Muffins aren’t just for breakfast! This is a great QUICK bread for those times where you want your whole grains, but don’t have a lot of time.
It’s also great if you’re just starting out with freshly milled wheat and a little intimidated about making actual bread loaves. This is so easy and quick!
Muffins are also a great kid-friendly recipe as well as for any of those picky-eaters who may snub their nose at anything “whole grain.”
Serve these up, and they’ll never know!
These are soft and delicious. Perfect for snacks, suppers, breakfast, whatever!
My favorite way to eat these is with some butter on the inside. Mmmmmmmm good!!
Basic Muffin Recipe
This is a wonderful muffin recipe to have. Just start with the basic recipe, then add whatever you like to make it your own - chocolate chips, berries, bananas, apples, etc. This recipe can easily be doubled, halved, tripled, etc.
Equipment
- Muffin Tins
Ingredients
- 4 1/2 cups freshly milled flour hard white was used in video, but hard red, spelt, kamut, soft white, Ezekial flour, a mixture, etc can be used
- 2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 2 cups cultured buttermilk regular milk can be used, but it is lighter with buttermilk
- 2 eggs
- 1 cup oil
- 1 cup honey sugar can be used, just add it with dry ingredients
- 2 cups diced strawberries or apples, blueberries, bananas, or omit. Berries can be frozen.
- 1-2 tsp cinnamon add to taste or omit
- 2 tsp vanilla extract This can be omitted for non-fruit muffins
Instructions
- Preheat oven to 375 - 400 degrees
- Mix all dry ingredients. If using sugar rather than honey, mix it with dry ingredients
- Add liquid ingredients, mix
- Add fruit, mix
- Scoop into greased muffin pans
- Bake in oven for about 12-14 minutes until just under done.
- Rest in pan for about 3-4 minutes
- Place on cooling rack
Notes
This is a basic muffin recipe. Feel free to swap out the wheat flour for corn flour for wonderful corn muffins!
Tried this recipe?Let us know how it was!
Hi, can a person use a buttermilk powder to make the buttermilk? Thank you
Yes you can!
I don’t understand why hard wheat was used. I thought the soft wheat was for muffins?
You can use either for muffins!
I would stick to soft white wheat berries. Hard wheat is for yeast, soft wheat for quick breads—anything not using yeast.
However sourdough uses hard wheat as it is a long rise bread even without yeast. The critters in the starter are your yeast.
I love the muffins!! I used soft white wheat, bananas and walnuts and had to use sugar. They were so good! Thank you for sharing your wisdom with us. I’m new to grinding wheat and I’m loving your recipes
Really yummy Felicia. I used chocolate chips instead. My family demolished them in 1 day.
Incredibly enough that is one thing I haven’t done. But I need to!!! That sounds amazing!
Wonderful Recipe, thanks Felicia for sharing.
Perfect! This was the very first recipe I made on the day my Mockmill arrived. Used locally sourced Australian Prime Hard wheat. Was out of milk so just used powdered milk and they still turned out beautifully. Added frozen blueberries and sweetened with honey from our own hive. Looking forward to trying the recipe with buttermilk next time!
My new go-to muffin recipe. So good! My four boys all love these!!
It’s a huge favorite in my house too!
Another winner!!! Love the versatility of this recipe and it turned out wonderful. My kids prefer this recipe over my tried and true muffin (with store bought flour). Freshly-milled wheat is amazing! Thank you Felicia 🙂
We’re temporarily dairy free (butter is the only exception to the no dairy rule). Any suggestion for a substitute for the buttermilk? Would almond milk, coconut cream, or something like that work?
I really don’t know. You could just use almond milk but I don’t know if that will change the texture. Possibly will change the taste.
Can you use Sucanat for the sugar?
Yes you can substitute it 1:1. Just make sure it’s all dissolved. I’ve used sugar before and the muffins were a bit grainy because the sugar hadn’t mixed in all the way!
How could you convert these to lemon poppyseed without making the batter too runny? I’m looking for a lemon poppyseed muffin recipe.
If batter is too runny, add a little bit more flour.
So excited to try this recipe! I’ve loved all of your other recipes I’ve used.
I was wondering what type of oil you prefer to use? I have olive, avocado and coconut oil, and I can’t decide which to use.
I usually use peanut oil or olive oil. I don’t use coconut oil if it has a coconut flavor. But honestly, it’s personal preference!
Could you use applesauce instead of oil? or half applesauce and half oil?
I would like to make these muffins using einkorn. Is the measurement the same for any type of fmf?
It is the same, however, with einkorn you MAY need to increase the baking powder just a teensy bit. Maybe 1/4 tsp. I find with einkorn they are delicious and more spongy but tend to fall a bit in the middle. Not a big deal to me, but something to look out for.
I want to make banana nut muffins but nowhere did it say how much bananas to use?
It’s to your preference, but I think I usually use about 4-5.
This was my first time ever making fmf muffins. I had made and canned some cranberry juice using fresh cranberries so I used the leftover cranberries in the muffins after the juice was gone. I used half cup buttermilk that I had made, and it was all I had so I used one and a half cups Whole milk and these are the best muffins I have ever had. These will become something regular I make in the kitchen from now on.
Delicious! Used soft white wheat and just scooped it up using a measuring cup (did not spoon and level). Used 1 cup of brown sugar instead of honey and mixed that into the dry ingredients. Used 2 tsp of cinnamon. 2 cups frozen blueberries. Used coconut oil to grease the tins. Baked at 425° for 5 minutes then decreased temp to 350° for 14 minutes or until toothpick came out clean. We sampled one and it’s soooo good! Recipe made 24 regular size muffins and I plan to freeze half the batch. Thanks for a great recipe!
These were super yummy! Easy to make and love it’s a basic recipe that I can customize. I used soft white wheat and the muffins were so light! Flavor was amazing! I used 1 cup of brown sugar instead of honey, 2 tsp of cinnamon and frozen blueberries. It made 24 regular size muffins. I baked st 425° for 5 minutes then dropped the temp to 350° for additional 14 minutes. Used aluminum pans brushes with melted coconut oil.
Hi! This recipe is fantastic! I’m about to have a baby. So I’m making lots of freezer meals. Can these be frozen as well?
I don’t see why not! And congrats on the baby!!! Yayy!!!
Thanks for all your hard work! Any chance you’d be adding weight measurements to your recipes? Measuring wheat berries especially is so much easier than guesstimating.
My printable recipes should now be able to switch to the Metric system if you want. But no..I don’t weigh. I have reasons for this you can check out here: https://youtu.be/F57OMGIjD9o?si=X_6GO5OQVMQ7rb48
I just received my Komo today… I only have hard red wheat so that’s what I used. I halved the recipe and I did sift the flour first too. Just plain no fruits this time. These were delicious! And even with the hard red they were so fluffy and tender! I only have mini muffin pans so I baked at 375 for 10 minutes. Just wonderful! So excited to make some bread next! Thank you so much for this recipe and all your advice. 😀
I want to try these muffins real soon. I am wondering is fresh blueberries acceptable for this recipe?
Yes! I use them often! Just gently fold them in at the end 🙂