Sourdough blueberry muffins
Make use of your sourdough starter discard. Bake sourdough muffins
Sourdough Discard Blueberry Muffins
Full Recipe: Recipe:
1/2 cup melted butter
1 cup coconut sugar
2 eggs
2 tsp vanilla
1/2 cup sourdough discard
1/2 cup plain yogurt
1/2 cup milk
2 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup blueberries
350 F
20 min
Keep on the counter up to 5 days and they can be refrigerated or frozen.
Sourdough Discard Blueberry Muffins With Streusel Topping
You'll fall in love with these sourdough discard blueberry muffins featuring fresh blueberries, sourdough discard, and a sweet streusel topping. Chances are you'll be making this recipe over and over again!
PRINTABLE RECIPE:
0:00 Intro to Sourdough Discard Blueberry Muffins
1:45 Hints to help muffins rise
3:15 More tips
3:58 Muffin storage
4:15 Prepare muffin tins
4:34 Combine dry ingredients
5:27 Coat blueberries
5:57 Mix wet ingredients
7:20 Mix wet/dry together
7:50 Fold in blueberries
8:22 Scoop into tins
9:00 Streusel topping
11:30 Bake & cool
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MORE SOURDOUGH VIDEOS:
Artisan Basil Sourdough Bread Recipe:
Honey Oat Sourdough Sandwich Bread:
Overnight Sourdough Waffles:
Sourdough Poptarts:
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Sourdough Blueberry Muffins
Recipe-
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The Perfect Grab and Go Breakfast!! Sourdough Blueberry Muffins!! Homemade Blueberry muffins
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Blueberry muffins are such a favorite of mine! They are great for breakfast or as a yummy snack. Sourdough makes them easy on the stomach and adding half whole wheat can make this a hearty delicious treat. I love turning every day delights into sourdough treats, and I've dedicated my channel to sharing ideas of ways you can use your sourdough daily. What delicious treats do you want to make sourdough? Let me know in the comments, and together we can create something new!
Sourdough Blueberry Muffins
Ingredients
1 C fed starter (you may get away with unfed, they may be more dense)
1/2 C honey
1/2 C milk (or 3/4 C if you are using half whole wheat flour)
2 C flour (all purpose, or 1 C all purpose 1 C whole wheat)
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs
1/2 C melted butter
2 C blueberries
Instructions
1. Add starter, honey, and milk to a large bowl. Mix until the starter is dissolved in the milk. Then add the flour, and mix thoroughly until combined. Allow to ferment covered on the counter overnight, or at least 8 hours.
2. In a small bowl, mix salt, soda, powder and cinnamon together. Add this mixture to the large bowl and mix until thoroughly incorporated.
3. In a separate medium size bowl, combine eggs and melted butter. Then add this mixture to the batter.
4. Mix batter until all of the ingredients are completely incorporated. You can use a spoon, your hands, or a stand mixer.
5. Gently fold in the blueberries gently so you don't break them.
6. Using a muffin tin, fill muffin paper cups 3/4 full with batter (or you can generously grease the muffin tin and put them directly in). Cook at 375 for 25-30 minutes until brown on top. Enjoy!
Cinnamon Sugar Sourdough Blueberry Muffins
???? Print the recipe on the blog:
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???? FULL RECIPE:
Sourdough Blueberry Muffins:
INGREDIENTS
Muffin Batter
¾ cup white sugar
⅓ cup vegetable oil can substitute melted butter
1 egg
1 ¼ cups all purpose flour
2 teaspoons baking power
½ teaspoon salt
3 tablespoons milk
½ cup starter
1¼ cup blueberries
Crumb Topping
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter cubed
INSTRUCTIONS
Make the Muffin Batter
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. (The batter will be thick!) Add the blueberries and gently stir until mixed in.
Fill the muffin tin with the batter about ⅔ of the way to the top.
Make the Streusel Topping
Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon. Equally distribute the topping on top of the muffin batter.
Bake
Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow them to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.
NOTES
This recipe makes great jumbo muffins as well: use a tin that hold six jumbo muffins and bake for 25-30 minutes.
If you don’t want to make the crumb topping, simply top with coarse sparkling sugar.
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