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Recipes > Sourdough Discard Blueberry Muffins > ?srsltid=AfmBOoq3HJ_1_k8Cstgmgs1fIUqJ4CX U8Gi2lMGvhs5biZvXTeLj_ww

Sourdough Discard Blueberry Muffins

Recipes > Sourdough Discard Blueberry Muffins > ?srsltid=AfmBOoq3HJ_1_k8Cstgmgs1fIUqJ4CX U8Gi2lMGvhs5biZvXTeLj_ww

Sourdough Discard Blueberry Muffins

Recipe by RedmanShop

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RedManShop
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Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled sourdough discard muffins are a great way to put excess starter to work. With just the right amount of sweetness, a bit of tang, and a slight crunch from cornmeal, sourdough blueberry muffins are a welcome addition to any breakfast, or enjoy them griddled and slathered with butter for an afternoon snack.

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Prep

15 mins

Bake

14 - 18 mins

Total

35 mins

Yield

12 muffins

Ingredients

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Ingredients:

  • Unsalted Butter — 8 tablespoons (113g)
  • Dark Brown Sugar, Packed — 2/3 cup (142g)
  • Granulated Sugar — 1/2 cup (99g)
  • Ripe (Fed) Sourdough Starter — 1/2 cup (113g) or 1/2 cup plus 1 tablespoon (135g) sourdough discard
  • Large Egg — 1
  • King Arthur Pure Vanilla Extract — 2 teaspoons
  • King Arthur Unbleached All-Purpose Flour — 1/2 cup plus 2 tablespoons (75g)
  • King Arthur Unbleached Bread Flour — 3/4 cup (90g)
  • Table Salt — 1/2 teaspoon
  • Baking Powder — 1/2 teaspoon
  • Baking Soda — 1/4 teaspoon
  • Dark Chocolate, Chopped; Divided — 1 1/4 cups (213g)
  • Milk Chocolate, Chopped; Divided — 1 1/4 cups (213g)
  • Flaky Sea Salt, to Garnish; Optional — —
  • King Arthur Unbleached All-Purpose Flour — 1 cup (120g)
  • Yellow Cornmeal, preferably whole grain — 1 cup (138g)
  • Table Salt — 3/4 teaspoon
  • Baking Soda — 1 teaspoon
  • Cinnamon — 1 1/2 teaspoons
  • Sourdough Starter, unfed/discard* — 1 cup (227g)
  • Milk — 1/4 cup (57g)
  • Large Egg — 1
  • Melted Butter or Vegetable Oil — 4 tablespoons (57g) or 1/4 cup (50g)
  • Maple Syrup or Molasses, or Honey — 1/2 cup (156g) or 1/2 cup (170g)
  • Blueberries, fresh or frozen — 2 cups (340g)
  • Demerara Sugar or Coarse Sparkling Sugar, for sprinkling tops — —

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Instructions

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  1. Preheat the oven to 425°F. Grease the wells of a 12-cup muffin pan, or line with baking cups and grease the inside of the cups.
  2. In a mixing bowl, combine the dry ingredients.
  3. In a separate bowl, beat together the starter, milk, egg, melted butter, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the blueberries just until blended.
  4. Fill the cups of the prepared pan 2/3 full; sprinkle the tops of the muffins with sugar.
  5. Bake the muffins for 14 to 18 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don’t let them cool in the pan, or they’ll steam and the outside will become tough. Serve warm or at room temperature.
  6. Store leftover sourdough discard blueberry muffins at room temperature in an airtight container for several days. Freeze for longer storage.

Tips

  1. If using frozen berries, don’t thaw them before adding to the batter; you’ll have fewer blue streaks if they’re added frozen, just before scooping.

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