Easy Fresh-Milled Flour Blueberry Muffins
Last Updated on January 27, 2026 by Stephanie Gilpin
There’s nothing quite like a warm blueberry muffin made with fresh-milled flour.
These bake up soft, tender, and full of juicy berries — but unlike most muffin recipes, they’re not just a sugary breakfast disguise. Thanks to soft white wheat and protein-rich Greek yogurt, these muffins have real staying power.
Fresh-milled soft white wheat gives muffins a naturally sweet flavor, a moist crumb, and a nutrient boost. If you’re building confidence baking with fresh-milled flour, blueberry muffins are the perfect “win” to get you started.
New to fresh-milled flour? My full beginner’s guide explains everything step by step and includes easy recipes designed to give you easy wins as you learn.
Why You’ll Love These Blueberry Muffins with Fresh Milled Flour:
- Made with freshly milled soft white wheat for a soft, fluffy texture
- Uses frozen blueberries ( small wild blueberries work beautifully, but any will do!)
- Higher fiber + protein than typical muffins
- Ready in under 30 minutes
- Perfect for breakfast, after-school snacks, or batch baking
If you love the benefits of fresh-milled flour, try my Banana Bread with Fresh-Milled Flour next — it’s a family favorite.
Or, try a chocolatey twist with my Fresh-Milled Double Chocolate Muffins. It tastes like dessert, but has the same lasting power as these blueberry muffins do.
Ingredients
Dry Ingredients
- 2 1/4 cups fresh-milled soft white wheat flour
(mill about 1 2/3 cups wheat berries) - 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup melted butter
- 3/4 cup white sugar
- 2 eggs
- 1/4 cup sour cream or Greek yogurt (I always use Greek yogurt for a protein boost!)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1-1.5 cup frozen blueberries (small wild blueberries work best because they stay evenly dispersed)
Instructions
1. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, eggs, Greek yogurt (or sour cream), milk, and vanilla until smooth.
2. Mix the Dry Ingredients
In a separate bowl, whisk the soft white wheat flour, baking powder, baking soda, and salt.
3. Combine
Add the dry ingredients to the wet ingredients.
Stir gently until just combined.
Some lumps are normal — don’t overmix or the muffins will be dense.
4. Fold in Blueberries
Gently fold in the frozen blueberries. To help keep them from sinking and to reduce color bleeding, lightly toss the berries in a spoonful of flour before adding them to the batter.
5. Rest the Batter
Let the batter sit for 10–15 minutes.
This allows the fresh-milled flour to hydrate and makes the bran soft, resulting in a lighter muffin.
6. Fill Muffin Tins
Line a muffin pan and fill each cup generously — the muffin tins will be quite full, but they will rise and hold together.
7. Bake
Bake at 400°F for 15–18 minutes, or until a toothpick comes out clean.
Nutrition Boost (Why These Aren’t Just a Sugar Bomb)
Thanks to whole grain soft wheat and blueberries, each muffin contains approximately:
- 4.7 grams fiber
- 5.9 grams protein
Serve two muffins with scrambled eggs, and you’ve got a balanced breakfast that keeps kids full of steady energy. These also make a fantastic after-school or pre-practice snack!
Fresh-Milled Flour Blueberry Muffins (Soft White Wheat)
Ingredients
Ingredients
Dry Ingredients:
- 2 1/4 cups fresh-milled soft white wheat flour
- mill about 1 2/3 cups wheat berries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup melted butter
- 3/4 cup white sugar
- 2 eggs
- 1/4 cup sour cream or Greek yogurt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries small wild blueberries recommended
Instructions
Instructions
- Preheat oven to 400°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the melted butter, sugar, eggs, Greek yogurt (or sour cream), milk, and vanilla.
- In a separate bowl, whisk the soft white wheat flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined. Some small lumps are normal — do not overmix.
- Let the batter rest for 10–15 minutes. This allows the fresh-milled flour to hydrate and helps the muffins bake up softer.
- Right before baking, gently fold in the frozen blueberries. For even distribution and less color bleed, toss the blueberries in a small spoonful of flour before stirring them into the batter.
- Scoop the batter into the lined muffin tin, filling each cup generously.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
Notes
- Frozen wild blueberries work best because they’re small and stay evenly distributed.
- Resting the batter is important when baking with fresh-milled flour — it improves texture and softness.
- These muffins contain about 4.7g fiber and 5.9g protein per muffin, thanks to whole wheat and Greek yogurt.
- For more beginner-friendly fresh-milled flour recipes, see my Fresh-Milled Flour Baking Guide.
Extra Tips for Baking with Fresh-Milled Flour
- Soft white wheat is ideal for muffins and quick breads
- Resting the batter is mandatory — it improves texture dramatically
- Frozen blueberries tossed in a little extra flour help prevent blue streaking and sinking
- Don’t skip the Greek yogurt — it adds moisture and protein
For more tips, see my Fresh-Milled Flour Baking Guide.
What to Bake Next:
If you enjoy baking with fresh-milled flour, try myBanana Bread with Fresh-Milled Flour next, or switch things up with my Double Chocolate Muffins with Fresh-Milled Flour. If you’re looking for something savory, my Honey Wheat Sandwich Bread is a hearty everyday loaf that makes simple lunchtime sandwiches even more filling and nutritious.
