Sourdough Blueberry Muffins
I am always looking for ways to use my sourdough discard and these sourdough blueberry muffins were just the perfect fit. We love fresh blueberries and with the season winding down here in Texas this was a perfect opportunity to create this muffin. My sourdough blueberry muffins have just the right amount of tang from the sourdough starter and a rich nutty flavor from the brown sugar. I used fresh blueberries instead of frozen; however, I am sure frozen would work just fine. I always have my husband taste test my new recipes before I post them, and he thought these were a winner.
Sourdough blueberry muffins make a great snack to keep around the house especially for the kiddos after school. These are easy to make as everything is made in just one bowl. I love one bowl recipes with my busy schedule so I wanted to incorporate that in this recipe for busy moms during the upcoming start of school.
If you are new to sourdough baking the first place to start is to create a sourdough starter. I have a simple recipe here on my blog which will walk you through step by step on how to create your own sourdough starter. I hope you give it a try there is nothing like fresh baked sourdough bread.
Ingredients
+ 1-pint fresh blueberries rinsed and drained
+ 2 eggs
+ 1 3/4 cup flour
+ 1 cup brown sugar
+ 1 tablespoon of cane sugar or brown
+ 1 tsp maple syrup
+ 1/2 cup fed sourdough starter
+ 1/2 milk
+ 1 tsp baking powder
+ 1/2 tsp salt
Steps
+ Rinse the blueberries and set aside.
+ In a large bowl combine the sugar and eggs and mix well.
+ Add in the maple syrup, sourdough discard and milk.
+ Sift in the flour, baking powder and salt to the same bowl and mix well.
+ Fold in the blueberries,
+ Fill 12 muffin tins (using about 1/3 cup of mixture in each cup).
+ Bake 350 for 20 to 25 minutes.
+ While cooling dust the tops of the muffins with brown or cane sugar.
Tips for Sourdough Blueberry Muffins
+ Be sure to use fresh blueberries and not frozen.
+ This recipe makes about 12 muffins using 1/3 cup of mixture in each muffin cup.
+ Cool muffins completely on a wire rack.
+ Feed your sourdough starter at least 12 hours before baking.
Next time you find yourself with a pint of fresh blueberries I hope you give this recipe a try I think your family will really enjoy them. They also make a great snack for the kiddos after school.
Enjoy!
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