Sourdough Blueberry Muffins Food

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.