Bake until the tops and edges are lightly golden brown, about 15 minutes. . The Leavenly IG fee, The Beginner’s Guide to Sourdough Hydration (with Calculator), How to Make High-Altitude Sourdough Bread. Thanks so much for this recipe. Such a great snack.Here's another recipe you might like.http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/ Thanks for sharing.Nat. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes. I'm wondering if there's any tricks to getting the topping to stick to the muffin batter? These Are a great way to use excess starter. This adds a boost of nutrition from your starter, and makes regular recipes more flavorful. There was a typo in the directions. You can use strawberries, blackberries or raspberries. , ✨ Free sourdough starter course! They were really surprised how light, fluffy and juicy it was. I made a few minor changes. You don’t even need to thaw them, just toss them in the flour to coat and add them in. Save my name, email, and website in this browser for the next time I comment. There are so many amazing and delicious ways you can use your sourdough starter (I have over 60 recipes on how to use your starter in my recipe index!). If you can get wild blueberries or locally grown blueberries, I recommend using them for their flavor. Toss in butter … This way, we can plan a baking day in the upcoming week (like a Saturday) and collect the discard until then! There is no need to feed it first. If you are looking to make these a little healthier than they are, I would leave off the sugar coating on top. Thanks for a great recipe! Thanks for catching that in the recipe card - its supposed to say either one! This behind-the-scenes, Leavenly is having a Black Friday special!! You can use frozen blueberies in place of fresh here, or even another kind of fruit. My name is Jenni, and I'm an Iowa mama of three. Regular (or yeasted) breads use commercial yeast to get their rise, whereas sourdough breads use a starter to get their rise. How would I, or can I, replace the sugar with honey? This adds a delicious crunchy topping. These are the best blueberry muffins I’ve ever baked. This post is for you, my friend! You are going to have to stir, stir, stir to incorporate the sourdough mixture well. ½ cup heavy whipping cream, plus more for brushing, 1 – 1/2 tablespoons Demerara or turbinado sugar. Just make sure you dust them all in the flour mixture before you add them in. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. You can add it to other recipes! You will barely have enough batter to fill all 12 muffins about ¾ full. First time I divided the muffins using blueberries for some and apple for the others since we all have different tastes at home. I never would have guessed that you could make muffins from a sourdough starter, but I am so glad that I did!! I am so glad you liked them! They came out perfectly! Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk. It works great as a pie because it keeps the shape really well during and after slicing and serving. Also check out this FREE resource guide: 10 Essential Tools for Baking Sourdough! Golden, CO Anything else I could add instead? Put the scones on the prepared pan. The honey will also cause the muffins to brown faster, so you will want to reduce the oven temperature by 25 degrees. So happy to hear it. This site uses Akismet to reduce spam. How to Score Sourdough Bread (From Basic to... 15 Sourdough Bread Problems: Troubleshooting Common Challenges, 18 Sourdough Starter Problems: Troubleshooting Common Challenges. These are my husband’s favorite muffins right now because they’re a bit like scones in texture, not cakey. This is a great strategy for two reasons: For us busy mamas, collecting sourdough discard through the week is a much more realistic option. The sourdough starter discard adds an interesting texture and flavour. Baked in convection oven @ 425 for 20 minutes. I freeze the butter and grate it into the dry ingredients, so that I don’t have to cut cold butter chunks into the dough. 1/4 cup sugar between 12 muffins is just the right amount. For the pie I do recommend adding a cup and a half of berries, and perhaps a tiny bit less butter in the topping. Check back, as this will be updated often! Thank you for sharing the recipe. Check out How to Dry (and Revive) Your Sourdough Starter for Long-Term Storage for step-by-step instructions on both drying and reviving your starter. Great way to use up sourdough discard. Leavenly has combed the Internet in search of the greatest sourdough discard recipes, from pancakes to crackers to tortillas to chocolate cake! After I already made these muffins twice, I wanted to do it again but discovered that the silicon muffin shapes had been forgotten when the dishes were cleaned. Of course! Follow along to get the latest updates: And don’t forget to subscribe to the email list to get all the extra tips, tricks and bonuses!

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