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Blueberry Sourdough Muffins

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Blueberry Sourdough Muffins Recipe Blueberry Sourdough Muffins Recipe

Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled muffins with a bit of cornmeal crunch are a great way to put excess starter to work.

At a glance

Prep
Bake
Total
Yield
12

Nutrition information

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal, preferably whole grain
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 cup sourdough starter, fed or unfed
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup melted butter or vegetable oil
  • 1/2 cup maple syrup, molasses, or honey
  • 2 cups blueberries, fresh or frozen
  • Demerara or coarse sugar, for sprinkling tops

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 7/8 ounces yellow cornmeal, preferably whole grain
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 8 ounces sourdough starter, fed or unfed
  • 2 ounces milk
  • 1 large egg
  • 2 ounces melted butter or vegetable oil
  • 5 1/2 ounces maple syrup, or 6 ounces molasses or honey
  • 12 ounces blueberries, fresh or frozen
  • Demerara or coarse sugar, for sprinkling tops

  • 120g King Arthur Unbleached All-Purpose Flour
  • 138g yellow cornmeal, preferably whole grain
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 227g sourdough starter, fed or unfed
  • 57g milk
  • 1 large egg
  • 57g melted butter or vegetable oil
  • 156g maple syrup, or 170g molasses or honey
  • 340g blueberries, fresh or frozen
  • Demerara or coarse sugar, for sprinkling tops

Instructions

  1. Preheat the oven to 425°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers.
  2. Combine the dry ingredients in a mixing bowl.
  3. In a second 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 two-thirds full; sprinkle the tops of the muffins with sugar.
  5. Bake the muffins for 25 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.

Nutrition Information

  • Serving Size1 muffin, 81g
  • Servings Per Batch12
Amount Per Serving:
  • Calories174
  • Calories from Fat45
  • Total Fat5g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol26mg
  • Sodium264mg
  • Total Carbohydrate29g
  • Dietary Fiber2g
  • Sugars3g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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