Sourdough discard blueberry muffins – Jane’s Patisserie

If you happen to’re a sourdough baker like me, you in all probability have some sourdough discard mendacity round, and these straightforward to bake sourdough discard primarily based lemon and blueberry muffins with a brown sugar topping are one of many greatest discard recipes I’ve made to this point

They’re moist, stuffed with blueberry flavour with the zing of lemon zest, and a crunchy brown sugar topping provides one other texture stage which is scrumptious 

Baking with sourdough discard

If you happen to’ve ever stored a sourdough starter, you’ll know that feeding it often means eradicating a portion every time. Relatively than throwing it away, that sourdough discard will be remodeled into one thing really scrumptious like a batch of sentimental, fluffy blueberry muffins.

I’ve already proven you a number of discard recipes akin to crackers, chocolate muffins and chocolate chip cookies… however these blueberry muffins are blowing my thoughts.

Everytime you feed your starter to maintain it wholesome and lively, the portion you take away from the jar is called sourdough discard. Though it’s labelled “discard”, it’s nonetheless completely good starter, merely unfed. In these blueberry muffins, it contributes each flour and liquid to the batter, in addition to a mild tang that balances superbly with the sweetness of the fruit.

By folding contemporary or frozen blueberries right into a easy muffin batter enriched with sourdough discard, you’ll be able to create bakes which are moist, tender and stuffed with flavour. It’s a beautiful technique to cut back waste whereas producing one thing each bit as satisfying as a freshly baked loaf.

Making sourdough discard blueberry muffins

Sourdough discard will be integrated into nearly any bake, but it surely’s essential to keep in mind the steadiness of flour and water it already comprises when adapting a recipe. As a result of discard is just unfed starter, it contributes each dry and liquid components to the combination, so small changes are sometimes wanted to take care of the correct consistency in your batter.

One of many best and most satisfying methods to make use of it’s in a easy, cake-style bake akin to blueberry muffins. The strategy is splendidly simple and doesn’t require difficult calculations. Whereas many discard recipes counsel decreasing a number of the flour and liquid to compensate for the starter, these sourdough discard blueberry muffins work superbly with solely minimal changes and stay similar to a traditional muffin recipe.

The oil helps to maintain the crumb mushy and moist, while the extra liquid from the discard creates a young, fluffy texture. Mixed with bursts of juicy blueberries, the result’s a batch of muffins which are mild, flavourful and a superb technique to profit from your starter.

The muffin batter substances & swaps 

Comparatively just like the chocolate muffins that I’ve already written, these muffins are extremely straightforward to combine collectively by hand and don’t require a lot effort in any respect – making them even higher. 

• Oil – I normally select a impartial oil like vegetable or sunflower oil for baking, as I don’t need it to have an effect on the general flavour. Nonetheless, olive oil can be utilized should you desire.
• Yoghurt – I used pure yoghurt, however you should utilize buttermilk or soured cream as properly
• Eggs – I sometimes use two medium eggs, although giant eggs will work simply as properly.
• Flavours – I nearly all the time add vanilla extract, as I really like the depth of flavour it brings.
• Starter – Though it’s produced from flour and water, I deal with the starter as a part of the liquid substances.
• Sugar – I like utilizing mild brown mushy sugar, however granulated sugar works properly
• Flour – Plain flour is crucial as a result of it permits you to management the leavening brokers your self
• Elevating brokers – I add a small quantity of baking powder to offer the muffins a lighter texture, together with a little bit bicarbonate of soda for further carry.
• Salt – That is optionally available, however I get pleasure from including a pinch of sea salt because it enhances the general flavour of the bake. 

Lemon and blueberry?!

I like something lemon and blueberry, and these muffins are probably the greatest issues I’ve ever made. They’re mushy, pillowy and scrumptious with the fruity flavours. 

I used the zest of two lemons (make certain to make use of unwaxed in baking) after which some contemporary blueberries. I like to make use of fairly a number of blueberries as a result of I need all of it to be packed stuffed with flavour – however then I do wish to high the muffins as soon as of their circumstances, with a number of further blueberries and a sprinkle of brown sugar. 

You may swap the lemon zest to lemon extract, or a special citrus akin to orange, or you’ll be able to swap the blueberries to a different fruit akin to raspberries or blackberries. 

• 100 ml vegetable/sunflower oil
• 2 medium eggs
• 125 g sourdough discard
• 75 ml pure yoghurt/buttermilk
• 250 g plain flour
• 200 g mild brown mushy sugar (plus further for the highest)
• 1 tsp baking powder
• 0.5 tsp bicarbonate of soda
• pinch of sea salt
• Zest of 2 lemons
• 200 g blueberries (plus further for the highest)

• Preheat the oven to 190ºc/170ºc fan and prep 12 tulip muffin circumstances in a muffin tray

• Add the oil, eggs, sourdough discard and yoghurt to a bowl

• Whisk to mix till easy

• Add the flour, sugar, baking powder, bicarbonate, and salt and blend

• Stir via the lemon zest and blueberries

• Break up between the 12 circumstances evenly and add some further blueberries and a sprinkle of sugar in order for you for the topping

• Bake for 27-32 minutes and go away to chill for quarter-hour earlier than having fun with

• I take advantage of unfed sourdough starter discard straight from the fridge, however you should utilize fed sourdough starter as properly, or perhaps a combine 
• You may swap the oil to an olive oil however typically I take advantage of flavourless oils in baking
• These final 2-3 days as soon as made
• These will freeze for 3 + months 
• Yow will discover my submit about making a sourdough starter – right here on my weblog