Blueberry Muffins made with soft white wheat

Sharing is caring!

Healthy muffin with freshly milled soft white wheat berries. Sweetened with honey and juicy plump blueberries. Easy breakfast for on the go, busy mornings or dessert. I like making these the night before and even keeping some in the freezer. This blueberry muffin recipe is easy and quick.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out 270 grams of soft white wheat berries. Mill wheat berries on fine setting into bowl, I use a huge bowl for double batches or if I know I am making bread with the muffins. Set aside.

Preheat oven to 350 degrees.

In a large mixing bowl, combine egg, oil, honey, and milk. I whisk it together until well combined.

In the bowl with flour, add baking powder, baking soda and salt whisking together to blend well.

Pour flour mixture into the bowl with liquids. Combine but try not to over mix so it doesn't become too dense when baking.

Batter will be very wet or runny. This makes for a very moist freshly milled blueberry muffin. I will substitute blueberries for chocolate chips, raisins or cranberries or add a banana sometimes.

Pour batter into well greased or lined muffin tins filling almost to the top. I like using these muffin liners from Amazon. They are dye free and hold up well.

Place blueberries on top of each muffin. Depending on the size of the blueberries, I will fit between 7 and 11.

Push down some of the blueberries so they are mixed into the muffins. Add more to the top if needed.

Bake for 20- 25 minutes. Muffins should be golden and toothpick come out clean when poked.

Let muffins cool completely before removing.

Store in air-tight container or bag at room temp or in the freezer.

Yield: 12

Blueberry Muffins (made with freshly milled soft white wheat)

Print

Freshly milled soft white wheat with honey and oil. Soft and fluffy muffin that is lightly sweet.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 270 grams of soft white wheat berries (about 2 cups of ground flour- depending on which wheat chosen)
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 egg
• 7 tablespoons of olive oil
• 168 grams (8 TB) of honey
• 245 grams (1 cup) of whole milk
• 1 cup of blueberries

Instructions

1. Measure out 270 grams of soft white wheat berries.
2. Mill wheat berries on fine setting into bowl. Set aside.
3. Preheat oven to 350 degrees.
4. In a large mixing bowl, combine egg, oil, honey, and milk.
5. In the bowl with flour, add baking powder, baking soda and salt.
6. Pour flour mixture into the bowl with liquids. Combine but try not to over mix.
7. Mix in blueberries to batter. Batter will be very wet or runny.
8. Scoop out batter into well greased or lined regular sized muffin tins to nearly the top.
9. Bake for 20- 25 minutes. Muffins should be golden and toothpick come out clean when poked.
10. Let muffins cool completely before removing.
11. Store in air-tight container or bag at room temp or in the freezer.