These blueberry muffins with fresh milled flour are the perfect hearty dessert or the perfect thing to bring to a brunch. Made with soft wheat, frozen blueberries, oil, buttermilk, eggs and topped with a streusel topping. I love eating these warm or with a cup of hot coffee. YUM! I can’t wait for you to try this!
Why you’ll love this recipe
- Fast – You can have fresh blueberry muffins in under an hour
- Easy – A fool proof recipe, easy for beginner bakers.
- Delicious – this recipe isn’t dry like some other muffins. The added yogurt makes these moist and simply delicious.
Ingredients
Soft white wheat- Perfect for baked goods. You can use other soft wheat such as spelt or einkorn.
Yogurt – I use whole milk unsweetened greek yogurt. This makes for a moist muffin. You can also use sour cream.
Avocado oil – for moisture
Frozen blueberries – I like wild blueberries because they have a stronger blueberry flavor.
Eggs
Milk or buttermilk – both work
See recipe card for full recipe ◡̈
How to make blueberry muffins with fresh milled flour
Step 1: Preheat oven to 375°. Mill your flour. Add baking soda, baking powder, and salt to the flour and mix.
Step 2: To a large bowl add the oil and sugar and cream together. Then add eggs, vanilla extract, milk, and yogurt. Mix until combined.
Step 3: Add dry ingredients to wet ingredients and mix using a spatula until just combined, add blueberries and mix in.
Step 4: Make the streusel topping. Melt the butter then add in the sugar, flour, and a pinch of salt.
Step 5: Prepare a muffin tin with paper liners. Fill each cup until almost full and top with streusel topping. Bake for 20 minutes.
Other fresh milled flour recipes
- Jam bars with fresh milled flour with an oat crumb topping
- Carmelitas with Freshly Milled Flour
- Chocolate chip cookies with freshly milled flour
- Blueberry Muffins with Fresh Milled Flour
Blueberry Muffins with Freshly Milled Flour
Ingredients
Equipment
Method
- Preheat oven to 375°. Mill your flour. Add baking soda, baking powder, and salt to the flour and mix.2 cups Soft white wheat (280g), 1 tsp baking soda, 1/2 tsp salt, 1 tsp baking powder
- To a large bowl add the oil and sugar and whisk together. Then add eggs, vanilla extract, milk, and yogurt. Mix until combined.1/2 cup avocado oil, 1/2 cup sugar, 2 eggs, 1 tbsp vanilla extract, 1/2 cup plain unsweetened yogurt
- Add dry ingredients to wet ingredients and mix using a spatula until just combined. Add blueberries and mix in.1 cup frozen blueberries
- Make the streusel topping. Melt the butter then add the brown sugar, flour, and a pinch of salt.1/4 cup unsalted butter melted, 1/3 cup brown sugar, 1/2 cup flour (any soft wheat works) , pinch of salt
- Prepare a muffin baking tin with paper liners. Fill each cup until almost full and top with streusel topping. Bake for 20 minutes.
Fresh milled blueberry muffins always come out so good! Thank you!
These are really, really good. Perfectly sweet (I used coconut sugar)and a lovely texture. I used 100 grams einkorn and the rest soft white. I don’t think it needed the streusel but it certainly didn’t hurt anything. I made 12 and 20 minutes was spot on.
Glad you enjoyed them! I love swapping coconut sugar and einkorn in baking recipes too!