Sourdough Blueberry Muffins


After a few months of a baking hiatus, I pulled my sourdough starter (Frank) out of the fridge before thanksgiving.  I baked a couple of loaves but they just aren’t everything they could be. Too dense, too sad-looking. 

So, in an effort to rev up my starter and strengthen it enough to get a great loaf of bread, Frank has been living on the counter being fed twice a day. This creates a lot of leftover starter and we can only eat so much bread. 


This morning, I tried a new recipe from King Arthur Flour–blueberry sourdough muffins. Sounded interesting enough!
Frank didn’t have quite enough volume to get a full cup from him, so I made a half batch which yielded 10 smallish muffins. 

These were tasty but unlike most of my usual muffins. The maple syrup sweetener is very mild so these are much more like enriched bread than muffins. The sourdough flavor is pretty much swamped by the blueberries but it is there if you look for it. Perhaps if my starter was stronger, it would come through more.  Surprisingly, my kids loved these despite the lack of super sweetness. 
Small batch Sourdough Blueberry Muffins

120 grams AP flour

70 grams yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoons cinnamon

1/2 cup sourdough starter, fed or unfed

1/8 cup milk

1/2 large egg or 1 yolk

2 tblsp melted butter

1/4 cup maple syrup

1 cup blueberries, frozen (wild blueberries are best but I only had regular today)

Demerara or coarse sugar, for sprinkling tops
Preheat oven to 425 and prepare muffin pan.

Combine dry ingredients in one bowl, wet in another, leaving blueberries out until the last step. Thoroughly stir the wet, then add the wet to the dry. Stir until nearly combined. Add blueberries and stir a few more times. Fill muffin cups 2/3 full and top with coarse sugar. 

Bake 20-25 minutes or until a cake tester comes out clean. Remove from pan and cool on a wire rack. 

Blueberry Muffin Bout

  

  
I used to be anti-blueberry muffin. I’d always go with the banana nut or chocolate muffin (which, lets face it–is just a cupcake). I’ve come around though to the classic pleasure of a blueberry muffin especially if it had a perfect crumble topping. I have tried a lot of different recipes in the past but never found *the one* so, here we go again with the perfect recipe search.

The first contender: To Die For Blueberry Muffins from AllRecipes. With almost 8,000 reviews, this has to be pretty good, right? I read through some of the reviews and decided to do what many did and subbed buttermilk for the milk. Mostly because I had some buttermilk that was on its last day.

  
One thing I like about muffins? Easy mixing, baby. One bowl, minimal fuss. Add everything in and stir. The crumble topping in this recipe made FAR more than I needed for my muffins, so I have it in the fridge for the next batch. Next time, I will double the muffin batter and keep the same amount of crumble.

  
These muffins were quite delicious and looked fantastic. Super soft and fluffy on the interior and just the right amount of blueberries. The crumble was tasty though some of the other all recipes reviewers subbed brown sugar in for the white sugar and I’m thinking I may do the same. The white sugar gives you almost a hardened glazey shell on the muffin rather than a traditional chunky crumble. The crumble as written is delicious–don’t get me wrong–but I am just wondering if it could be better.

Buttermilk Blueberry Muffins
Makes 8 big muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup frozen wild blueberries (wild blueberries are smaller than regular berries)

For the crumble topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions
Preheat oven to 400 degrees F. Line a muffin pan with muffin liners. (I didn’t and I regret this decision)

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries which may or may not turn your batter blue–don’t worry. Fill muffin cups almost to the top, and sprinkle generously with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork or pastry cutter, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.