Easy, Basic Muffin Recipe - Grains and Grit (2024)

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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.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 24 muffins

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!

Melinda Woodard on March 18, 2022 at 10:22 pm
Hi, can a person use a buttermilk powder to make the buttermilk? Thank you
Reply
- Felicia Joscelyn on March 30, 2022 at 11:50 pm
  Yes you can!
  Reply
Renee Holder on November 10, 2022 at 1:13 pm
I don’t understand why hard wheat was used. I thought the soft wheat was for muffins?
Reply
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- Felicia Joscelyn on November 10, 2022 at 3:17 pm
  You can use either for muffins!
  Reply
Hélène on November 18, 2022 at 12:52 pm
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.
Reply
Chrystina Bush on November 27, 2022 at 3:05 am
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
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Louange Masiga on December 11, 2022 at 3:46 pm
Really yummy Felicia. I used chocolate chips instead. My family demolished them in 1 day.
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- Felicia Joscelyn on December 15, 2022 at 1:04 am
  Incredibly enough that is one thing I haven’t done. But I need to!!! That sounds amazing!
  Reply
Ron Bates on January 7, 2023 at 6:04 pm

Wonderful Recipe, thanks Felicia for sharing.
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Karen on January 9, 2023 at 3:24 am

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!
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Becky on February 17, 2023 at 12:43 am

My new go-to muffin recipe. So good! My four boys all love these!!
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- Felicia Joscelyn on February 23, 2023 at 9:41 pm
  It’s a huge favorite in my house too!
  Reply
Annie on September 18, 2023 at 3:59 pm

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 🙂
See Also
Pimento Cheese Recipe
Reply
Carolyn on September 24, 2023 at 9:33 pm
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?
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- Felicia Joscelyn on September 28, 2023 at 7:36 pm
  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.
  Reply
Denise on September 27, 2023 at 3:15 am
Can you use Sucanat for the sugar?
Reply
- Felicia Joscelyn on September 28, 2023 at 7:33 pm
  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!
  Reply
Beth Vick on October 13, 2023 at 3:12 pm
How could you convert these to lemon poppyseed without making the batter too runny? I’m looking for a lemon poppyseed muffin recipe.
Reply
- Felicia Joscelyn on October 24, 2023 at 9:45 am
  If batter is too runny, add a little bit more flour.
  Reply
Breanne Pann on October 26, 2023 at 12:35 pm
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.
Reply
- Felicia Joscelyn on October 26, 2023 at 5:21 pm
  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!
  Reply
Julie on November 7, 2023 at 10:16 pm
Could you use applesauce instead of oil? or half applesauce and half oil?
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Tammy on December 2, 2023 at 12:14 am
I would like to make these muffins using einkorn. Is the measurement the same for any type of fmf?
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- Felicia Joscelyn on December 5, 2023 at 4:56 pm
  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.
  Reply
Susan Huckabee on December 18, 2023 at 10:09 pm
I want to make banana nut muffins but nowhere did it say how much bananas to use?
Reply
- Felicia Joscelyn on December 20, 2023 at 3:12 am
  It’s to your preference, but I think I usually use about 4-5.
  Reply
Annie Dotle on December 30, 2023 at 7:56 pm
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.
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Lori on January 12, 2024 at 3:24 pm

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!
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Lori on January 15, 2024 at 5:37 pm

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.
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Meredith Richards on January 18, 2024 at 4:00 am

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?
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- Felicia Joscelyn on January 25, 2024 at 5:59 pm
  I don’t see why not! And congrats on the baby!!! Yayy!!!
  Reply
Mary on February 4, 2024 at 7:46 pm
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.
Reply
- Felicia Joscelyn on February 5, 2024 at 7:36 pm
  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
  Reply