Blueberry Muffins with Freshly Milled Flour
These mouthwatering blueberry muffins made 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!
Servings: 12 muffins
Calories: 287kcal
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.