Blueberry Muffins With Sourdough Discard Recipes
SOURDOUGH BLUEBERRY MUFFINS
Slightly dense and bursting with blueberries. I've used unfed sourdough starter discard in this recipe but active sourdough can also be used. Muffins made with active sourdough will be slightly fluffier.
Provided by Bren
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
- Combine blueberries and 2 teaspoons flour and toss to coat.
- Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
- Spoon batter evenly into the prepared muffin cups.
- Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 37.7 g, Cholesterol 43.1 mg, Fat 10.1 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 198.6 mg, Sugar 17.1 g
SOURDOUGH BLUEBERRY MUFFINS
This easy sourdough muffin recipe is a perfect use of your sourdough starter discard! These muffins are dense and flavorful, with just a hint of sourdough tang, and many juicy blueberries. Topped with a lovely crunchy topping, these sourdough blueberry muffins are a breakfast delight!
Provided by Jenni
Categories Family Breakfast Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.
- In a small bowl, combine the flour, baking soda, and salt.
- In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.
- Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.
- Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.
- Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.
- Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full.
- In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.
- Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.
- Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 195 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BLUEBERRY MUFFINS WITH SOURDOUGH DISCARD
While I was creating this recipe, I wanted to incorporate the ingredients that really bring out the flavor of blueberries. For me, this is lemon zest, cinnamon, and vanilla extract. This recipe makes 12 large blueberry muffins. These muffins are a perfect addition to breakfast, or a lovely afternoon treat with tea. I hope you enjoy this recipe and happy baking!
Provided by Rebecca Stern
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
- Mix flour, cinnamon, and salt together in a medium bowl.
- Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.
Nutrition Facts : Calories 239 calories, Carbohydrate 31 g, Cholesterol 32.5 mg, Fat 10.9 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 309.2 mg, Sugar 11.7 g
BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS
These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.
Provided by Melissa Johnson
Categories Recipes
Time 45m
Yield 12-16 muffins
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
- In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
- Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
- In another bowl, sift together the flour, baking powder, and salt.
- Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
- Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
- Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
- Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
- You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.
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