Baking the Perfect Muffins: Using Our Pastry Flour & Red Fife General Purpose

Why Use Pastry Flour in Muffins?

Pastry flour is known for its low protein content, typically around 8-9%, making it ideal for tender baked goods like muffins, cookies, and cakes. It creates a delicate texture by reducing gluten development, resulting in a light and airy bite. However, using only pastry flour can sometimes lead to muffins that are too delicate or don’t hold their structure well. That’s where blending with Red Fife general-purpose flour comes in.

The Benefits of Blending with Red Fife General Purpose Flour

Red Fife is a heritage wheat with a rich, nutty flavor and a moderate protein content of about 11-12%. When combined with pastry flour, it provides enough structure to help muffins rise properly while still keeping them tender. The natural oils and nutrients in freshly milled Red Fife flour also enhance the flavor, making your muffins more wholesome and delicious.

A good rule of thumb is to use a 50/50 blend of pastry flour and Red Fife general-purpose flour. This balance ensures your muffins are both soft and sturdy, with just the right amount of chewiness.

Homestyle Blueberry Muffins Recipe

This simple blueberry muffin recipe highlights the benefits of using both pastry flour and Red Fife general-purpose flour. The result? Muffins that are soft, flavorful, and perfect for breakfast or an afternoon treat.

Ingredients:

• 1 cup Pastry Flour

• 1 cup Red Fife general-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, melted

• ¾ cup honey or sugar

• 2 large eggs

• 1 cup buttermilk (or milk with 1 tsp vinegar/lemon juice)

• 1 tsp vanilla extract

• 1 ½ cups fresh or frozen blueberries

• 1 tbsp flour (to toss with blueberries)

  
  

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. Mix dry ingredients: In a large bowl, whisk together the pastry flour, Red Fife flour, baking powder, baking soda, and salt.

3. Prepare wet ingredients: In another bowl, whisk together the melted butter, honey (or sugar), eggs, buttermilk, and vanilla extract.

4. Combine: Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

5. Prepare blueberries: Toss blueberries with 1 tbsp of flour (to prevent sinking) and fold them into the batter.

6. Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool & enjoy: Let the muffins cool for a few minutes before transferring them to a wire rack.

   
   

Tips for perfect muffins.

• Don’t overmix the batter – Stir just until the ingredients come together to keep the muffins tender.

• Use room temperature ingredients – This helps with even mixing and better rise.

• Let the batter rest – Letting it sit for 5-10 minutes before baking can improve texture.

• Add a crunchy topping – Sprinkle raw sugar or oats on top before baking for extra texture.

  
  

Final Thoughts

Using a blend of pastry flour and Red Fife general-purpose flour brings out the best in homemade muffins—tender, flavorful, and just the right amount of structure. Whether you’re baking for family, friends, or just yourself, these homestyle blueberry muffins are sure to impress. Give this recipe a try and taste the difference fresh, stone-milled flour can make!

Would you like more flour-blending tips for other baked goods? Let us know in the comments!