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–+ servings

Fresh Milled Flour Blueberry Muffins with Streusel Topping

These fresh milled flour blueberry muffins are soft, tender, and bursting with juicy blueberries, finished with a buttery streusel topping. An easy from-scratch recipe made with freshly ground flour for the perfect bakery-style muffin.

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Prep Time 5 minutes
Cook Time 25 minutes
Serving Size 12 muffins

Ingredients

Topping

  • ½ cup freshly milled soft white wheat flour
  • ½ cup brown sugar
  • 4 tbsp butter, melted

Muffin Batter

  • 2½ cup  fresh milled soft white wheat flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • ⅓ cup oil (I prefer avocado oil)
  • 1 egg, room temperature
  • 1½ cup fresh or frozen blueberries

Instructions

  • Preheat oven to 400°F. 
  • Prepare streusel topping by combining flour, brown sugar, and melted butter in a bowl.  Set it aside. 
  • In a large bowl, combine fresh milled flour, sugar, baking powder, and salt. Stir together and add blueberries
  • In another bowl, combine milk, oil, and egg. Combine. 
  • Pour wet ingredients into the dry and stir together until just combined. 
  • Fill muffin tin with batter until almost full. Using your hands, add streusel topping to each muffin. 
  • Bake at 400°F for 10 minutes and then drop the temperature to 375° for an additional 15-20 minutes. 
  • Cool and enjoy. 
  • Notes: Do not thaw blueberries if using frozen. Using muffin liners makes for easier removal from the pan.