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Fresh milled flour blueberry muffins topped with cinnamon streusel on a white plate

Fresh Milled Flour Blueberry Muffins

Soft and moist fresh milled flour blueberry muffins made with a blend of soft white and hard white wheat for the perfect balance of texture and structure. These whole grain muffins are designed to stay soft and flavorful without becoming dry, dense, or crumbly.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Calories: 274
Ingredients Method Notes

Ingredients
  

  • 221.3 g soft white wheat berries
  • 94.9 g hard white wheat berries
  • 12.6 g baking powder (2 3/4 tsp)
  • 5.7 g salt (1 tsp)
  • 3 g cinnamon (1 ½ tsp)
  • 1 large egg
  • 284.6 g milk
  • 56.6 g olive oil
  • 57 g sugar
  • 7.5 g vanilla extract (1 ½ tsp)
  • 225 g blueberries (1 ½ cup)
Streusel Topping (optional):
  • 70 g melted unsalted butter
  • 80 g soft white wheat
  • 80 g powdered sugar
  • 0.6 g cinnamon (¼ tsp)
  • Pinch of salt

Method
 

  1. Preheat oven to 400° F.
  2. Wash blueberries and pat dry. Place the blueberries in a small bowl.
  3. Mill 221.3 g of soft white wheat and 94.9 g hard white wheat on a fine setting.
  4. Take a teaspoon of flour and sprinkle on the dry blueberries. Set aside. Sprinkling blueberries with flour will prevent them from sinking to the bottom of the muffin while they are baking.
  5. Add 12.6 g of baking powder, I like to use aluminum free, 5.7 g salt and 3 g (1 ½ tsp) cinnamon to the freshly milled flour. Mix gently and set aside.
  6. In a separate bowl, add 1 large egg, 284.6 g milk, 56.6 g olive oil, 7.5 g (1 ½ tsp) vanilla extract, and 56.9 g sugar. Mix thoroughly using a hand or stand mixer. The ingredients should be thoroughly incorporated.
  7. Make a well in the dry ingredients and slowly pour in the wet ingredients. Use a dough hook to mix the batter just until all the ingredients are wet. Do not overmix here. Overmixing will result in dense crumbly muffins. I specifically use a dough hook during this step to help prevent overmixing. The batter will look thin or uneven at this stage. Don’t add more flour.
  8. Cover the bowl and let it rest for 15-20 minutes.
  9. If you’re using a streusel topping, Mill 80 g of soft white wheat berries on a fine setting. Mix the freshly milled soft white wheat with 80 g powdered sugar, 0.6 g (¼ tsp) cinnamon and a pinch of salt. Gently stir.
  10. Melt 70 grams of unsalted butter and add to the dry ingredient mixture. Stir until mixed.
  11. Allow the streusel mixture to rest for approximately 10 -15 minutes to absorb the liquid.
  12. Once the muffin batter has rested 15-20 minutes you will notice it looks much thicker. This batter will look thicker than batter made with commercial flour. This is normal for freshly milled flour. Don’t add more liquid. Instead, gently fold in the blueberries with your dough hook taking caution not to overmix the batter.
  13. Pour the batter into prepared baking cups. Evenly divide into 12 equal portions. The baking cups will be nearly full. This is normal for fresh milled flour as they will rise but not as dramatically as you would see if you were using commercial all-purpose flour.
  14. If you are using the streusel, it has had time to rest and absorb the liquid by now. Mix with a fork or your hands to break it apart into a crumbly streusel topping. Sprinkle on top of the muffins.
  15. Bake at 400°F for 18-20 minutes. The internal temperature of the muffins should be 200°-205°F.

Notes

Nutrition per serving: Calories: 274 | Carbs: 40.5g | Fiber: 4.8g | Protein: 5.2g | Fat: 11.4g
Need nutrition info specific for fresh milled flour? Use this nutrition calculator to get to get nutrition estimates based on your exact ingredients..
Do not add extra flour even if the batter looks thin at first.
Allow the batter to rest so the fresh milled flour can fully hydrate.
Use mostly soft white wheat for a softer texture.
Do not skip the small amount of hard white wheat or the muffins may become crumbly.
Fresh milled flour batter naturally thickens as it rests. This is normal.
Avoid over mixing the batter or the muffins can become dense.