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These fresh-milled blueberry muffins are velvety-tender and packed with juicy berries. Made with soft white wheat and finished with a crunchy streusel topping, they rival any bakery version. No one will ever guess they are 100% whole grain!
Recipe Overview: Fresh-Milled Blueberry Muffins
- Ready In: 40 minutes
- Serves: 8
- Calories: 384 kcal (approximately)
- Main Ingredients: Soft white wheat berries, blueberries, granulated sugar, avocado oil, egg, milk, butter, cinnamon
- Dietary Notes: 100% whole grain
- Why You’ll Love It: The fresh-milled blueberry muffins are a bakery-style treat made with 100% whole grain flour. The muffins are tender, packed with blueberries, and topped with a delicious streusel crunch. Plus, they are easy to make and perfect for breakfast, dessert, or any time you want a wholesome treat (aka always).
SUMMARIZE & SAVE THIS RECIPE ON
Over the past few years of baking with fresh-milled flour, I've found that I actually prefer it for sweet treats over all-purpose flour.
From fresh-milled chocolate chip cookies to fresh-milled gingerbread, fresh-milled sourdough chocolate chip muffins, and blueberry muffins, whole-grain versions are always my favorite.
These blueberry muffins with fresh flour are filled with sweet berries and topped with a bakery-style streusel topping…and made with 100% whole grains. It doesn’t get better than that!
🌾 If you are new to milling flour, check out my Fresh-Milled Flour for Beginners ebook for everything you need to get started! 🌾
Jump to:
- Recipe Overview: Fresh-Milled Blueberry Muffins
- Why You’ll Love This Recipe
- Key Ingredients
- Variations
- How To Make Fresh-Milled Blueberry Muffins
- Get the FREE sourdough starter eBook!
- Tips for Success
- Serving Suggestions
- Storing
- Fresh-Milled Blueberry Muffins FAQs
- More Fresh-Milled Flour Recipes
- Fresh-Milled Blueberry Muffins
Why You’ll Love This Recipe
Whole Grain: These muffins are made with 100% fresh-milled flour, so it's a great way to sneak whole-grain nutrition into a treat.
Streusel Topping: The crunchy streusel topping adds a bakery-style finish that is beyond delicious. (Ps. If you love streusel, check out my sourdough discard coffee cake recipe)
Blueberry Goodness: Each bite is packed with sweet blueberries. It’s a great way to use your seasonal berries.
Simple Ingredients: You only need a handful of pantry staples to make these muffins.
Beginner-Friendly: If you are new to milling flour, this is a great recipe to start with before you venture into recipes like fresh-milled dinner rolls or fresh-milled sourdough sandwich bread.
Key Ingredients
Wheat Berries: You will need soft white wheat berries. Hard wheat will work, but it will change the texture of the muffins.
Sugar: You’ll need granulated sugar for the muffin batter and crumble topping.
Oil: I used avocado oil, but any neutral oil will work.
Milk: I prefer whole milk. Reduced-fat milk will also work.
Blueberries: I used fresh blueberries, but you can use frozen without thawing them.
Flour: Fresh-milled or all-purpose will work for the crumble topping. I prefer the texture of the all-purpose crumble, but it's up to you!
Butter: Unsalted is preferred. If you only have salted, just reduce the salt in the recipe.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Lemon Blueberry: Add a little lemon zest and a splash of lemon juice to the muffin batter.
Sourdough: You can add discard to any recipe! If you have extra starter on hand, you can add up to 50 grams without changing the recipe.
Chocolate: Toss in a handful of dark chocolate chips or white chocolate chips.
How To Make Fresh-Milled Blueberry Muffins
Step 1: Gather the ingredients.
Preheat the oven to 400° F.
Line a muffin tin with 8 liners. I prefer the tulip liners for larger, bakery-style muffins.
Step 2: In a small mixing bowl, combine the streusel topping ingredients with a fork until crumbly. Set aside.
Step 3: Just before baking, mill the hard white wheat and kamut on the finest setting.
(If you are measuring in volume, you should have about 1 3/4 cups + 2 tablespoons of flour after milling.)
Step 4: In a large mixing bowl, whisk together the milled flour, sugar, baking powder, and salt.
Step 5: In a glass measuring cup, add the avocado oil and egg, then top it off with milk until it reaches the 1-cup line.
Step 6: Pour the milk mixture into the dry ingredients and combine with a Danish dough whisk or wooden spoon.
Step 7: Spoon a dollop of the batter into each muffin liner. This will help prevent the blueberries from sinking while baking.
