Blueberry Muffins With Sourdough Discard Food

SOURDOUGH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F.
• Prepare a muffin tin with nonstick cooking spray.
• Whisk flour, baking soda, and salt together in a large bowl. Set aside.
• In a stand mixer, mix together the sourdough starter, milk, egg, butter, and brown sugar.
• Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into the batter.
• Use an ice cream scoop or large spoon to divide batter equally among the prepared muffin cups. Sprinkle tops of muffins with granulated or coarse sugar (optional).
• Bake until muffin tops are golden and just firm, about 25 minutes, at 425°F.
• Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.

SOURDOUGH BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
• Combine blueberries and 2 teaspoons flour and toss to coat.
• Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
• Spoon batter evenly into the prepared muffin cups.
• Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

SOURDOUGH BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.
• In a small bowl, combine the flour, baking soda, and salt.
• In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.
• Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.
• Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.
• Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.
• Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full.
• In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.
• Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.
• Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.
• Enjoy!

SOURDOUGH BLUEBERRY MUFFINS WITH CRUMB TOPPING RECIPE

Steps:

• Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
• Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
• Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
• Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
• Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
• Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

SOURDOUGH BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400F (200°C).
• In a small bowl, weigh out the called for blueberries. In another small bowl, transfer about 50g of the blueberries and mash with a fork.
• In a medium mixing bowl, measure out the called for flour. Remove about a tablespoon of this flour and add it to the bowl with whole blueberries, tossing the blueberries to evenly coat with the flour.
• Add the salt, baking soda, and baking powder to the flour and whisk to combine.
• In a large mixing bowl, add the melted and slightly cooled butter with the sugar. Stir to dissolve.
• Add eggs to the butter and sugar, one at a time, mixing after each until incorporated. Add vanilla.
• Measure out the sour cream into a measuring cup and combine it with the sourdough starter. Stir until smooth. Add this mixture to the butter/sugar and mix to combine.
• Add the zest of one lemon (optional), the mashed blueberries, and the sourdough starter mixture to the butter/sugar and mix to combine.
• Add the flour mixture to the butter/sugar, mixing just until no dry bits of flour remain. Fold in the floured blueberries.
• Line a 12-cup muffin tin with muffin liners, and fill each well to the rim. Sprinkle coarse sugar over each well (optional).
• Bake at 400°F (200°C) for 10 minutes then reduce the oven to 350°F (175°C) and bake for 25-30 minutes longer until the tops are slightly golden.
• Remove muffins from the oven and cool for 5 minutes in the pan. Then remove them to a wire rack. Store loosely covered on the counter.

BLUEBERRY MUFFINS WITH SOURDOUGH DISCARD

Steps:

• Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
• Mix flour, cinnamon, and salt together in a medium bowl.
• Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.

SOURDOUGH BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 F. Lightly oil an 8×8-inch pan and line with parchment paper. Smooth the bottom and sides of the pan so the paper is flat.
• Add the blueberries to a small bowl. Sift a a tablespoon of powdered sugar over the top and gently toss to combine. This will prevent the berries from sinking into the cake. Set aside.
• To make the crumble topping, add all of the ingredients to a medium-sized bowl. Mix into crumbles using your hands. The butter should be well blended into to the flour; some larger pieces are ok. If using frozen crumble topping, remove it from the freezer now.
• In a small skillet, melt the butter until light golden brown around the edges (you are not fully browning the butter). This will only take a few minutes, but do not walk away from the pan- it will burn quickly!
• Meanwhile, using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed, 1 minute. With the machine running, gradually pour in the warm melted butter.
• In a separate bowl, sift the dry ingredients. Add to the wet ingredients and mix on low speed until just combined. You should still see specks of flour in the bowl; do not over mix. Add the sour cream and mix until smooth. This technique will give the cake a soft, velvety texture. The batter will be thick.
• Spoon the batter into the pan. In an even layer, scatter some of the crumbles over the top first, then do a layer of blueberries. Repeat to finish all of the crumbles and blueberries. See my note on this below.
• Bake for 55-65 minutes or until a toothpick comes out clean when inserted (I use a dried piece of spaghetti). Please check at the 50 minute mark to see how things are going.
• Cool completely before serving. Dust with powdered sugar.

SERIOUSLY ADDICTING SPICY SOURDOUGH DISCARD CHEESE CRACKERS

Steps:

• flour, sourdough starter, cheese, melted butter, and hot sauce together.
• .
• p id="instruction-step-3″>3. Split dough in half and shape into two rectangular pieces. Refrigerate for about 30 minutes to allow dough to harden.
• id="instruction-step-4″>4. Heat oven to 350 degrees F.
• id="instruction-step-5″>5. Roll out each section of dough on a floured surface or parchment paper to about 1/16″ inches thick.
• d="instruction-step-6″>6. Transfer dough to a lightly oiled baking sheet. Cut sourdough crackers into equal portions using a pizza cutter.
• ="instruction-step-7″>7. Prick each square with a fork.
• ="instruction-step-8″>8. Bake for about 25 minutes until golden brown. Turn baking dish halfway to ensure all sides bake evenly.
• "instruction-step-9″>9. Let cool before munching or transferring to an airtight container.

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!