Easy Blueberry Streusel Top Muffins With Fresh Milled Flour
Fresh milled flour blueberry muffins are a delicious, nutritious take on the classic blueberry muffin recipe. They feel like a warm hug in every bite. Plus you get the nutritious benefits of whole wheat blueberry muffins!
There’s just something special about a warm, homemade muffin fresh from the oven—especially when it’s packed with juicy blueberries and topped with a buttery, crumbly streusel. Blueberry streusel muffins are already a comforting classic, but when you make them with fresh milled flour, they become downright irresistible.
These fresh milled blueberry muffins are a great grab and go breakfast or snack! They have a great texture and can be a creative way to have fun in the kitchen! Plus, the only ingredients you need are pantry staples.
If you’ve been baking with fresh milled flour (or are curious to try), this is the kind of recipe that shows off everything wonderful about it. The muffins come out tender but hearty, with a rich, slightly nutty flavor you just don’t get from store-bought flour.
You’ll feel good about these homemade blueberry muffins knowing they’re packed with the natural goodness of the whole grain. Whether you grind wheat daily or just bust out the mill for weekend baking, this recipe is simple, flexible, and perfect for your fresh-milled flour routine.
For more fresh milled flour recipes, try whole wheat focaccia, sourdough with fresh milled flour, or fresh milled Belgian waffles! For more cozy-from-scratch bakes and quick breads, try some of our other favorite bread recipes—banana bread with streusel topping, carrot apple coffee cake bread, and delicious oatmeal bread. Find even more new recipes on the breads page!
Why You’ll Love This Recipe
Fresh milled flour goodness: These muffins are rich in flavor and health benefits, thanks to freshly ground wheat flour. Store-bought breads have nutrients removed and just can’t compete! Milling your own flour ensures you get all the vitamins and minerals in the whole wheat kernel.
Delicious streusel topping: The buttery cinnamon-sugar crumble is a delicious addition. The texture and bakery-style flavor pairs perfectly with the blueberries and tender muffin base.
Simple pantry staples: Whether you’re baking with sourdough starter, ancient grains, or need a quick weekday treat, this easy recipe is a great way to mix things up — just use the original recipe and substitute from there. It’s a delicious way to get in whole grains!
What Are Blueberry Streusel Top Muffins With Fresh Milled Flour?
This recipe is a spin on the classic blueberry muffin, made extra nourishing and flavorful with freshly milled whole wheat flour. Unlike conventional muffins that rely solely on all-purpose flour, these use whole grain for added fiber and depth of flavor—without sacrificing softness or rise. The streusel topping gives it a bakery finish, while the base is moist and tender thanks to yogurt or sour cream.
Blueberry Streusel Top Muffins With Fresh Milled Flour Ingredients
- Fresh milled flour: I usually mix flour—half soft white wheat berries and half kamut flour. Hard white wheat will yield a lighter texture or soft white wheat for a more tender crumb. You’ll need about 1 cup of wheat berries to yield 1½ cups flour.
- Plain yogurt or sour cream: I use Greek yogurt for moist muffins and a bit of protein.
- Blueberries: Fresh blueberries or frozen both work! If using frozen, don’t thaw—this keeps them from bleeding into the batter somewhat.
- Melted butter: You could also use melted coconut oil or avocado oil.
- Brown sugar: While this adds a caramelized note to the streusel, you could use coconut sugar or regular organic sugar.
- Cinnamon: Optional in the streusel but the cinnamon sugar mix adds a cozy warmth.
A full list of ingredients and quantities can be found in the recipe card below.
Tools You May Need
Grain mill — I found mine on Marketplace, but they are usually a decent price from Mockmill or Nutrimill.
How To Make Easy Blueberry Streusel Top Muffins With Fresh Milled Flour
- Preheat your oven to 375°F and prepare a muffin tin with liners or grease the bottom of the pan.
- Mill your flour from about 1 cup wheat berries to get 1½ cups of fresh flour.
- Make the streusel topping by cutting cold butter into flour, brown sugar, and cinnamon until crumbly. Refrigerate.
- Mix dry ingredients: In a medium bowl, whisk milled flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk egg, yogurt, milk, melted butter, and vanilla.
- Combine the wet and dry ingredients, then gently fold in the blueberries. Allow batter to sit for 10 minutes.
- Fill muffin tins ¾ full and top with streusel.
- Bake for 18–22 minutes in a preheated oven or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Recipe Tips
- Don’t overmix the batter. It’s okay if it’s a little lumpy—this keeps the muffins tender.
- Use cold butter for the streusel so it crumbles properly and doesn’t melt into the topping.
- Frozen blueberries are great—just toss them in a tablespoon of flour before folding into the batter to keep them from sinking. (No one wants an uneven distribution of fruit!)
- Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days. Let them cool fully, then store in a freezer-safe bag or container for up to 3 months. Thaw at room temp or reheat in a toaster oven.
- A bit of fresh lemon zest in the batter or streusel gives a fresh citrus note.
Fresh Milled Flour Blueberry Muffins Variations
- Sourdough discard: Use ½ cup discard, reduce flour by ¼ cup, and use only ¼ cup yogurt. You may need to increase bake time by 2–3 minutes.
- Einkorn: Use the same amount of einkorn flour, but reduce liquid (milk or yogurt) slightly by 1–2 tablespoons since einkorn hydrates less.
- Spelt: Use spelt 1:1, but don’t overmix—spelt has fragile gluten and benefits from a gentle hand.
- Lemon blueberry: Add 1 teaspoon lemon zest to the batter and a squeeze of lemon juice for brightness.
- Cinnamon swirl: Layer half the batter, then sprinkle in a cinnamon-sugar mix before adding the rest and topping with streusel.
- Nutty streusel: Add chopped pecans or walnuts to the topping for a crunchy twist.
Recipe FAQs
I hope you love this recipe!
Blueberry Streusel Muffins with Fresh Milled Flour
Ingredients
For the Muffins:
- 1 ½ cups (approx. 225g) fresh milled soft white wheat flour (from about 1 cup wheat berries)
- ½ cup sugar (can reduce to ⅓ cup if desired)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup plain yogurt or sour cream
- ⅓ cup milk
- ¼ cup melted butter or oil
- 1 teaspoon vanilla extract
- 1 heaping cup fresh or frozen blueberries (do not thaw if frozen)
For the Streusel Topping:
- ¼ cup fresh milled flour
- ¼ cup brown sugar
- 2 tablespoons cold butter, cut into small cubes
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mill your flour: Grind about 1 cup of berries to yield 1½ cups of fresh whole wheat flour. Set aside ¼ cup of this flour for the streusel topping.
- Make the streusel topping: In a small bowl, combine ¼ cup flour, brown sugar, cinnamon (if using), and cold butter. Use a fork or your fingers to cut the butter into the dry ingredients until crumbly. Refrigerate while you prepare the muffin batter.
- Mix dry ingredients: In a large bowl, whisk together the remaining 1¼ cups fresh milled flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the egg, yogurt, milk, melted butter, and vanilla extract until smooth.
- Combine wet and dry: Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix. Fold in the blueberries with a spatula.
- Rest the batter: Allow the muffin mix to sit for about 10 minutes before baking. This allows the flour to absorb some of the liquid and make the finished product a great texture.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a generous amount of the streusel topping on each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Don’t overmix the batter. It’s okay if it’s a little lumpy—this keeps the muffins tender.
- Use cold butter for the streusel so it crumbles properly and doesn’t melt into the topping.
- Frozen blueberries are great—just toss them in a tablespoon of flour before folding into the batter to keep them from sinking. (No one wants an uneven distribution of fruit!)
- Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days. Let them cool fully, then store in a freezer-safe bag or container for up to 3 months. Thaw at room temp or reheat in a toaster oven.
- A bit of fresh lemon zest in the batter or streusel gives a fresh citrus note.
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