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Fresh Milled Blueberry Banana Muffins

Author: Tina
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Prep 15 minutes
Cook 23 minutes
Total 38 minutes
These fresh milled blueberry banana muffins are soft and packed with flavor from ripe bananas and juicy blueberries. They are the kind of muffins that work just as well for breakfast as they do for snacks or meal prep, and they are a great way to use up overripe bananas without making the same old banana bread again. The fresh-milled flour adds a little extra depth, and many nutritional benefits we all love.
Servings 12 muffins
Course Breakfast, Snack
Cuisine American

Ingredients

  • 240 g fresh-milled soft white wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
Wet
  • 230 g banana mashed ripe
  • 100 g sugar
  • 70 g butter melted, Oil option: use 70 g neutral oil or melted coconut oil
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 180 g milk any kind
Add-ins
  • 175 g blueberries fresh or frozen, don’t thaw
Optional
  • 1 tablespoon coarse sugar for topping

Method

  1. Preheat the oven 220°C (425°F). Line or grease your muffin pan.
  2. Combine flour, baking soda, baking powder, cinnamon, and salt.
  3. Mash the bananas, then mix in sugar, butter, egg, vanilla, and milk until smooth.
  4. Add wet to dry and mix just until combined.
  5. Fold in blueberries.
  6. Batter should be thick but easy to scoop. If it feels too stiff, add a small splash of milk.
  7. Fill cups to the top. I like to do this with an icecream scooper.
  8. Bake. 5 minutes at 220°C (425°F). Then 15–18 minutes at 175°C (350°F)
  9. Let them sit briefly, then move to a rack.

Notes

If You’re Using Fresh-Milled Spelt Instead (my favorite way of baking these muffins!)

You can use the same base, just adjust slightly so the texture stays soft and not dry.

Adjustments:

  • 240 g fresh-milled spelt flour
  • 75 g butter
  • 190 g milk

What to expect with spelt

Spelt gives you a softer, slightly more delicate muffin. The flavor is a bit deeper, but the structure is looser, so it’s important not to overmix.
Mix just until combined and stop there. That’s the biggest thing.

Quick takeaway

  • Soft white wheat is more forgiving and gives you that classic muffin texture
  • Spelt works really well too, just needs a bit more moisture and a gentler hand 

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