Sourdough Blueberry Muffins With Fresh Milled Flour
These whole wheat sourdough blueberry muffins made with freshly milled flour are soft, light, and packed with natural sweetness, making them the perfect breakfast or snack.
Servings: 12
Calories: 176kcal
Equipment
- Muffin pan
Ingredients
- 1/2 cup sourdough starter active or discard
- 1 1/2 cups whole wheat flour fresh milled soft white wheat
- 1/3 cup butter melted- or oil
- 3/4 cup sugar
- 1/4 cup milk or water
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon flour optional
- 1 cup blueberries fresh or frozen – add a little more if desired
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- In a large bowl or a bowl of a stand mixer with a paddle attachment, whisk the sourdough starter, milk, melted butter, eggs, honey, and vanilla extract until smooth.
- In a separate bowl, mix the freshly milled flour, baking powder, baking soda, salt, and cinnamon (if using). Make sure to whisk the dry ingredients well to ensure an even distribution of the leavening agents.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix—overmixing can lead to dense muffins. It’s okay if there are a few lumps.
- Fold in the blueberries gently. If you’re using frozen blueberries, don’t thaw them before adding them to the batter, as this can cause the batter to become too wet and result in a streaky color.
- Using a spoon or ice cream scoop, divide the batter evenly into the muffin tin, filling each cup about 3/4 full. If desired, sprinkle a little sugar on top for a crunchy topping.
- Bake the muffins in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The tops should be golden and slightly domed.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve them warm for the best flavor and texture.
Notes
- If you’re new to freshly milled flour, note that it can be a bit more absorbent than store-bought flour. If your batter seems too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency.
- When adding blueberries to your muffin batter, dust them lightly in flour before folding them in. This can help prevent them from sinking to the bottom during baking. Also, before folding the blueberries into the batter, scoop a little plain batter into the bottom of the muffin tin, then fold in the blueberries to the remaining batter and fill the muffin tin with remaining batter.
- These muffins can be stored at room temperature in an airtight container for 2–3 days, or you can freeze them for up to 3 months. To freeze, place them in a freezer bag and store for up 3 months or more.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 149mg | Potassium: 56mg | Fiber: 2g | Sugar: 14g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg