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a blueberry muffin make with whole grains in front of a full tray of muffins

Fresh-Milled Flour Blueberry Muffins (Soft White Wheat)

Soft, tender blueberry muffins made with fresh-milled soft white wheat flour. These bake up fluffy and moist, with juicy blueberries in every bite. A wholesome, nutrient-dense muffin perfect for breakfast or snacks.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Serving Size 12 muffins

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.