Step 8: Fold the blueberries into the remaining batter in the bowl.
Step 9: Fill the liners with the remaining batter and sprinkle the tops evenly with the streusel mixture.
Step 10: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Transfer to a wire cooking rack and cool to room temperature before serving.
Tips for Success
- Spooning a little batter into the muffin liners before adding the blueberries will help prevent the berries from sinking.
- I always recommend measuring fresh flour by weight in grams for the most accurate and repeatable results.
- I know 400°F sounds high, but the higher temperature helps the muffins rise quickly without burning.
- Wheat berries can vary. So any time you are working with fresh flour, you may need to make adjustments. If the batter is too thin, add a little more fresh flour. If it’s too thick, add a splash of milk.
Serving Suggestions
Breakfast: Serve with fluffy scrambled eggs, slow cooker egg casserole, Instant Pot boiled eggs, or even my homemade cottage cheese recipe for added protein.
Coffee: Pair with a cup of coffee with a little brown sugar vanilla coffee creamer.
Dessert: The streusel topping on these muffins makes them perfect for dessert with a scoop of easy vanilla ice cream.
Butter: A warm blueberry muffin with a shmear of butter is a classic.
Storing
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate leftover muffins in an airtight container for up to 5 days.
- Fresh-milled blueberry muffins can be frozen for up to 3 months.
Fresh-Milled Blueberry Muffins FAQs
Yes, use them straight from the freezer without thawing to prevent mushiness and excess moisture.
If you ask me, they taste better than muffins made with all-purpose flour! The whole-grain flour adds flavor and balances the sweetness.
No, keeping the flour unsifted ensures the muffins are 100% whole grain. You can sift the flour if you prefer, but you may need to slightly reduce the liquid. If you’re new to milling flour, check out my Beginner’s Guide to Milling Flour at Home.
You can reduce it slightly, but too little sugar can affect both texture and moisture.
More Fresh-Milled Flour Recipes
If you tried this Fresh-Milled Blueberry Muffin recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Fresh-Milled Blueberry Muffins
Equipment
- Grain Mill
- Mixing bowl
- Muffin Tin
Ingredients
Muffin Batter
- 225 g soft white wheat berries, (around 1 cup of unmilled berries)
- 150 g granulated sugar
- 8 g baking powder
- 3 g salt
- 75 g avocado oil
- 1 egg
- 80 g milk, plus more as needed
- 185 g fresh blueberries
Streusel Topping
- 100 g granulated sugar
- 40 g all-purpose flour, or 1/3 cup milled soft white wheat (see notes)
- 57 g unsalted butter, melted
- 4 g ground cinnamon
Instructions
- Preheat the oven to 400° F. Line a muffin tin with 8 liners. I prefer the tulip liners for larger, bakery-style muffins.
- In a small mixing bowl, combine the streusel topping ingredients with a fork until crumbly. Set aside.100 g (1/2 cup) granulated sugar, 40 g (1/3 cup) all-purpose flour, 57 g (4 tablespoons) unsalted butter, 4 g (2 teaspoon) ground cinnamon
- Just before baking, mill the hard white wheat and kamut on the finest setting. (If you are measuring in volume, you should have about 1 3/4 cups + 2 tablespoons of flour after milling.)225 g soft white wheat berries
- In a large mixing bowl, whisk together the milled flour, sugar, baking powder, and salt.150 g (3/4 cup) granulated sugar, 8 g (2 teaspoon) baking powder, 3 g (1/2 teaspoon) salt
- In a glass measuring cup, add the avocado oil and egg, then top it off with milk until it reaches the 1-cup line.75 g (1/3 cup) avocado oil, 1 egg, 80 g (1/3 cup) milk
- Pour the milk mixture into the dry ingredients and combine with a Danish dough whisk or wooden spoon.
- Spoon a dollop of the batter into each muffin liner. This will help prevent the blueberries from sinking while baking.
- Fold the blueberries into the remaining batter in the bowl.185 g (1 1/4 cup) fresh blueberries
- Fill the liners with the remaining batter and sprinkle the tops evenly with the streusel mixture.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooking rack and cool to room temperature before serving.
Notes
- Fresh-milled or all-purpose flour will work for the crumble topping. I prefer the texture of the all-purpose crumble, but it’s up to you!
- I always recommend measuring fresh flour by weight in grams for the most accurate and repeatable results.
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- Wheat berries can vary. So any time you are working with fresh flour, you may need to make adjustments. If the batter is too thin, add a little more fresh flour. If it’s too thick, add a splash of milk.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
