Freshly Milled Whole Wheat Blueberry Muffins

I don’t know about you, but my kids and I love a good muffin! These blueberry muffins made with freshly milled grains are simple, healthy and delicious!

Hello! Welcome to Freshly Milled Recipes where Every Recipe Starts with Freshly Milled Grains! Today I’ll be sharing my newest recipe for Blueberry Muffins made with Freshly Milled Grains!

Because I am on a mission to make using Freshly Milled Grains accessible to everyone by providing recipes that anyone can follow, you will notice that all of my recipes provide the amount of wheat berries prior to milling! This makes life easier with less guesswork prior to milling.

For information about the health benefits of freshly milled grains, check out this post!

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For these delicious muffins, I used Soft White Wheat Berries sourced from Azure Standard. The first step is milling the grains into flour. I used my Junior Wondermill Deluxe Hand Mill to get a good arm workout in while prepping for my yummy muffins. You could also use an electric grain mill such as the Wondermill Electric Grain Mill.

Next I added my liquid (in this case my milk) into my grains to let it autolyse (hydrate and rest – Read more about Autolyse here if you are new) for about 30 minutes.

Then I added in my baking powder, salt, butter (softened), sugar, eggs, and vanilla extract. I used my Kitchen Aid Mixer to fully incorporate all of my ingredients. The I added in my lemon zest and frozen blueberries. I then lined my muffin tin with cupcake liners and scooped them full of dough using my cookie scoop.

I then preheated the oven to 375 and baked for 40 minutes.

Tyla Beane

Freshly Milled Whole Wheat Blueberry Muffins

4.50 from 2 votes

I don't know about you, but my kids and I love a good muffin! These blueberry muffins made with freshly milled grains are simple, healthy and delicious!

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Prep Time 15 minutes mins

Servings: 24 muffins

Course: Appetizer, Breakfast, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 cups Soft White Wheat Berries (milled)
• 3/4 cups Milk (I used whole)
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 8 Tbsp Butter unsalted
• 3/4 cup Sugar
• 2 large Eggs
• 1 1/2 tsp Vanilla Extract
• 1 tsp Lemon Zest zest from 1 lemon
• 2 cups Blueberries frozen or fresh

Equipment

• 1 Grain Mill
• 1 Mixer optional

Method

 

1. Mill Soft White Wheat Berries
2. Add in Milk and Let Autolyse (rest) for at least 30 minutes
3. Add in baking powder, salt, butter (softened), sugar, eggs, and vanilla extract.
4. Mix
5. Add in lemon zest and blueberries
6. Mix again
7. Preheat oven to 375
8. Line cupcake pan with liners or spray with avocado oil to keep from sticking
9. Fill muffin tins ¾ full
10. Place pan in oven and bake for 35-40 minutes
11. Serve Warm