Welcome to the world of homemade goodness with our delicious blueberry muffins made with fresh milled flour! I am excited to share this recipe for blueberry muffins with you and hope it brings you joy in your baking adventures. Remember, I’m here to help with any questions you may have along the way. Let’s bake and learn together! Happy Baking!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
This post may contain affiliate links, please see our privacy policy for details.
There are SO many recipes for blueberry muffins, but this recipe is tried and true. You can use this base recipe and add strudels, glazes or different toppings if you choose. The process of using freshly milled flour enhances the texture and nutritional value of the muffins, making them a delectable and wholesome treat. Embrace the unparalleled quality of blueberry muffins crafted with care and precision using fresh milled flour.
Many people love blueberry muffins because they are not only delicious but also versatile. You can enjoy them for breakfast, as a snack, or even dessert. Make sure to try out different variations of blueberry muffins to find your favorite!
Table of Contents
Blueberry Muffin Ingredients
- Soft White Wheat Berries-You can also use Einkorn, Spelt or Soft Red Wheat. Try different grains, you will be surprised which end up being your favorite.
- Coconut Sugar-You can choose another sweetener, but I prefer to use coconut sugar in most of my baking
- Salt–Redmond’s Real salt is all I use!
- Eggs
- Buttermilk-How to make your own buttermilk: If you are making your own buttermilk, add the lemon juice or vinegar to your milk and allow to sit for 5 minutes or until chunks form. My rule of thumb is 2 Tbsp of lemon juice or vinegar per cup of milk. So for this recipe, I would use 1 Tbsp for 1/2 cup milk.
- Water
- Butter-melted
- Blueberries, Frozen. You can use fresh blueberries, although I do not find that I get the prettiest results with fresh blueberries. If I allow frozen blueberries to thaw slightly, the juice tints by batter a light purple.
- Almond Extract– You can use vanilla extract if you prefer
Using fresh blueberries in your blueberry muffins can work, but don’t underestimate the power of frozen blueberries as well, which provide a burst of flavor and color in every bite of your blueberry muffins.
How to make Blueberry Muffins
This recipe really is simple. I can mix them up and have them in the oven in less than 20 minutes!
You can mix the batter in an electric stand mixer, using a hand mixer or even just a whisk.
- Preheat oven to 350 degrees F.
- Weigh out frozen blueberries so they can thaw in a separate bowl to add to the batter at the end.
- Start by milling your flour.
- Add Flour, Sugar, Salt and Baking powder to a mixing bowl.
- Melt your butter.
- Make a well in the center of the flour. Crack your eggs, whisk until smooth. Pour in buttermilk, water, melted butter and almond extract.
When the batter is smooth, it is time to fold in the frozen blueberries. I like to let mine thaw slightly to create a purple juice. This will tint your batter a light purple. I do not recommend fresh blueberries for this recipe. I find that the frozen have a more concentrated flavor as well as color.
After mixing your batter, ensure that the blueberries you add are evenly distributed. This will give you perfectly baked blueberry muffins every time!
Remember, the key to great blueberry muffins is to not overmix the batter, as this can lead to tough muffins. Gently fold in those beautiful blueberries!
To get the best results when baking blueberry muffins, line your muffin tins with paper liners or grease them well to prevent sticking.
I love these craft colored tulip papers. They are easy to unwrap and your batter does not stick to them like the white cupcake liners. Using a 1/4 cup cookie dough scoop, portion out your batter into the baking cups. This batch makes 12 large muffins.
Place in a 350 degree oven and bake for 20-25 minutes.
I like to sprinkle with Turbinado sugar after they have been baking for about 5 minutes. If I sprinkle on at the beginning, the sugar dissolves and I like the crunch of the sugar!
The muffins are cooked when a toothpick inserted comes out clean.
Blueberry Muffins made with Fresh Milled Flour
Equipment
Ingredients
- 300 grams soft white wheat flour
- 115 grams sugar
- 1/2 tsp Redmonds Real Salt
- 4 tsp baking powder
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup water
- 2 Tbsp butter
- 260 grams blueberries frozen
- 1 tsp almond extract
- 4 Tbsp Turbinado sugar
Instructions
- Preheat oven to 350 degrees F.
- Weigh out frozen blueberries so they can thaw in a separate bowl to add to the batter at the end.
- Start by milling your flour.
- Add Flour, Sugar, Salt and Baking powder to a mixing bowl.
- Melt your butter.
- Make a well in the center of the flour. Crack your eggs, whisk until smooth. Pour in buttermilk, water, melted butter and almond extract.
- When the batter is smooth, it is time to fold in the frozen blueberries. I like to let mine thaw slightly to create a purple juice. This will tint your batter a light purple. I do not recommend fresh blueberries for this recipe. I find that the frozen have a more concentrated flavor as well as color.
- After mixing your batter, ensure that the blueberries you add are evenly distributed. This will give you perfectly baked blueberry muffins every time!
- Using a 1/4 cup cookie scoop, divide a heaping scoop into each of the 12 papers.
- Place in a 350 degree oven and bake for 20-25 minutes.
- I like to sprinkle with Turbinado sugar after they have been baking for about 5 minutes. If I sprinkle on at the beginning, the sugar dissolves and I like the crunch of the sugar!
Nutrition
Frequently asked questions for Blueberry Muffin recipe
If you have leftover blueberry muffins, store them in an airtight container to maintain their freshness and flavor.
Enjoy these blueberry muffins warm from the oven, or toasted with a bit of butter for a delightful treat!
Blueberry muffins are a classic favorite, perfect for any occasion!
Don’t hesitate to reach out if you have questions! I want you to gain confidence in the kitchen!
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Blueberry Muffins as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
Bailey Basics is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
These are my kids favorite!
My kids love these. I make the dry ingredients and bag them. Pull and add liquids and blueberries when I’m ready to bake. So easy!