Sourdough Whole Wheat Blueberry Muffins
User Reviews
4.8
Sourdough Whole Wheat Blueberry Muffins
Description
The muffins balance the nutty depth of whole wheat flour and mild acidity of sourdough discard, complemented by the sweetness and moisture contributed by maple syrup, butter, and fresh blueberries. The addition of baking soda helps leaven the batter alongside the natural leavening properties of the starter. Coating the berries with flour helps them distribute evenly without settling at the bottom. When baked at 350 degrees Fahrenheit, the muffins develop a tender crumb with juicy pockets from the blueberries, making them a satisfying morning treat.
They can be stored loosely wrapped at room temperature for a few days, refrigerated for up to a week, or frozen for longer keeping. Substituting salted butter is possible by adjusting added salt accordingly.
Ingredients
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup blueberries fresh
- 1 cup sourdough starter discard
- 1 lg egg
- 3 tablespoons unsalted butter melted
- 1/4 cup maple syrup real
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees and liberally grease a muffin tray - or line with muffin liners.
- In a small bowl mix flour, baking soda, and salt.
- In a large bowl whisk the sourdough discard with maple syrup, eggs, butter, vanilla. Be sure to whisk it well so that everything is incorporated, otherwise it'll cause streaks in the muffins.
- In another small bowl add the blueberries and a tablespoon of flour and gently mix to coat the blueberries. This will prevent your berries from all sinking to the bottom of the muffins.
- Add flour mixture to the starter mixture and mix well. Gently fold in blueberries and spoon batter into muffin tins.
- Bake for 20-25 minutes, testing with a toothpick to make sure it comes out clean.
- Let rest in pan for 5 minutes until removing to finish cooling on a cooling rack.
- Enjoy!
Notes
- Salted butter can replace unsalted; reduce added salt by 1/4 teaspoon for each 1/2 cup of salted butter used.
- Store the muffins loosely wrapped at room temperature for several days or in an airtight container refrigerated for up to a week.
- For longer storage, muffins can be frozen for up to three months and thawed before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11muffins
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 116kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 129mg | 5% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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