Sourdough has become a staple in our families diet. I have a sensitive stomach towards gluten and the fermented yeast in sourdough helps me to enjoy more dishes I love without the bloat and belly ache.
I have enjoyed learning through trial and error how to create my own version of favorite dishes.
Blueberry Muffins are a Saturday morning staple in our home. Specifically, Sourdough Blueberry muffins.
These muffins are moist, fluffy and utterly delicious.
These muffins are also customizable, I think a dash of lemon and lemon zest would be scrumptious. Maybe even a bit of orange too?
Blueberry Sourdough Muffins (RECIPE)
MUFFIN INGREDIENTS | TOPPING INGREDIENTS (optional) |
1 cup all purpose flour | 1/2 cup sugar in the raw |
3/4 tsp baking soda | 1/4 cup butter |
1/4 tsp salt | dash of cinnamon |
2 cups blueberries | 1/3 cup all purpose flour |
1 cup sourdough discard *(not freshly fed)* | |
1 egg (the fresher the better) | |
1/4 cup butter | |
1 tsp vanilla bean paste + splash of vanilla extract | |
Drizzle of honey | |
Instructions
Preheat oven to 350 F and line muffin tin openings with liners.
In a bowl, combine the flour baking soda, & salt.
In a large bowl, whisk together the sourdough starter with the egg. melted butter, vanilla bean paste and vanilla. Make sure it is combined thoroughly.
Place your fresh blueberries in a colander and rinse well. Shake off excess water, and toss blueberries with a few spoonfuls of flour to coat each berry individually.
Using a wooden spoon, add the flour mixture to the starter mixture and mix to combine.
Carefully fold in the blueberries. they will squish if you are too rough with it.
Add in a drizzle of honey, we don't use sugar so this adds a touch of sweetness while receiving the local allergen benefits of honey!
Evenly spoon the batter into the prepared muffin tin .
If you are adding the crumb topping- mix together all ingredients in a small bowl. Make sure butter is completely incorporated.
Evenly disperse crumb topping mixture onto each muffin. *Be sure to not get this mixture on the tin alone, it will burn and cause a mess. *
Bake for roughly 18-20 minutes. I always check them at the 12 minute mark, then again in 5 minutes. every oven bakes slightly differently.
If you are able to wait, allow muffins to rest for about 5 minutes. If you aren't able to wait, enjoy hot gooey muffins that melt in your mouth!
Enjoy!
xoxo,
Isabella
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