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Turn your leftover sourdough starter into something extraordinary with these blueberry muffins. The zesty tang of sourdough mixed with plump, sweet blueberries makes breakfast treats that'll fill your home with amazing bakery scents. Every muffin comes out with a beautiful golden top, packed with juicy berries and a soft, fluffy inside that'll have you reaching for seconds.
I stumbled upon this gem while experimenting with sourdough last year. After trying loads of different versions, this one became the top pick in our house. Nothing beats seeing my grandson's eyes light up when he tastes these fruity, warm treats fresh from the oven.
Essential Ingredients
- Sourdough Discard: Brings a distinctive tanginess and helps create that wonderfully soft texture.
- Fresh Blueberries: Create little pops of sweet juice that spread throughout your muffins.
- Unsalted Butter: Adds a lovely richness and helps form that crispy, golden outside.
- Pure Vanilla Extract: Boosts all the flavors and fills your kitchen with a cozy smell.
- All-Purpose Flour: Provides the framework for light, airy muffins that rise beautifully.
Baking Your Treats
- Get Ready:
- Heat your oven to 375°F while you gather everything you need.
- Mix The Starter:
- Stir your sourdough discard with melted butter and sugar until everything looks smooth.
- Add Liquid Stuff:
- Mix in eggs, milk, and vanilla until everything looks the same.
- Sort The Dry Stuff:
- Mix flour, baking powder, and salt in another bowl.
- Bring Everything Together:
- Slowly add dry ingredients to wet ones, but don't mix too much.
- Add Fruit:
- Carefully fold blueberries into your batter without crushing them.
- Get Ready To Bake:
- Spoon batter into muffin cups and add topping if you want.
- Bake:
- Let them cook for 20-25 minutes until they turn golden brown.
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My grandma taught me that sourdough discard wasn't waste but treasure. She'd always save every bit for these muffins, saying it was her special ingredient for making the softest breakfast treats ever.
Tasty Companions
Nothing beats having these muffins with a hot cup of coffee or tea at breakfast time. Try them while they're still a bit warm with some good butter melting into them. They're also great as a snack later in the day with some fresh fruit and yogurt on the side.
Fun Variations
Try using different berries like raspberries or blackberries instead. For something more exotic, mix in some coconut flakes and chopped mango. Want something savory? Skip the sugar and add herbs, cheese and ham bits instead.
Storing Your Muffins
Keep these goodies in a sealed container on your counter for up to three days. If you want them to last longer, wrap each one separately and freeze them for up to three months. Warm them up in the oven when you're ready to eat them again.
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After baking these muffins countless times, I can tell you they're one of the most foolproof and tasty ways to use up sourdough discard. There's something truly magical about the mix of tangy sourdough with sweet blueberries that connects us to the wonderful tradition of baking at home.
Frequently Asked Questions
- → Can I swap fresh berries for frozen ones?
- Totally! Toss frozen blueberries right into the batter. No need to thaw them, and this keeps the color from smearing.
- → How can I keep these muffins fresh?
- Store them loosely covered on your counter for up to 3 days. To save longer, wrap individually and freeze for up to 3 months.
- → What if I don’t have sourdough?
- If sourdough isn’t available, swap in the same amount of sour cream or Greek yogurt and add 2 tablespoons of flour for the right texture.
- → Why roll blueberries in a bit of flour?
- This keeps the berries evenly spread out and from sinking to the muffin bottoms while baking.
- → Can I prep these in advance?
- You sure can! Mix everything except the crumb topping, store in the fridge overnight, and bake after letting it warm up. Make the crumb fresh just before baking for best results.