Fresh-Milled Blueberry Muffins

A blueberry muffin with fresh flour on a plate with fresh berries.

No ratings yet

Fresh-Milled Blueberry Muffins

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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 384kcal

Author: Rebecca Warfield

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

US - Metric

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 granulated sugar, 40 g all-purpose flour, 57 g unsalted butter, 4 g 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 granulated sugar, 8 g baking powder, 3 g 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 avocado oil, 1 egg, 80 g 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 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.
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.

Nutrition