Freshly Milled Flour Blueberry Muffins
Hearty, moist, and perfectly soft, these blueberry muffins make a great breakfast on the go. Made from scratch with freshly milled wheat flour, fresh or frozen blueberries and real, whole ingredients. One of the things I love about these muffins is how sturdy they are. They don't crumble in your hand and make a mess while you're eating them, but they are still soft and tender.
Equipment
- stand mixer
- muffin tin
- rubber spatula
Ingredients
- 2 1/4 cups freshly milled wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup yogurt or sour cream
- 1 1/2 cups fresh or frozen blueberries
- coarse sugar for sprinkling
Instructions
- If you are baking these muffins right away, grease a muffin pan and preheat your oven to 400°F. You can use any muffin pan for this recipe, but this is how I use my cast iron muffin pans. To prep them, I put a dab of oil or butter in each cup, then preheat them when I turn on the oven. The combination of the melted butter and the hot iron will prevent sticking. Preheating the pan is not necessary with regular steel/aluminum muffin pans, but you should grease them. You can use paper liners, but I find that the muffins stick to them, which is annoying. Grease your muffin pan well, and you will have beautiful muffins that don't stick to the pan. Baking without a liner also gives the muffins a beautiful golden outside.If you are refrigerating this muffin batter to bake later, be sure to follow the same preheating steps above, 10-15 minutes before baking.
- In a stand mixer, cream together the butter and sugar until light and fluffy and almost white. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Add the vanilla and yogurt, and mix until incorporated.
- Whisk the freshly milled flour, baking powder, baking soda, and salt in a separate bowl. Add to the mixer bowl all at once and mix on low speed just until smooth. Scrape the sides and bottom of the bowl to make sure there are no dry spots left.
- Gently fold in the blueberries. Refrigerate at least an hour (optional, but it helps soften the bran part of the whole wheat flour, resulting in a softer and tenderer muffin.)
- Scoop 1/4 cup of batter into each muffin cup in your prepared pan. Sprinkle with coarse sugar (optional.) Bake 25 minutes.
- Remove from oven and allow to cool for 5 minutes. Resist the urge to remove them from the pan right out of the oven. It will not go well. The muffins need to firm up first. However, waiting until they are completely cool to remove them is also not advised, since they will steam themselves and become rubbery. Set your timer for 5 minutes. After 5 minutes, flip them out of the pan by running a butter knife under any sticky areas, tilting the pan to a 45° angle, and carefully popping them out. Place on a cooling rack to finish cooling.
- To clean your cast iron muffin pan and keep it well-seasoned, scrub out any remaining muffin residue with a scrubber and a bit of water. You can use soap if necessary, just don't soak the pan underwater. Rinse well, then dry. Rub the entire pan with a paper towel soaked in oil. Bake in a 400°F oven for five minutes to re-season. This will keep your pan as non-stick as possible.