In fact, the other day my grand-daughter chose another slice of Oatmeal Sourdough bread over a piece of peanut butter ice cream cake! Sourdough is the official hobby of coronavirus quarantine (the current state of the world right now) . Very good flavor! In fact, sourdough improves and enhances the taste of wheat-based goodies. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack. 2 cups of flour 1/2 cup to 3/4 cup of milk 1/2 cup butter Add comma separated list of ingredients to exclude from recipe. And, make sure the frozen blueberries are added when they are frozen. Either Congrats! My oven temp is accurate since it has a thermometer. Thank you for the response. Slightly dense and bursting with blueberries. Percent Daily Values are based on a 2,000 calorie diet. I can’t stand to waste the extra starter! Preheat the oven to 375 degrees F (190 degrees C). 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. Required fields are marked *. Using a spoon or ice cream scoop, fill each muffin cup about two-thirds of the way full with the batter. Set that aside while you mix the sourdough starter, milk, egg, butter, and brown sugar in a stand mixer. The DIY recipes shared on this website haven’t been tested in a lab. Log in. I’ve found beating the ingredients together with a wooden spoon works well. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Percent Daily Values are based on a 2,000 calorie diet. In a stand mixer, mix together the sourdough starter, milk, egg, butter, and brown sugar. © 2020 i am baker. I hope you love the muffins! Cool the muffins completely before storing in the fridge for up to 4 days or in the freezer for a couple of months. One of the myths of sourdough is that all sourdough baked goods (including bread) taste sour. I started Live Simply to share my family's journey toward a real food and natural wellness lifestyle. Muffins, notwithstanding a bizarre song by the late Frank Zappa, are fine foods, and they are a great way to start a day, to brighten a covered dish function at work or church, or to just tell someone that you think they are special. I couldn’t mix them by hand, so I used my dough hook, and they were still delicious! I’m determined to use all my sourdough discards, it is painful to throw it away! This information is not intended to diagnose, treat, cure, or prevent any disease. You’ll need flour and water and patience. Preheat your oven and liberally grease a muffin pan with either baking spray or with using the butter … Once mostly combined, gently add the blueberries into the batter. Use your sourdough starter to make these moist and fluffy Sourdough Blueberry Muffins! This is far more accurate and precise. Good but over-baked. That’s how the dough should be. What kind of flour are using? Your email address will not be published. Sprinkle tops of muffins with granulated or coarse sugar (optional). Fold blueberries into the batter. ⠀⠀⠀⠀. Thanks for sharing the recipe! I’ve never made muffins that were this delicious and beautiful. Has your starter been hibernating in the refrigerator for a few months? All of these choices are good choices because you are using real blueberries. If you're using a heavier wheat (like whole wheat or whole wheat einkorn), I recommend sifting the flour into the bowl for a lighter baked good. But sometimes I feed my starter, Helga, (yes, I named my sourdough starter – she’s about 5 years old) for a few days and then don’t have time or space or energy to make a loaf of bread. I haven’t done that specifically so I can’t speak to its effectiveness. First, I’ve adapted this recipe from Cultures for Health (their basic sourdough muffin recipe). Remove bowl from mixer and fold in the flour mixture. I try them today and very disappointed, very gooey and dense. Perfect for breakfast, these lemony blueberry muffins begin with a bubbly starter sponge made from sourdough discard, which provides deep flavor and texture in every bite. Mix flour mixture with sourdough mixture, and stir well. 1/2c starter, 1.5c flour, and 1/4c water — are those measurements correct? Today, we’re going to put your sourdough starter to use and make something besides sourdough bread. My family loves muffins and kefir smoothies for breakfast these are a winner! This makes sourdough easier to digest and full or beneficial nutrients. Next time I will shave 5 minutes off the bake time. I made these today. HOWEVER, my kids and husband said that they actually preferred this recipe to the classic. I tried them a second time and they were a failure. Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. The whole family loves the flavor and texture of tangy sourdough. At first, it may be difficult to combine, but I promise it all will come together. Sourdough muffins are easy to digest and delicious for breakfast or a snack. Hey Sarah, So glad they were a success! Next time I might shave a few minutes off the bake time. Cool in the pan for 10 minutes. Most people won't think twice about serving basic cornbread when is on the table. I normally stay away from sugar in muffins, but this recipe works best with sugar. About 8-12 hours before you plan to bake the muffins, add the active sourdough starter, flour, and … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In fact, the other day my grand-daughter chose another slice of Oatmeal Sourdough bread over a piece of peanut butter ice cream cake! Muffins made with active sourdough will be slightly fluffier. NO rise, just this gooey glob in each muffin tin that contained an emulsion of dough and a lot of blueberries. in the rocky northern soil, primarily eastern Maine and Nova Scotia. Its a great way to use your overruns . Remove the bowl from the stand mixer and fold in the flour mixture until it is mostly combined. I work with iambaker and am happy to help with questions. Let that ferment overnight. But, those both crush easily in the batter, so you could also go with dried blueberries. Based on other comments, I only baked these for 20 minutes and I think it was still a bit much. Wild blueberries have more intense flavor than Your email address will not be published. Your daily values may be higher or lower depending on your calorie needs. Made this several times now. As I mentioned, today’s recipe is specifically for blueberry muffins, but the overall recipe is a good master or base recipe. Your email address will not be published. The muffins also freeze well! Notify me of follow-up comments by email. The whole family loves the flavor and texture of tangy sourdough. This recipe makes 12 large blueberry muffins. this link is to an external site that may or may not meet accessibility guidelines. If I were to bake these again, I’d lower oven temp to 350 for the entire bake. This is optional. Kids this for small fairy cake size or the larger muffin size in deeper cases and tin?