Recipe · Quick Breads

Fresh Milled Blueberry Muffins

5.0 out of 5 · 2 ratings

By: Eleen Beisner

These fresh milled blueberry muffins are soft, buttery, and packed with juicy blueberries. Fresh milled soft white wheat keeps the crumb tender, while Kamut adds a rich, naturally buttery flavor. A sprinkle of coarse sugar gives the tops a sweet bakery-style crunch.

Prep time: 30 minutes · Bake time: 24–30 minutes · Yields: 12 muffins

Ingredients

Instructions

1. Mill the Grains

   Finely mill 200 g soft white wheat berries and 60 g Kamut berries. Whisk the fresh milled flour, baking powder, and salt together in a medium bowl.

2. Cream the Butter and Sugar

   Beat the softened butter and sugar together for 2–3 minutes, until light and fluffy.

3. Add the Eggs and Extracts

   Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix until combined.

4. Add the Flour and Milk

   With the mixer on low, add the flour mixture in three batches, alternating with the milk in two batches: begin with the flour mixture and end with the flour mixture.

   Mix only until the ingredients are combined. The batter should be thick and scoopable.

5. Rest the Batter

   Let the batter rest for 10–15 minutes. This gives the freshly milled flour time to absorb the liquid and helps soften the bran.

   After resting, check the batter. It should be thick but easy to scoop. If it seems unusually stiff, gently fold in an additional 1–2 teaspoons of milk.

6. Fold in the Blueberries

   Gently fold the blueberries into the batter with a spatula, mixing only until evenly distributed.

7. Fill the Muffin Pan

   Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the cups. They will be fairly full.

   Sprinkle the tops with coarse sugar.

8. Bake the Muffins

   Bake at 375°F for 24–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

   Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack.

Baker's Notes

Soft white wheat is an excellent choice for muffins because it produces a softer, more tender crumb than hard wheat. Kamut adds a naturally rich, buttery flavor and beautiful golden color.

Frozen blueberries can be used, but do not overmix the batter or it will turn purple.

Storing & Freezing

Storing

Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days.

Freezing

Let the muffins cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months.

Thaw at room temperature or gently warm an individual muffin before serving.