Easy Blueberry Spice Muffins – Made with Fresh Milled Flour
Firstly, these are not your average blueberry muffins, because they are spiced & made with fresh milled flour! These Easy Blueberry Spice Muffins are scrumptious and are great for breakfast! Actually, they are delicious anytime of the day or night! Because they are made from fresh ground flour, they are whole grain and much healthier for you. Also, if you are looking for an even healthier version, you can switch the sugar out for 1/2 cup of honey. In fact, these muffins could almost be classified as a superfood muffin. Also, jam packed with vitamin E from the Fresh milled wheat, and the antioxidants that Blueberries have to offer. Also, you don’t have to sacrifice health for flavor. Because they are packed full of it!
Why You Need To Try These Blueberry Spice Muffins Made With Fresh Milled Flour
You can use fresh blueberries, as well as frozen blueberries in this recipe, and the results turn out great! These muffins freeze very well, that is, if you have any left, of course! In fact, you could even add a crumble topping if you want, but my family devours them just how they are. The secret hint of cardamom is a surprise everyone will ask about. So, if you have been looking for the perfect blueberry spice muffin, this one may just be it!
Also, I had to show you how moist the inside of this muffin was! YUM!
How To Stop Blueberries From Sinking To The Bottom
Blueberries are a delicious addition to any baked good, but they can sometimes sink to the bottom of the pan while baking, which can result in an uneven distribution of fruit throughout the finished product. To prevent this from happening, there is a simple step you can take. Firstly, toss the blueberries in a tablespoon or two of flour before adding them to the batter. This will help to coat the berries and prevent them from sinking. So, you can ensure that your blueberries stay evenly distributed throughout your baked goods, for a delicious and visually appealing finished product.
Ingredients To Make Blueberry Muffins With Fresh Milled Flour
- 2 cups (240g) Fresh milled flour I milled 120g soft white wheat, and 120g spelt berries
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup olive oil 113g
- 1 egg
- 1 cup Plain yogurt (240g) I love to use my homemade yogurt, and vanilla works great too!
- 3/4 cup sugar (156g)
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg I like to use fresh grated nutmeg
- 1 tsp vanilla I have a recipe for homemade vanilla too!
- 1 cup blueberries 166g can use fresh or frozen
How to Make Homemade Blueberry Muffins With Fresh Milled Flour
- Preheat your oven to 400° F
- I start will milling half soft white wheat and half spelt berries. This will make about 2 cups of flour in total (240g)
- To the flour, I add salt, baking soda, and baking powder and stir
- Then I add the oil, egg, yogurt, and sugar and stir to combine.
- Next, I add in the spices and vanilla and stir.
- Lastly, I stir in a cup of blueberries. (*see notes how to prevent the blueberries from sinking to the bottom of the batter.)
- Allow the batter to sit for 10-15 minutes before baking. This will allow the freshly milled flour to start absorbing the liquid, and the bran to soften.
- Line your muffin tin, and put about 1/3 cup of batter in each well. Bake for about 18 minutes.
- After they are baked leave for about 10 minutes, then remove to a cooling rack. Eat right away or wait. Any leftovers can be frozen for a later date.
Benefits of using fresh milled wheat
- Fresh milled flour retains all the nutrients of the wheat berry.
- The bran is high in good fiber!
- The germ holds the highest nutritional content including, but not limited, to fatty acids and a huge boost of Vitamin E!
- Regular commercial flour is stripped of nearly all it’s nutritional value during processing. The bran and germ are removed, because the oil in them would cause premature spoilage of the flour. Therefore, the small expiration date window would not be ideal for commercial sale profits.
- A Great Resource to Fresh Milled Flour is Sue Becker from Bread Beckers
Also, If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I Recommend Starting There!
Blueberry Spice Muffins Made With Fresh Milled Flour Video
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Blueberry Spice Muffins – Fresh Milled Flour
Ingredients
- 2 cups Fresh milled flour 240g I milled 120g soft white wheat, and 120g spelt berries
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup olive oil 113g
- 1 egg
- 1 cup Plain yogurt 240g I love to use my homemade yogurt, and vanilla works great too!
- 3/4 cup sugar 156g
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg I like to use fresh grated nutmeg
- 1 tsp vanilla I have a recipe for homemade vanilla too!
- 1 cup blueberries 166g can use fresh or frozen
Instructions
- Preheat your oven to 400° F
- I start will milling half soft white wheat and half spelt berries. This will make about 2 cups of flour in total (240g)
- To the flour, I add salt, baking soda, and baking powder and stir
- Then I add the oil, egg, yogurt, and sugar and stir to combine.
- Next, I add in the spices and vanilla and stir.
- Lastly, I stir in a cup of blueberries. (*see notes how to prevent the blueberries from sinking to the bottom of the batter.)
