- All-Purpose Flour (organic, whole wheat flour is an alternative option)
- Granulated Sugar (raw sugar can add a nice texture)
- Baking Powder (double-acting for best results)
- Salt (sea salt enhances flavors, if preferred over regular table salt)
- Eggs (free-range or pasture-raised for better nutrition and flavor)
- Unsalted Butter (unsalted to control sodium levels, organic for purity)
- Milk (whole milk provides richness, almond or oat milk can be used for dairy-free options)
- Vanilla Extract (natural vanilla extract enhances the muffin's taste)
Note: Sourdough discard is a fantastic addition as it adds natural yeast and acidity, improving texture and flavor. Make sure to adjust hydration levels if substituting sourdough discard in your recipe.
Steps
### Delicious Blueberry Muffins Using Sourdough Discard: A Step-by-Step Guide
#### Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sourdough discard (from your previous loaf of bread)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup fresh blueberries
#### Equipment:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Electric mixer (optional)
- Muffin tin
- Pastry brush
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### Step-by-Step Instructions:
#### 1. Preheat Your Oven
Preheat your oven to 375°F (190°C). While it's preheating, line a muffin tin with paper liners or lightly grease the cups.
#### 2. Prepare Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup sourdough discard, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk together to ensure there are no lumps.
#### 3. Mix Wet Ingredients
In another bowl, whisk together 3/4 cup granulated sugar, 1 large beaten egg, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well combined.
#### 4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Use an electric mixer or a large spoon to gently mix everything together until just combined. Be careful not to overmix as this can lead to tough muffins.
#### 5. Fold in Blueberries
Fold in 1 cup of fresh blueberries into the batter. Gently stir them in to ensure they are evenly distributed throughout the mixture.
#### 6. Fill Muffin Tin
Using a spoon or an ice cream scoop, fill each muffin liner about two-thirds full with the blueberry batter. This ensures there's enough room for the muffins to rise without spilling over.
#### 7. Brush Top (Optional)
For a golden-brown top, brush the tops of the muffins lightly with melted butter or a beaten egg wash using a pastry brush.
#### 8. Bake
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
#### 9. Cool and Serve
Once done, remove from the oven and let cool in the pan for about 5 minutes. Then transfer to a wire rack to cool completely before serving.
### Tips:
- Ensure your sourdough discard is properly mixed with other ingredients to maintain its leavening properties without overpowering the flavor.
- Adding a teaspoon of lemon zest or juice can enhance the blueberry flavor and give these muffins a vibrant citrus note.
### Conclusion
Using sourdough discard not only adds an extra boost of flavor but also saves bread from going to waste. These Blueberry Muffins are perfect for breakfast, as a snack, or even packed in your lunchbox! Enjoy the delightful combination of blueberry sweetness and subtle sourdough tanginess with this recipe.