Sourdough · Summer
Sourdough Blueberry Muffins
Discard in the batter, berries tossed in a little flour so they do not all sink.
40 minutes · Serves 12 · 12 muffins
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 150 g sourdough discard
- 70 g honey
- 1 egg (50 g)
- 70 g butter, melted and cooled a little
- 100 g milk
- 220 g all-purpose flour
- 8 g baking powder
- 3 g fine salt
- 180 g blueberries
- 5 g flour, for tossing the berries
Method
- 1
Heat the oven to 375°F. Line a 12-cup muffin tin. Toss the blueberries with the 5 grams of flour.
- 2
Stir the discard, honey, egg, butter, and milk. Whisk the 220 grams of flour with the baking powder and salt. Fold the dry ingredients in until the flour disappears. Fold in the berries in two strokes. Overmixing turns the batter gray and the muffins tough.
- 3
Divide among the cups. Bake 20 to 24 minutes, until the tops spring back and a toothpick comes out clean, about 200°F in the center of a muffin.
- 4
Cool 10 minutes in the tin, then move them to a rack. They stick if you force them out hot.
From the kitchen
- Frozen berries work if you do not thaw them. Thawed berries bleed and make the batter blue.
- Honey browns the tops. If they are dark at 16 minutes, tent them.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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