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fresh milled flour blueberry muffin

The Best Fresh Milled Flour Blueberry Muffins

These fresh milled blueberry muffins are the perfect balance of rustic and tasty. Using whole grains (like soft white wheat and einkorn) ensures you get all the nutrients and fiber lost in store-bought flour, resulting in a muffin that is as healthy as it is indulgent.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 24 Muffins
Ingredients Equipment Method

Ingredients
  

  • 5 cups Fresh Milled Flour soft white wheat or einkorn
  • 1.25 cups Maple Syrup you can sub. honey
  • 2 tsp Salt
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 cup Milk I used whole milk
  • 4 Eggs
  • 1 cup Coconut oil or avocado oil I used melted coconut oil
  • 2 tsp Vanilla Extract
  • 2 cups Fresh or Frozen Blueberries I used frozen with no problems

Equipment

  • Grain mill
  • Muffin tins
  • Mixing bowls
  • Measuring cups and spoons
  • Ice cream scooper
  • Whisk and spatula

Method
 

  1. Preheat your oven to 375 F. Line your muffin tins with paper liners or oil well.
  2. Mill 50/50 soft white wheat and einkorn berries. If you don't have both just use either one.
  3. In a medium bowl, whisk together the fresh-milled four, baking powder, baking soda, and salt.
  4. In a larger bowl, mix together the milk, maple syrup, eggs, oil, and vanilla. If using coconut oil make sure it is melted before mixing in.
  5. Add the dry ingredients to the wet. Stir just until combined. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. I use a ice cream scoop it works great.
  7. Bake for 15-18 minutes, until tops are set
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Enjoy! If you have extra muffins these freeze great. Just let them thaw over night for the next morning.