- Allow the batter to sit for 10-15 minutes before baking. This will allow the freshly milled flour to start absorbing the liquid, and the bran to soften.
- Line your muffin tin, and put about 1/3 cup of batter in each well. Bake for about 18 minutes.
- After they are baked leave for about 10 minutes, then remove to a cooling rack. Eat right away or wait. Any leftovers can be frozen for a later date.
Video
Notes
*This post may contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases
These are so good.
They are! So Fresh and delicious!
Is there a substitute for the yogurt? We can’t do dairy in our house.
Sure! Any dairy free or milk alternative would work great!
I made these this morning for breakfast and they are amazing!! So moist and flavorful. I used frozen blueberries with a bit of flour on them and 1/2 c monkfruit in place of the sugar, and for us they were plenty sweet. Thank you for such a yummy muffin recipe!!
I am so happy to hear that! Thank you!
I have not had a better muffin! The spices add such a yummy touch. I used frozen mixed berries and it worked beautifully. Well done you for another fantastic and simple recipe! My kids and I enjoy these so much during afternoon tea time
Awesome! I am so happy to hear that! We love these too! So great to change up the mix-ins too! Thanks for sharing! 😊
If you do not have spelt grain can you make whole thing with soft white or combo of soft and hard?
Yes! you could do either one. All soft or half soft and half hard. Both would be great! I hope you love them! Happy Baking!
Have you tried subbing the sugar for honey? Suppose any adjustments if you used honey vs sugar?
Yes, you can sub honey for sugar 1:1 in this recipe. Typically you don’t have to change anything else when I do. Happy Baking! I hope you love them!
This recipe is soo good!! My entire family said the muffins were the best they have ever had. Thanks so much!
If I wanted to make chocolate chip muffins would you use the same base minus the cinnamon and cardamom? I have chocolate lovers in my house.
Thank you! Yes! you can use this muffin recipe as a base recipe to add any add-ins! Let me know how those turn out! Happy Baking!
Made these tonight all I can say is WOW. They were delicious
Thank you for sharing
Yay! I am so happy to hear you enjoyed them! Thanks so much! Happy Baking!
These muffins were the best blueberry muffins I have ever made! Thank you! Hubby and I are trying to fight the urge for a second tonight!
I am so happy to hear that! I just made a batch tonight too! Enjoying it while answering messages! Thanks so much!
Made these this morning and they are the best blueberry muffins I’ve ever made! Took some to a friend and she raved about them. Thank you so much for all you do!
Yay! I am so happy to hear that! My pleasure! Thank you so much!
I made them with all soft white wheat and they were delicious! By far the best fresh milled muffin recipe I’ve tried. I also made some with Mini chocolate chips and they were a hit!
I am so happy to hear they were a hit! Yay! Thanks so much!
Could I substitute yogourt with soy milk with 1 TBSP apple vinegar… so it thinken… I don’t have any yogourt right now. Thank you!
Yes, you can do milk alternative plus 1 TBP vinegar. Let me know how they turn out!
We just made these tonight and they are amazing! Our very first recipe on this fresh Milled flour adventure!
Can you please advise, can these be stored in a container on the counter for a day or two or should any leftovers be immediately frozen? Thank yiy!
Yay! That is wonderful! Great job! Yes, you can leave them covered on the counter for 2-3 days. But, they are the freshest the first day. So, if you think you will be freezing any, I recommend freezing while they are freshest, but cooled completely. If you will eat them in 2-3 days, just leave them on the counter. I hope that helps! Enjoy the journey! Happy Baking!
Would it be possible to sub melted butter for the oil? My family isn’t a fan of the olive oil taste in baked goods. In non fmf recipes I usually replace butter with the oil at a 1:1 ratio. Would this be true for fmf recipes?
Yes! You can sub melted butter for sure! I would use the same 1:1 amount. This is true for almost all of my recipes. I hope that helps! Happy Baking!
Wow! Can’t wait to try this one!
– Can you use kefir or way 1:1 sub for yogurt?
– If I omit blueberries & add pumpkin purée, how much pumpkin should I put in?
Thanks!
Yes, you can sub Kefir 1:1 in this recipe for yogurt, I actually have a pumpkin muffin recipe here https://grainsinsmallplaces.net/the-best-pumpkin-spice-muffins-made-with-fresh-milled-flour/
These muffins are amazing! I’ve made them at least 4 times already and they are my husbands favorite!
Awesome! I am so happy to hear that! Thanks! 🙂
I LOVE the flavor of these muffins! Recipe says 18 muffins, but when I do 1/3 cup batter (slightly scant) I only get 12. I measured everything exactly.
Maybe I scoop them a bit smaller? I wonder if I am using the 1/4 cup….hmmm
Thanks for responding! That helped. I got 15 using 1/4 cup. These are so good! Adding cardamom was genius!
🙂