Sourdough Discard Blueberry Muffins
This recipe excites a slight sourdough bite to the classic blueberry muffin. With its soft and fluffy inside, bursting blueberries flavor, and crisp and crunchy crumb topping, these sourdough discard blueberry muffins are sure to leave you wanting more!
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What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you usually discard before feeding it. It’s that seemingly excess part that, instead of ending up in the bin, can work wonders in your baking endeavors. Why, you ask? Well, not only does it add a unique tangy flavor, but it also contributes to a moist and tender texture in your baked goods.
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Why Use Sourdough Discard?
The magic lies in the fermentation process of sourdough starters. This discard is teeming with beneficial microorganisms that enhance the flavor profile and texture of your baked treats. It’s a nod to sustainability, turning what might be considered waste into a valuable ingredient that transforms your muffins into something truly extraordinary.
Discard or Active Starter
It really doesn’t matter if you use a discard or active starter for this recipe. They both yield about the same results. However, when using discard from the fridge, you want to make sure you set it out and allow it to come to room temperature before mixing in the batter. Refrigeration severely slows down the fermentation process of the yeast and bacteria, so you want to make sure they are at an optimal temperature to give the batter a little ferment.
If you haven’t gotten started in your sourdough journey yet, check out our guide on how to make a starter from scratch!
Let The Batter Rest
In my baking escapades, I’ve discovered a game-changing ritual – letting my Sourdough Discard Blueberry Muffin batter sit for a minimum of 20 minutes. It’s not just a quirky suggestion; it’s the unsung hero that transforms my muffins into a masterpiece. Here’s the lowdown on why I insist on this moment of patience and how it works its magic.
The Sourdough Starter’s Alchemical Dance
In the heart of this process is the fascinating collaboration between my sourdough starter and the flour. This fermented mix, alive with wild yeast and lactic acid bacteria, engages in a microbial dance during the batter’s rest. As time ticks away, these microorganisms break down complex carbohydrates and gluten, setting the stage for something truly extraordinary.
A Digestive Symphony: Lowering the Glycemic Index
Beyond flavor, this microbial dance has significant benefits for digestibility. The fermentation initiated by the sourdough starter works its magic on starches and gluten, making them more easily digestible. The starter’s consumption of sugars takes the reduction of the glycemic index a step further, ensuring a gentler impact on blood sugar levels. It’s like a digestive symphony playing out in my muffins.
Texture Evolution: From Batter to Pure Bliss
Letting the batter rest isn’t just about science; it’s about texture evolution. During this brief hiatus, the gluten in the flour relaxes, resulting in a more tender and moist crumb. This isn’t just a cosmetic change – it’s a textural transformation that elevates my muffins from good to sublime.
Tips and Tricks For A Perfect Sourdough Discard Blueberry Muffin
- A little lemon zest can enhance the blueberry flavor. It adds a bright, citrusy note to the muffins. Don’t leave it out!
- Spice up this traditional recipe with cinnamon, nutmeg or cardamom for even more flavor!
- Don’t Overmix the Batter. Overmixing can lead to tough muffins. Mix the wet and dry ingredients until just combined. A few lumps are okay; it’s better to undermix than overmix.
- Experiment with the amount of blueberries you use! The quantity you choose will determine the yield of your muffins. If you go for the smaller amount, you’ll end up with approximately 12 muffins, each with a generous crumb. Opting for a larger quantity will result in more muffins, ensuring a greater abundance of berries in every bite.
- To achieve a crispier exterior, apply grease to a regular muffin pan and directly spoon the batter into the muffin cups. If you prefer softer edges and simpler extraction, opt for liners in each cup instead.
Sourdough Discard Blueberry Muffins
There’s nothing quite like a delicious blueberry and crumb muffin in the morning with my coffee. Adding in the beauty of sourdough elevates the muffins to new levels!
Sourdough Discard Blueberry Muffins
Equipment
- 12 Count Muffin Pan
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon ground cinnamon optional
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (melted) slightly cooled
- 3/4 cup cane sugar
- 1/4 cup plain Greek yogurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter discard
For the Blueberries
- 1 1/2 cups Blueberries fresh or frozen
- 1 teaspoon lemon juice optional
- 2 tablespoons flour or cornstarch
For The Crumb Topping
- 4-6 tbsp butter cut into small cubes cold
- 1/2 cup light brown sugar
- 1/2 cups all-purpose flour
Instructions
- Get your oven preheated to a cozy 350°F (176°C). Line a muffin tin with those paper liners or give it a good grease to keep things from sticking.
- In a large bowl, combine the flour, baking soda, baking powder and salt. Stir until combined. 2 cups all purpose flour, 3/4 teaspoon ground cinnamon, 2 teaspoons baking powder, 1/4 teaspoon salt
- In a separate bowl, whisk the cooled butter and sugars together. Combine the yogurt, eggs, vanilla and sourdough starter and stir until everything is smooth. 1/4 cup butter (melted), 3/4 cup cane sugar, 1/4 cup plain Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sourdough starter discard
- Once that's smooth, pour it into the dry mix and give it a good stir until everything's friends. Allow the batter to sit at room temperature for about 20-30 minutes to ferment a bit.
- While the batter is fermenting, combine the blueberries with lemon juice and flour and toss to completely coat. Set aside.1 1/2 cups Blueberries, 1 teaspoon lemon juice, 2 tablespoons flour
- For the crumb topping, mix the butter and sugars together until incorporated. Break in the flour with a fork or your fingers. 4-6 tbsp butter cut into small cubes, 1/2 cup light brown sugar, 1/2 cups all-purpose flour
- After the batter has sat for a bit, gently stir in the blueberries. Be careful not to overmix or the berries will start to bleed.
- Divide the batter amongst the 12-cups of your muffin pan and then top with the crumb mixture.
- Cooking for approximately 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10-15 minutes before removing and serving
Storing and Freezing Your Blueberry Muffin
After baking a batch of these irresistible Sourdough Discard Blueberry Muffins, the next step is making sure they stay just as delicious for as long as possible. Pop them into an airtight container if you plan to enjoy them within the next three days. But, if, like me, you find yourself with a surplus of these delightful treats, freezing them is the way to go.
For freezing, lay the muffins out individually on a baking sheet until they’re solid. This keeps them from clumping together and maintains that perfect texture. Once frozen, transfer them into a sealed container or bag, such as these reusable silicon freezer bags, making sure they’re well-protected to avoid any unwanted freezer flavors. When you’re ready to relish their goodness again, let them thaw at room temperature or give them a quick warm-up in the oven.
Craving more sourdough recipes? Check these out!
