Sourdough Blueberry Muffins
Super tender and delicious blueberry muffins made with discarded sourdough starter, part whole-grain flour, and a healthy measure of whole blueberries.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 145 g all-purpose flour
- 65 g whole-grain spelt flour
- 1 tsp baking powder (4g)
- 1/2 tsp baking soda (2g)
- 1/2 tsp salt (3g)
- 100 g butter, melted and slightly cooled (just shy of one stick)
- 150 g sugar
- 105 g egg (2 large eggs)
- 1 tsp vanilla extract (4g)
- 70 g ripe sourdough starter
- 52 g sour cream
- 270 g blueberries
- zest of one lemon (optional)
- turbinado sugar for topping (optional)
Instructions
- 1
Preheat the oven to 400F (200°C).
- 2
In a small bowl, weigh out the called for blueberries. In another small bowl, transfer about 50g of the blueberries and mash with a fork.
- 3
In a medium mixing bowl, measure out the called for flour. Remove about a tablespoon of this flour and add it to the bowl with whole blueberries, tossing the blueberries to evenly coat with the flour.
- 4
Add the salt, baking soda, and baking powder to the flour and whisk to combine.
- 5
In a large mixing bowl, add the melted and slightly cooled butter with the sugar. Stir to dissolve.
- 6
Add eggs to the butter and sugar, one at a time, mixing after each until incorporated. Add vanilla.
- 7
Measure out the sour cream into a measuring cup and combine it with the sourdough starter. Stir until smooth. Add this mixture to the butter/sugar and mix to combine.
- 8
Add the zest of one lemon (optional), the mashed blueberries, and the sourdough starter mixture to the butter/sugar and mix to combine.
- 9
Add the flour mixture to the butter/sugar, mixing just until no dry bits of flour remain. Fold in the floured blueberries.
- 10
Line a 12-cup muffin tin with muffin liners, and fill each well to the rim. Sprinkle coarse sugar over each well (optional).
- 11
Bake at 400°F (200°C) for 10 minutes then reduce the oven to 350°F (175°C) and bake for 25-30 minutes longer until the tops are slightly golden.
- 12
Remove muffins from the oven and cool for 5 minutes in the pan. Then remove them to a wire rack. Store loosely covered on the counter.