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lemon poppyseed muffin with wheat berries sprinkled around the muffin on the table.

Better Than the Bakery: Fresh Milled Lemon Poppyseed Muffins

There is nothing quite like the bright, sunshiny flavor of a lemon poppyseed muffin, but when you swap out store-bought bags for freshly milled flour, the results are truly transformative. These muffins take a classic bakery staple and elevate it with the superior nutrition and nutty depth of whole grains ground right in your kitchen. Forget the dense, dry textures often associated with whole wheat; this recipe delivers a light, fluffy crumb perfectly balanced by a zesty citrus punch and that signature poppy seed crunch. Whether you are a seasoned home miller or just dusting off your grain mill for the first time, these fresh milled lemon poppyseed muffins are destined to become your new favorite wholesome breakfast.
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Prep Time 12 minutes
Cook Time 16 minutes
Servings: 12 Muffins
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup whole milk
  • 4 tbsp fresh lemon juice
  • 2 cups fresh milled flour
  • 2/3 cup maple syrup
  • 2 tbsp poppyseeds
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup oil I used melted coconut oil
  • 2 eggs
  • 2 tsp fresh lemon zest
  • 1 tsp vanilla extract

Equipment

  • 1 Zester
  • 1 hand or stand-up mixer
  • 1 large muffin tin
  • 12 muffin cup liners

Method
 

  1. Start by preheating your oven to 400 F.
  2. Mill 4 cups of soft white wheat and einkorn berries. I used a 50/50 mixture for this recipe because I love the flavor of the einkorn combined with the texture of the soft white wheat. You don’t have to use both for this recipe; you can use either one.
  3. Grab a muffin tray and line them with paper liners or oil them well. Zest and juice 2 large lemons.
  4. Combine 1/2 cup whole milk with 4 tablespoons of fresh lemon juice. Let sit for about 5 minutes. It will curdle and look kind of like buttermilk.
  5. In a medium mixing bowl, stir together 2 cups of fresh milled flour, 2 tablespoons of poppyseeds, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
  6. Add the milk mixture, 1/4 melted coconut oil, 2 large eggs, 2/3 cup maple syrup, 4 teaspoons fresh lemon zest, and teaspoon of vanilla extract, stir until well combined.
  7. Divide the batter evenly between 12 muffin cups. Bake for 15-17 minutes or until toothpick inserted into the center of a muffin comes out clean.
  8. Let cool in the pan for about 3-5 minutes before moving from pan. Enjoy!!