During a recent freezer inventory I discovered a gallon bag of last summer's blueberries hidden behind what's left of last spring's chickens -- BLUEBERRIES!! Ah, yes, this is why we pick enough to freeze...
If you happen upon any hidden away in your freezer, you'll have to try today's muffin recipe which we're calling Blueberry Almond Sourdough Muffins. Of course you'll need a sourdough starter, too. Don't have one? Click here to learn how -- trust me, it's super easy!
Blueberry Almond Sourdough Muffins
Recipe inspiration here -- makes 12
1 c. active sourdough starter
1 c. whole wheat flour
1 egg, lightly beaten
1 t. real almond extract
1/4 t. sea salt
1/4 c. melted butter or coconut oil (we used coconut oil)
1/3 - 1/2 c. honey (raw is best)
1 t. baking soda
1 c. blueberries
1 T. flour
For fresh sourdough muffins first thing in the morning you'll need to combine the flour and sourdough starter before heading off to bed. Stir one cup of each together in a medium bowl; scrape down the sides of the bowl, cover it with plastic wrap, and leave it to rise on your kitchen counter over night (at least seven hours). I put mine on top of my coffee maker since the water reservoir is always warm. In the morning it should look like this:
In the morning when you're ready to bake, either grease muffin cups with coconut oil or line with paper baking cups and preheat your oven to 400F. This is a good time to melt your butter or coconut oil over low heat. :)
Measure and stir the remaining ingredients (except baking soda, blueberries, and 1 T. of flour) together in a separate bowl with a whisk until combined; add this mixture to the flour/sourdough starter mixture and stir well.
[Just so you know, you don't have to proceed exactly when the seven hours are up; the seven hours rising/soaking time allows for the phytates in the flour to be neutralized allowing for ease of digestion as well as absorption of the minerals in the grain. Bake in the morning as it fits into your personal schedule, just be sure to allow for that initial seven hours of soaking time. Keep in mind, however, that the longer you wait, the more "tangy" your sourdough muffins will be. :)]
Finally, sprinkle the baking soda over the batter and whisk it in... As the baking soda does its magic, your batter will will quickly bubble and rise.
Stir blueberries together with 1 T. flour to coat, then gently fold them into your batter.
Fill your prepared muffin pan with batter (we like to use an ice cream scoop).
Bake for 15 - 20 minutes; check muffins with a toothpick to be sure they're done.
Of course, you can start these in the morning to bake in the afternoon; after determining what time you'd like to bake, simply count backward seven hours to allow for the seven hours of soaking time.
For more info on why anyone would go to this much trouble to bake a muffin, check out this article on the health benefits of baking with sourdough. And if you're still interested and want to read even more about phytates, click here.
Visit our Muffin Monday page for more tasty muffin inspiration. :)
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