Sourdough blueberry muffins

[KarenH]

Sourdough blueberry muffins:
Converted and modified from:  http://www.grit.com/food/recipes/sourdough-blueberry-muffins-recipe.aspx

80g rapadura sugar (or else brown or raw sugar)
Zest of 1 lemon
280g plain flour
1/2 teaspoon bicarb soda
1 teaspoon baking powder
2 eggs
85g rice bran oil or grapeseed oil
120g milk
1 cup sourdough starter (I used rye sourdough starter from Yoke - sorry, forgot to write down the weight)
1/2 teaspoon vanilla bean paste
1 cup frozen blueberries

Preheat the oven to 180 degrees and prepare muffin tin.

Put the sugar and zest into the bowl and turn to caster sugar:  speed 9, 5 seconds. Scrape down sides with a spatula.

Add all the remaining dry ingredients and mix on speed 4 for 5 seconds.

Add all the wet ingredients, except the blueberries, and mix on speed 5 for 5 seconds.

Add the blueberries and stir on reverse, speed 3 for 5 seconds.  You may need to incorporate them a bit with the spatula at the end.

Put the batter into the muffin tin and bake for about 25 minutes.





These muffins were gorgeous while warm.  I will let you know how well they keep in the next day or two.

members' comments

Katiej - We did a taste test of these as Karen generously gave me 2 muffins when we met up yesterday. I really liked them - they have a real depth of flavour and were nothing like a bought, full of sugar and white flour muffin.
Unfortunately they were not sweet enough for my DH.

Update - I made these today - sort of. I used raw sugar instead of rapadura and I upped the amount of sugar to make them sweeter.  I was going to put an extra 20g of sugar more but slipped and ended up with about 40g extra.  I used my white starter, left out the lemon zest and blueberries, instead adding a mix of milk and white choc bits. Lovely!  I thought they were perhaps a little too sweet but my DH loved them and asked for a second one. Thanks for the recipe Karen!  Sorry though that I've changed it and made completely different muffins.



 

[judydawn]

I don't think I have ever seen a recipe for a sourdough muffin Karen, how different do they taste from a normal fruit muffin like the raspberry ones you had up there on Saturday?

[KarenH]

I couldnt taste the sourdough flavour at all Judy, but they were a beautiful moist light muffin.  I find that blueberry muffins are fairly mild in flavour at the best of times, and these were too.  The rye starter gave them a wholemeal type taste and texture, and they werent overly sweet.  If you like muffins really sweet, you could add extra sugar.  A bit of cinnamon might also be nice.  I think the raspberry ones you had on Saturday were sweeter and stronger in flavour, but these are certainly a healthier alternative 

[Katiej]

They look great Karen 
Another way to use the starter

[achookwoman]

Karen,  will have to try these.  Thanks for the recipe,

[Kimmyh]

Karen these look so yummy. I am just starting my sour dough adventure so will put this on the to try list.

[cookie1]

Karen I can't wait to get home, give my sourdough a boost up and try these muffins. Thanks.

[KarenH]

Katie and her DH did a taste test of these for me ......... some people may prefer more sugar in the recipe 

[Katiej]

We did do a taste test  , as Karen generously gave me 2 muffins when we met up yesterday.

I really liked them - they have a real depth of flavour and were nothing like a bought, full of sugar and white flour muffin.
Unfortunately my DH took one bite and pulled a face (the same face he pulled when he tasted my home made yoghurt and refused to eat it).

Oh well, each to their own.  The bonus was 2 muffins for me 

I will try this recipe soon, and for my DH's sake I will probably have to up the sugar content.

[judydawn]

    Now why doesn't that surprise me Katie - we'll go with your opinion then, not his 

[Katiej]

I made these today - sort of 

I used raw sugar instead of rapadura and I upped the amount of sugar to make them sweeter.  I was going to put an extra 20g of sugar more, but slipped and ended up with about 40g extra.  I used my white starter, left out the lemon zest and blueberries, instead adding a mix of milk and white choc bits.

Lovely!  I thought they were perhaps a little too sweet, but my DH loved them and asked for a second one.

Thanks for the recipe Karen!  Sorry though, that I've changed it and made completely different muffins 

[Katiej]

[KarenH]

Dont apologise for changing it Katie - I think it is wonderful that you gave them a go and tweaked the recipe - a good recipe needs to be flexible!  And I am especially glad that DH liked them this time 

[Katiej]

You have to play to your audience don't you Karen.
He likes the rye pancakes, but the rye muffins weren't to his taste.  Make white, sugary, chocolatey muffins and he's happy 

I'm happy to be using my starters, occasionally.  I feel a bit bad when they both sit in the fridge all week not being used.

[cookie1]

You have had a busy day Katie.