Blueberry Muffins made with Fresh Milled Flour
These classic blueberry muffins are a weekly staple in our house for a nutritious and filling breakfast.
Servings 12 muffins
Calories 163kcal
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
Serving: 1muffin | Calories: 163kcal | Carbohydrates: 36g | Protein: 3.5g | Fat: 3g | Fiber: 3.8g | Sugar: 16g
