Preheat the oven to 350° F and prepare a muffin tin with liners
Measure 160 grams of wheat berries and mill, or measure out about 1 1/3 cup of milled grain if you do not have a scale. Alternately, measure160 grams of conventional flour (about 1 1/2 cup) into a large bowl.
In the bowl of your stand mixer, or in a large bowl with traditional beaters, cream 1 stick of softened butter and ¾ cup of sugar until pale and fluffy.
Meanwhile, make the streusel topping ...
For streusel: Combine 2 tbsp of cold, shredded butter, the zest of 1 lemon, 2 tbsp of flour (any kind) and 4 tbsp of turbinado sugar in a small bowl, stirring and pressing with a fork until it looks a bit like sand and pebbles, then set back in the fridge until needed.
Once the butter and sugar have whipped together in the standing mixer, reduce speed and add two eggs. Mix in well. Follow up with ½ cup of sour cream, juice of ½ lemon and ⅓ to ½ cup of sour dough discard, if using, and 1 tsp vanilla. Be sure to scrape down the sides of the mixing bowl.
Stirring by hand now, add in the flour mixture a little at the time, stirring only as much as is necessary.
Gently fold in 1 to 2 cups of berries while scraping down the sides of the bowl.
Drop equal sized portions of batter into a lined muffin pan. The batter will be thick. This is typically enough to make one dozen standard sized muffins.
Do your best to equally distribute your streusel topping onto each of the muffins. Save yourself the frustration and just use your fingers.
Bake at 350°F for 20-25 minutes. Check the muffins at the 20 minute mark, inserting a fork to see if it comes out clean. (Be sure to insert your fork on the side though, not through the streusel topping, as it will stick to the fork and give you an “inaccurate reading”).
Let them cool. Or don't. Enjoy with a cold glass of milk and a friend.
