Why Your Muffins Stick (and the 2-Step Fix)

Fresh-milled blueberry muffins that slide right out of the pan and stay soft for days. No liners, no spray, and no dense, gritty crumb. THE RECIPE (makes 12) 300 g fresh-milled soft white wheat (about 320 g berries) 4 g salt 2 eggs 135 g cane sugar 100 g melted butter, cooled 120 g plain whole-milk yogurt 90 g milk 20 g oil (avocado or light olive) 5 g vanilla 8 g baking powder 1 g (¼ tsp) baking soda 225 g blueberries + 1 Tbsp flour 1. Butter every cup of the tin, including the top rim, then dust with flour and tap out the extra. 2. Whisk the flour and salt. 3. Whisk the eggs, sugar, butter, yogurt, milk, oil and vanilla until smooth. 4. Fold in the flour mixture until just combined. Lumpy is good. 5. Cover and rest 30 minutes. 6. Stir in the baking powder and soda, then gently fold in the berries (tossed in 1 Tbsp flour). 7. Scoop about 80 g per cup. 8. Bake at 350°F until the center reads 195°F. 9. Cool 10 minutes in the tin, run a knife around each muffin, and lift out. CHAPTERS 0:00 The result 0:08 Ingredients and milling 0:26 The batter 1:33 Why the batter rests 1:42 The no-stick tin fix 2:44 Berries that don't sink 3:25 Scoop and bake 3:42 Nothing stuck Want to see how I mill my flour? Watch my grain mill comparison: KitchenAid attachment vs NutriMill Harvest. #freshmilledflour #blueberrymuffins #fromscratch