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Fresh Milled Flour Blueberry Muffins

Dana
5 from 1 vote
Print Recipe
Servings 8 Mini Loafs or Muffins

Ingredients
  

Muffins

  • 240 g fresh milled hard white wheat flour about 2 cups
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ⅔ cup sugar
  • 8 tablespoons butter melted and cooled slightly
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1½ cups frozen blueberries
  • 1 tablespoon fresh milled flour for tossing blueberries

Streusel Topping

  • ¼ cup fresh milled hard white wheat flour
  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons cold butter cubed

Instructions
 

How to Make This Fresh Milled Flour Muffin Recipe

    Step 1: Make the Streusel

    • Combine the flour, sugars, and cinnamon in a small bowl.
    • Cut in the cold butter until crumbly.
    • Place in the refrigerator while preparing the batter.

    Step 2: Mix the Dry Ingredients

    • Preheat your oven to 375°F.
    • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

    Step 3: Mix the Wet Ingredients

    • In another bowl, whisk together the eggs, sugar, butter, sour cream, and vanilla.

    Step 4: Combine

    • Pour the wet ingredients into the dry ingredients.
    • Stir gently until just combined.
    • The batter will be thick.

    Step 5: Rest the Batter

    • Allow the batter to rest for 10 minutes.
    • This helps the freshly milled flour absorb moisture and creates a softer muffin.

    Step 6: Add the Blueberries

    • Toss the frozen blueberries with 1 tablespoon flour.
    • Fold them gently into the batter.

    Step 7: Fill and Top

    • Divide the batter among muffin cups or mini loaf cavities.
    • Fill each about ¾ full.
    • Press a few extra blueberries on top.
    • Sprinkle generously with streusel.

    Step 8: Bake

    • Bake at 375°F.
    • Standard muffins: 18–22 minutes
    • Mini loaves: 22–25 minutes
    • Bake until lightly golden and a toothpick comes out with a few moist crumbs.

    Step 9: Cool

    • Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

    Notes

    Tips for Baking Fresh Milled Muffins

    Use Frozen Blueberries

    Frozen blueberries work beautifully in this recipe.
    There's no need to thaw them first.
    Simply toss them with a little flour and fold them into the batter.

    Don't Overmix

    Overmixing can create tough muffins.
    Mix only until the ingredients come together.

    Use Freshly Milled Flour

    For the best flavor and texture, mill your flour immediately before baking.

    Frequently Asked Questions

    Can I use fresh blueberries instead of frozen?

    Yes.
    Fresh blueberries work just as well in this recipe.

    Can I substitute Greek yogurt for sour cream?

    Absolutely.
    Use plain full-fat Greek yogurt in a one-to-one substitution.

    Can I freeze these muffins?

    Yes.
    Allow them to cool completely before freezing.
    Store in an airtight container for up to three months.

    Can I make this whole grain muffin recipe without streusel?

    You can.
    The muffins are delicious on their own, but the streusel adds extra sweetness and texture that really makes them special.
    Keyword Fresh Milled Flour, Muffins