Recipe
Enjoy these muffins any time of the day! I usually need to make 2 batches a week as they get passed out to family & friends, and my kids eat them as a snack while running around to their after school activities!
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This is an active sour dough recipe! A well established starter is definitely best, I have also pulled Gail out from the fridge the night before to feed and have used the next day… I am not sure if that’s a good thing or not but she has still produced a delicious muffin!
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This recipe usually takes me anywhere from 2+ hours, and that is entirely up to what I have going on that day which is so versatile! Obviously putting the ingredients together does not take long, but some days I will let the batter ferment any where from 1 hour to 4 or 5 hours! Entirely up to what I have to do and when I have to leave that day! And the taste is still amazing no matter how long it sits in my opinion.
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Ingredients You’ll Need:
Dry Ingredients:
240g all purpose flour
200g granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1TBS corn starch
zest of 1 lemon
150g blueberries
Wet Ingredients:
113g melted butter
2 large eggs
125g sourdough starter, active
2 dollops sour cream
5g vanilla extract
Blueberry Lemon Sour Dough Muffins
Depending if you are planning on having the dough ferment, will determine when you are wanting to preheat your oven :) If you do not have time (or patience) to wait- start by preheating your oven
-Mix melted butter & granulated sugar together
I love my KitchenAid Mixer for this! The Clear Mixing Bowl is chefs kiss for me, I love being able to see if everything on the sides and bottom has gotten mixed! By hand also works
-Add all wet ingredients next, put to the side
-Mix all dry ingredients
-Add dry into the wet ingredients
-Fold in the blueberries (not with the mixer if you’re using it! It will smear and break the berries)
-This is when you may cover the bowl and set on the counter, I have left mine out from 30 minutes to 3 hours, and muffins always come out amazing!
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Time for the Muffin Tin!
-Make sure your oven is now preheated to 350
I use cut up squares of parchment paper for my liners, though regular cupcake liners obviously work just fine! I just can never remember to stock those! I have found these cupcake tins work amazing! Being that they’re silicone you technically don’t even need liners!
-Scoop batter into the liners if using a metal cupcake tin, I use an ice cream scooper, though I’ve seen this fancy devise and is on my Christmas list! If you have one let me know how it works!
-Sprinkle coarse sugar on top, the picture below is with a crumble and it was just ok, I have found that the family loves the slightly crispy top for an added texture
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Bake Time!
Bake at 350 degrees, 30-35 minutes (In my oven, 33 minutes works perfectly!)
Pull out, and remove from tin
I cool mine on this wire rack if I have the patience!
Store in these awesome bags for you and your family or friends to look super aesthetic in your baking phase of life <3
