Butter
- Eggs
- Buttermilk
- Vanilla Extract
- Fresh Blueberries
Ingredient Notes:
- Fresh Milled Flour: I use mostly soft white wheat with a smaller amount of hard white. Soft white gives the muffins a tender texture, while hard white adds structure.
- Buttermilk: I use real buttermilk, specifically Marburger brand for this recipe. It adds moisture and helps balance the sweetness of the muffins. Keep in mind that buttermilk can vary quite a bit between brands. Some are much thicker than others, which can affect the consistency of your muffin batter.
- Blueberries: Fresh blueberries are my preference for this recipe.
How to Make Fresh Milled Flour Blueberry Muffins
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
Step 2: In a large bowl, whisk together the freshly milled flours, sugar, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the blueberries, being careful not to crush them.
Step 5: Let the batter rest for 10 minutes to allow the freshly milled flour to absorb the moisture.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake for 18-22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes before transferring to a wire rack.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
SAVE THIS RECIPE FOR LATER!
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PRO TIP:
Don’t over mix the batter! Stir just until the wet and dry ingredients are combined. Over mixing can make your muffins tough instead of tender.
Storage and Reheating:
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 2 days.
Reheating: Warm individual muffins in the microwave for about 10-15 seconds, or until heated through.
Freezing: Once completely cooled, place the muffins in a freezer safe bag, or container, and freezer for up to 3 months.
Additions and Substitutions:
- Lemon Zest: Add 1 to 2 teaspoons of fresh lemon zest for a little lemon flavor. It goes so great with blueberries!
- Coarse Sugar: Sprinkle a little coarse sugar over the muffins before baking for a sweet, crunchy topping.
- All Soft White Wheat: You can use all soft wheat flour. The muffins will be more tender and crumbly, but will taste good too!
FAQs about this Blueberry Muffins with Fresh Milled Flour:
Why use both soft white and hard white wheat?
Soft white wheat has a lower protein content and helps keep the muffins tender. The hard white adds a little structure to help support the blueberries.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Add them straight from the freezer without thawing. They may release more color into the batter and need a little extra baking time. I’ve only tested this recipe with fresh blueberries, but that’s been my experience when baking with frozen berries.
Why did my blueberry muffins sink in the middle?
Muffins can sink if they’re underbaked, have too much leavening, or the batter contains too much moisture. Make sure the centers are fully baked before removing them from the oven.
What can I serve with this whole wheat blueberry muffin recipe?
These easy blueberry muffins are delicious with a little butter, or just on their own as a snack! If you’re serving them for breakfast, you can’t go wrong with the usual favorites like scrambled eggs, bacon, or sausage.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Handheld Bites eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Blueberry Muffins
Equipment
Ingredients
- 195 g freshly milled soft white flour (1 3/4 cup)
- 80 g freshly milled hard white wheat flour (2/3 cup)
- 180 g granulated sugar (almost 1 cup)
- 10 g baking powder (2 1/2 tsp)
- 1 g baking soda (1/4 tsp)
- 3 g salt (1/2 tsp)
- 4 Tbsp butter melted and slightly cooled
- 2 large eggs room temperature
- 107 g buttermilk I used Marburger brand (1/3 cup + 2 Tbsp)
- 10 g vanilla extract (2 tsp)
- 200 g fresh blueberries (1 1/3 cups)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the freshly milled flours, sugar, baking powder, baking soda, and salt.195 g freshly milled soft white flour,80 g freshly milled hard white wheat flour,180 g granulated sugar,10 g baking powder,1 g baking soda,3 g salt.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla.4 Tbsp butter,2 large eggs,107 g buttermilk,10 g vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in the blueberries, being careful not to crush them.200 g fresh blueberries.
- Let the batter rest for 10 minutes to allow the freshly milled flour to absorb the moisture.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.