Super tender and delicious blueberry muffins made with discarded sourdough starter, part whole-grain flour, and a healthy measure of whole blueberries.
- 145g all-purpose flour
- 65g whole-grain spelt flour
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon salt (3g)
- 100g butter, melted and slightly cooled (just shy of one stick)
- 150g sugar
- 105g egg (2 large eggs)
- 1 teaspoon vanilla extract (4g)
- 70g ripe sourdough starter
- 52g sour cream
- 270g blueberries
- zest of one lemon (optional)
- turbinado sugar for topping (optional)
- Preheat the oven to 400F (200°C).
- 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.
- 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.
- Add the salt, baking soda, and baking powder to the flour and whisk to combine.
- In a large mixing bowl, add the melted and slightly cooled butter with the sugar. Stir to dissolve.
- Add eggs to the butter and sugar, one at a time, mixing after each until incorporated. Add vanilla.
- 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.
- Add the zest of one lemon (optional), the mashed blueberries, and the sourdough starter mixture to the butter/sugar and mix to combine.
- Add the flour mixture to the butter/sugar, mixing just until no dry bits of flour remain. Fold in the floured blueberries.
- Line a 12-cup muffin tin with muffin liners, and fill each well to the rim. Sprinkle coarse sugar over each well (optional).
- 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.
- 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.
- Sour cream can be substituted with full-fat yogurt.
- Whole grain spelt can be substituted with whole wheat flour.
- You can use frozen blueberries in place of all, or some, of the fresh blueberries, but use them frozen straight from the freezer (don’t thaw). If using frozen, don’t mash a portion as called for in the recipe. Instead, toss them with some flour and fold them into the batter as directed.