Blueberry Muffins made with Fresh Milled Flour
These wholeseome, fluffy muffins are a kitchen staple. You can make as a quick bread in small loaf pans, full size or mini muffins!
Equipment
- 1 Whisk
Ingredients
- 300 grams soft white wheat berries
- 115 grams coconut sugar
- 1/2 tsp Redmonds Real Salt
- 4 tsp baking powder
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup water
- 2 Tbsp butter melted
- 260 grams blueberries frozen
- 1 tsp almond extract
- 1 Tbsp Turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 350℉
- Weigh out blueberries and set aside so they can begin to thaw slightly
- Mill wheat berries to flour and place in a large mixing bowl.
- Add remaining dry ingredients to the flour: coconut sugar, salt and baking powder.
- Make a well in the center of the dry ingredients. Crack egg and whisk. Add remaining liquid ingredients: buttermilk, water, melted butter and almond extract. Whisk until smooth.
- Stir in frozen blueberries, just until combined.
- Using a 1/4 cup scoop, portion batter into 12 muffin liners.
- Place in a 350 ℉ oven for 20-25 minutes. After 5 minutes, sprinkle with Turbinado sugar.
- Muffins are done when a toothpick inserted comes out clean.
- Store at room temperature in an airtight container for 5-7 days or in the fridge for 2 weeks.
Nutrition
Serving: 12gCalories: 99.5kcalCarbohydrates: 24gProtein: 3.75gFat: 3.5gFiber: 4gSugar: 12.25g
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