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These mouthwatering blueberry muffins with freshly milled flour are soft and moist with a crunchy pecan topping. They make an easy breakfast or snack that is flavorful and satisfying!
Everyone in the family knows when we are having blueberry muffins for breakfast because of the heavenly smell that fills the kitchen.
Between this recipe and my freshly milled cinnamon rolls, my kids can’t get enough!
For me, these blueberry muffins are one of my favorite breakfasts. With freshly milled flour, plenty of sweet blueberries, and a crunchy pecan topping, these are my all-time favorite blueberry muffins.
The biggest challenge is not eating them all in one sitting! Well, ok, we pretty much eat them in one sitting regardless of whether I double the recipe or not! But hey, I don’t mind, that just means everyone loves it!
I also make a very similar recipe, my whole wheat blueberry bread. It is a little different, but it takes less time to put together if you want something quicker.
Table of Contents
Why You’ll Love These Muffins
- The crunchy pecan topping makes these muffins an absolute showstopper! It’s nutty, spicy, and sweet, and the added texture is delightful.
- Freshly milled blueberry muffins are so easy to make. You don’t need a mixer or lots of baking experience to whip up a batch!
- Making blueberry muffins with fresh milled flour makes the muffins more flavorful and more satiating.
- Muffins are a great way to meal prep for breakfast or snacks. They also freeze well for longer-term prep. Make a double batch and thank yourself later!
Key Ingredients
- Whole grain flour: I use freshly milled soft white wheat berries.
- Butter: Melted butter instead of oil makes for extra rich and flavorful muffins.
- Sugar: A combination of brown and white sugar gives us the perfect moisture level and a well-rounded flavor.
- Eggs
- Sour cream: Adding sour cream to muffins gives them moisture, richness, and an added tang. You can substitute Greek yogurt in a pinch.
- Milk: I use whole milk, but 2% will also work.
- Salt
- Vanilla extract
- Baking soda and baking powder
- Blueberries: You can use fresh or frozen blueberries, depending on what’s available and in season.
- Topping: These muffins are extra delicious with a crunchy topping made of pecans, brown sugar, and cinnamon. Feel free to substitute the pecans for a different nut!
How to Make Blueberry Muffins with Freshly Milled Flour
Step 1. Add all of the ingredients, except the blueberries, to a large mixing bowl and mix well.
Step 2. Fold in the blueberries.
Step 3. Spoon the batter into a prepared muffin tin.
Step 4. Mix the topping ingredients in a small bowl, then sprinkle the topping over the batter.
Step 5. Bake at 350°F for 20 minutes or until cooked through.
Expert Tips
- Allow the muffins to cool for 10-15 minutes before digging in.
- Be careful not to overmix the muffin batter. If you use a stand mixer, stay on the lowest setting and mix just until combined.
- You can use muffin tin liners or parchment paper cut into squares, or you can grease the muffin tin to prevent the muffins from sticking.
- Not sure if your muffins are finished baking? Insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- Store leftover muffins in an airtight container for up to 5 days.
- If you are milling your own flour, I recommend finding a high-quality grain mill. Some lower-quality mills leave baked goods with a grainy texture, so it’s well worth the investment. I use the Mockmill professional grain mill and love it.
What to Serve with Blueberry Muffins
Blueberry muffins are such an easy grab-and-go breakfast or snack! They also make a delicious component to a full breakfast.
I like to serve my blueberry muffins with something savory and filling, such as cast iron breakfast casserole, chili scrambled eggs, or moose breakfast sausages. Yogurt is also a winning side dish for homemade muffins.
Muffins are also delicious, with a spread to accompany them! Softened butter, homemade jam, or nut butter make excellent additions to this tasty baked good.
I certainly hope that you loved this recipe! I love having make-ahead school morning breakfasts like this and my cinnamon sugar muffins with fresh milled flour ready for the busy weekday mornings!
That’s why I always have something like these fresh milled blueberry muffins or my overnight oats recipe on hand! It’s been a total lifesaver!
Recipe FAQs
Absolutely! You can omit the pecans or replace them with pumpkin seeds, oats, or sunflower seeds.
Yes, they do! Once your muffins are completely cool, stash them in an airtight container and freeze them for up to 6 months. Allow the muffins to thaw at room temperature before reheating and enjoying.
Absolutely! Just let them cool after baking and store them in a sealed container.
More Delicious Fresh Milled Recipes
- Homemade Pancakes with Freshly Milled Flour
- Cinnamon Sugar Bagels
- Freshly Milled Puff Pancakes
- Chocolate Chip Cookies with Fresh Milled Flour
If you tried these Blueberry Muffins with Fresh Milled Flour, I would love for you to come back and leave a review!
Blueberry Muffins with Freshly Milled Flour
Equipment
- 1 Muffin tin
Ingredients
Muffin Batter
- 1 ¾ cups milled soft white wheat berries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- ½ cup sour cream
- 2 teaspoons vanilla
- ¼ cup milk
- 1 ½ cups fresh or frozen blueberries (210g)
Topping
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- Add all of the ingredients, except the blueberries, to a large mixing bowl and mix well.
- Fold in the blueberries.
- Spoon the batter into a prepared muffin tin.
- Mix the topping ingredients in a small bowl, then sprinkle the topping over the batter.
- Bake at 350°F for 20 minutes or until cooked through.
Notes
- Allow the muffins to cool for 10-15 minutes before digging in.
- Be careful not to overmix the muffin batter. If you use a stand mixer, stay on the lowest setting and mix just until combined.
- You can use muffin tin liners or parchment paper cut into squares, or you can grease the muffin tin to prevent the muffins from sticking.
- Not sure if your muffins are finished baking? Insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- Store leftover muffins in an airtight container for up to 5 days.
- If you are milling your own flour, I recommend investing in a high-quality grain mill. Some grain mills leave baked goods with a grainy texture, while better mills make a noticeable difference. I use the Mockmill professional grain mill and love it.
This is my all time favorite muffin recipe!
Hello Laura! I’m fairly new to milling my own grains, but enjoying it so far! Could you clarify, does the recipe call for 1 3/4 cups of the wheat berries, or 1 3/4 cups of the final milled flour? Thanks! Excited to try these!
Thank you so much for asking. That is 1 3/4 cup of final milled flour!
We cannot get enough of the blueberry muffin recipe! It’s simply the best!
I am so glad to hear you are loving this recipe! Its one of my favorites.