These Fresh Milled Sourdough Blueberry Muffins are delicious, tender, and packed with juicy blueberries in every bite. Made with a blend of freshly milled soft white wheat and einkorn, they are a wonderful wholesome treat without being dense. The addition of sourdough discard brings the flavor to the next level as always! Enjoy them for breakfast, an afternoon snack, or a quick treat any day of the week.
If you don’t have a grain mill – don’t worry, you can still make these muffins! Just replace the wheat berries with all purpose flour or store bought whole wheat flour. If you use all purpose flour, be sure to reduce the yogurt to about 160g. As always, depending on the brand of flour, you may night to adjust the liquid up or down as they each absorb liquids differently.
These muffins freeze perfectly – simply freeze them on a baking sheet before placing them in a gallon freezer bag. Take one out as you want and reheat at 325 degrees F for about 12 minutes.
If you make this recipe, I would love to hear what you think! Please leave a rating, share the recipe with friends and family, and leave a comment below with your experience or any questions you might have.
Fresh Milled Sourdough Blueberry Muffins
Equipment
- 2 12 hole muffin tins
- 1 Muffin Scoop
- 1 Kitchen Scale
Ingredients
- 255 g soft white wheat berries
- 120 g einkorn berries
- 2 tsp baking powder
- 1/2 tsp baking soda
- 5 g salt
- 1 tsp ground cinnamon
- 113 g butter melted
- 198 g maple sugar or cane sugar
- 100 g sourdough discard
- 177 g plain yogurt whole milk
- 3 large eggs
- 2 tsp vanilla extract
- 255 g fresh blueberries
Instructions
- Mill the soft white wheat and einkorn into a medium bowl, using the finest setting. Then add the baking powder, baking soda, salt, and cinnamon. Whisk to combine.255 g soft white wheat berries, 120 g einkorn berries, 2 tsp baking powder, 1/2 tsp baking soda, 5 g salt, 1 tsp ground cinnamon
- To a large mixing bowl, add the melted butter, sugar, sourdough discard, yogurt, eggs, and vanilla extract. Whisk well to combine.113 g butter, 198 g maple sugar, 100 g sourdough discard, 177 g plain yogurt, 3 large eggs, 2 tsp vanilla extract
- Add the dry ingredients and stir to combine with a rubber spatula.
- Add the blueberries and gently fold them in to combine.255 g fresh blueberries
- Cover the bowl with a lid and place in the refrigerator overnight, about 8 hours. Skip this step if you want to bake right away.
- Preheat your oven to 400℉ and line two 12 hole muffin tins with parchment muffin liners to fill 20 holes. Then scoop the batter into the muffin tins, filling 3/4 of the way full.
- Bake for 8 minutes, then reduce the oven to 350℉ and bake for an additional 11-13 minutes. A toothpick inserted in the middle of a muffin should come out clean when they are done.
- Cool in the pan for 5 minutes before transferring the muffins to a wire rack.
Notes
- This recipe works well with all soft white wheat if you don’t have einkorn.
- Replace with all purpose flour if you don’t have a grain mill. Reduce the yogurt to 160g.
- Yogurt – use whole milk, buttermilk, or cashew milk (for dairy free).
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