I know I have talked about sourdough some in my past articles and I decided to touch on the topic again and share one of my newer recipes that I have created. Sourdough, while having a learning curve is such a fun, tasty and worth while venture. Over on Instagram (@TheFarmChicken) I plan to go over the process of starting a sourdough starter and that will be saved in a highlight over there…. just in case you decide to join in on the fun. Which you should! I also hope to put the information together in a YouTube video so that should also be available as a resource for learning how to start a sourdough starter.

These muffins were fun to create and are a perfect way to use up sourdough discard. (Sourdough discard is just inactive sourdough starter.) Blueberries go in muffins like chocolate chips go in cookies. Speckled throughout these blueberries are the perfect addition to a tender, sweet, muffin base.

Enjoy these muffins with a cup of coffee or a cup of milk on a sunny morning. Yum!

Sourdough Blueberry Muffins: A Recipe from the Farm

1/3 cup butter softened

1 cup granulated sugar

1/3 cup sour cream room temperature

½ cup buttermilk room temperature

½ cup sourdough starter discard

2 eggs room temperature

2 tsp pure vanilla extract

2 ½ cups all-purpose flour

½ tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups blueberries

Sugar to sprinkle on muffin tops

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Grease or line with paper liners, a muffin tin, and set aside.
  2. First in a large mixing bowl, or the bowl of a stand mixer, add the butter and sugar and mix until light and fluffy.
  3. Add the sour cream, buttermilk, sourdough discard and vanilla. Mix well and then add the eggs and whisk until well incorporated.
  4. In a separate medium bowl combine the flour, salt, baking powder and baking soda. Whisk until combined.
  5. Add the flour mixture to the wet ingredients in the large bowl and mix until just combined. It is okay if there are a few little lumps, it is more important to not overmix.
  6. Fold in your blueberries with a rubber spatula. Using a large cookie scoop, Scoop the mixture into a well-greased or paper lined muffin pan.
  7. Fill the muffin tin to level with muffin batter. Generously sprinkle the muffins with granulated sugar.
  8. Place in preheated oven and bake for 8 minutes. Reduce the heat to 350 degrees and bake for 11-13 minutes more or until golden brown or a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let sit in the muffin tins for 5 minutes then remove onto a wire rack to cool.
  10. Make sure to enjoy a warm muffin with a pat of butter!

NOTES

Store in an airtight container for up to 5 days or freeze in a freezer bag for up to 3 months.

Makes: 14 muffins

Thanks for reading! You can find more recipes from the farm on TheFarmChicken.com. Have a great week!

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