Whole Wheat Blueberry Streusel Muffins With Fresh Milled Flour

ByCarol August 11, 2024August 11, 2024

These delicious whole wheat blueberry streusel muffins are packed with sweet blueberries and topped with a crunchy streusel topping. Using freshly milled flour makes this blueberry muffin with streusel topping amazingly delicious. An easy recipe that will have everyone wanting more.

A stack of blueberry muffins on a cooling rack.

Muffins are a breakfast staple in my kitchen. They are super easy to bake and everybody loves them. Especially these blueberry muffins. Could it be the streusel topping? Oh, yes. That makes these muffins extra special.

Let me mention that this recipe starts off with freshly milled flour. Soft white wheat flour. No one will ever know they are eating 100% whole wheat blueberry muffins. These are the best whole wheat blueberry muffins. They are so delicious.

A blueberry muffin on a plate in front of a stack of muffins.

Why You’ll Love These Muffins

Bursting with blueberries, these muffins are soft and moist. Made with 100% whole wheat flour. Freshly milled for the ultimate in taste. They are quick to make. No stand mixer required. This has become a family favorite muffin recipe.

Looking For More Muffin Recipes?

Baked blueberry muffins in tin on top of stove.

Tips For Success

Do not over mix the muffin batter. This will result in a tough muffin. Being chewy instead of light and fluffy. This is why it’s important to mix the wet and dry ingredients separately. Always whisk the dry ingredients together in one bowl. Mix the wet ingredients in a separate bowl. You don’t want to develop the gluten which makes for a chewy muffin.

Remove the muffins from the pan while still warm. Don’t leave the muffins sitting in the pan more than a few minutes. This causes condensation on the bottom of the muffins making them greasy.

Freshly Milled Soft White Wheat Flour

This recipe calls for fresh milled soft white wheat flour. I grind two cups of soft white wheat berries using the fine setting on my grain mill. This type of wheat berry is for recipes that don’t require gluten development.

The flavor that freshly milled wheat flour provides to any baked product is exceptional. It is superior to store bought flour.

However, it does require a learning curve. I have found that I use more fresh milled flour in my recipes than I do with all-purpose flour. For example, in this muffin recipe I would normally only use 1 ½ cups of all-purpose flour. Because this is freshly milled flour, I had to increase the flour amount to 2½ cups. It is still a moist muffin.

You can learn more about freshly milled wheat flour in my post that features a sandwich bread recipe.

Various baking ingredients for blueberry muffins.

Ingredients – What You’ll Need For This Recipe

Flour – Freshly milled soft white wheat flour is what I use for this recipe.
Sugar – Granulated sugar adds sweetness and promotes browning.
Baking powder – This is a leavening agent that make the muffins rise to become light and fluffy.
Salt – I use ordinary table salt. This balances the sweetness.
Buttermilk – This gives the muffins a tangy flavor.
Vegetable oil – Oil is what keeps the muffins soft and moist. It never solidifies like butter. Even at room temperature.
Egg – For best results, use a large egg at room temperature.
Blueberries – It doesn’t matter whether you use fresh or frozen blueberries in this recipe. No need to thaw frozen blueberries. I use frozen berries for convenience when I don’t have any fresh ones. It is just easier to reach into the freezer when you want to bake some muffins on a whim.
Brown sugar – Use light brown sugar for the streusel topping.
Butter – This needs to be melted before adding to the rest of the streusel ingredients.

How To Make These Whole Wheat Blueberry Streusel Muffins

For the complete instructions, see the recipe card below.

Whisking dry ingredients together in a bowl on a counter.

In a large bowl, whisk together the freshly milled soft white wheat flour, granulated sugar, baking powder and salt.

Mixing wet ingredients into dry in a bowl with a spoon.

Stir together the buttermilk, vegetable oil and beaten egg in a separate bowl. Add to the dry ingredients. Mix till just combined.

Folding blueberries into muffin batter with a spoon in a bowl.

Gently fold in the blueberries. This is a thick batter.

Using an ice cream scoop, evenly divide the batter into a paper lined muffin pan.

Adding streusel to muffin batter in muffin tin.

Generously cover each muffin with the streusel topping. Place the filled pan in a preheated 400℉ oven and bake for 18 – 25 minutes till golden brown.

Not So Secret Hints

The easiest way I have found to fill a muffin pan is to use an ice cream scoop. This allows you to evenly portion the muffin batter with less mess. An ice cream scoop works great for cupcake batter, too.

Use high quality paper liners. I prefer parchment baking liners. They hold up well and release the muffins easily when peeled away.

How To Store Muffins

In an airtight container, these muffins will keep up to two days at room temperature. Or in the refrigerator for up to four days.
For long term storage, place the muffins into a dated, resealable freezer bag and freeze for up to two months.

2 Comments

Jenny Hancock says:

October 9, 2024 at 10:56 am

These were really good! I subbed applesauce for the oil and used a combination of spelt (maybe 130 grams) and soft wheat. Will make again!

Reply
1. Carol says:
  
  October 9, 2024 at 3:19 pm
  
  I’m so glad you enjoyed the muffins. I haven’t used spelt yet but it is on my list of grains to try. Thank you for the lovely comment and sharing your variations!!!
  
  Reply