Blueberry Muffins

Ingredients

  • 250g flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 100g butter, melted
  • 85g maple syrup
  • 2 large eggs
  • 1 tsp vanilla
  • lemon zest
  • up to 150g sourdough
  • 60g sour cream
  • up to 300g blueberries

Instructions

  • Preheat oven to 400F
  • In a medium bowl, combine all the dry ingredients
  • In a large bowl, combine melted butter, maple syrup, lemon zest, vanilla, eggs, sour cream, and starter discard
  • Mix in the flour and combine well
  • Fold in the blueberries
  • Fill a medium muffin pan (12 muffins) with the batter
  • Bake for 10 min at 400F and an additional 10 min at 350F

Notes

Any flour works, but I prefer a whole wheat, Einkorn, or Spelt.

Adjust the baking time as needed for your oven. The original recipe called for 10+25 min of baking and I found that 10+10 min is sufficient in my oven.

You can add shopped walnuts if you prefer.

You can use frozen blueberries instead of fresh ones, just be aware that they cool the batter so much that it becomes very sticky and difficult to work with.

The original recipe called for 100g of white sugar. In trying to eliminate the bad sugars, we replaced it with maple syrup. Adjust to your own sweet tooth.

We freeze whatever we don’t eat the day of baking. They thaw quickly and taste almost as good as freshly baked – and way better than a day or two old.


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