Fresh Milled Flour Blueberry Muffins-No Sugar

The childhood aroma of blueberry muffins baking makes my mouth water just thinking about them. If you want the best taste of fresh fresh milled flour plus a super easy beginner muffin, this recipe is for you. These fresh milled flour blueberry muffins have just a handful of ingredients and come together quickly for breakfast or dessert. Before we were able to eat “gluten” again (see more below), we spent much time and intention on a gut healthy way of eating to restore our digestive systems. We ate a lot of these grain & sugar-free blueberry muffins back then, and still cycle them into our meal rotations. The combination of healing and sealing our gut lining plus switching over to fresh milled flour has allowed us to eat blueberry muffins baked with whole wheat flour again. Perhaps your family can, too! Read on for more info on this.

New to fresh milled flour? These muffins are a simple and easy recipe to start with. With simple ingredients, you need no rise time, folds, or yeast. We like to keep our meal system super simple, and this muffin recipe can be used as a base recipe with different mix in options. As a bonus, they freeze and thaw very well; perfect for busy families. If you want a muffin recipe with no grains, see this recipe

You will be surprised how simple these blueberry muffins are to make! (Scroll down for full recipe card, or check out these quick cliff notes):

Helpful Resources to Make This Recipe

• flour mill
• soft white wheat berries
• stainless steel muffin tins
• unbleached, lower toxin muffin liners
• coconut oil
• honey (preferably raw)
• real vanilla extract

Ingredients

• 1.5 cups finely ground fresh milled flour (I used soft white wheat)
• 3/4 cup blueberries
• 1/2 cup water
• 1/2 cup honey
• 1/4 cup coconut oil
• 2 eggs
• 2 teaspoons baking powder

Instructions

• Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
• Mix wet ingredients together in a mixing bowl, then add baking powder and flour and mix
• Fold in blueberries
• Allow dough to rest for 30 minutes
• Add dough to muffin pans, filling each muffin holder 3/4 full of batter
• Bake at 350 degrees for 15-20 minutes until muffins are golden brown and cooked through the middle (Insert a knife or toothpick. When it comes out clean, the batter is fully cooked).
• Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.

Why are so many of us sensitive to gluten? Is it actually the gluten? Or is it modern flour, processed and stripped of nutrients? Perhaps a combination of processed flour + the poor immune and digestive system so many of us and/or our children seem to have. It has become so common to have allergies, asthma, or some sort of auto-immune condition that it doesn’t seem abnormal. It is not normal. As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well.

We, like many others, tried from scratch sourdough first, using store-bought flour. We continued to have inflammatory reactions from this. Now we make our sourdough and starter using only fresh milled grains and this has made all the difference for us. We have also, remarkably, been able to consume straight fresh mill flour baked goods (not fermented with sourdough first) without reactions since. Disclaimer: I am not a medical doctor, and this is not medical advice. If you have celiac or food allergies, talk with your doctor before adding in any new foods including this recipe.