Muffins are a great choice of bread for not only breakfast or snack but, it offers many variations. You can make your muffin’s as a loaf, mini, regualar or jumbo size. Today we are going to create the best sourdough blueberry muffins.
The Best Sourdough Blueberry Muffins Video
Benefits of Blueberries
One of my favorite things we did this past summer was go Blueberry Picking, I love nature and spending time with my children, friends and family. Being out in the woods gives me peace, I feel solitude and stillness. My soul is free in the woods, free to be who we want and express myselves.
The Lord has given us so many benefits, we will praise him for yummy blueberries.
My daughter’s joy in picking the blueberries warms my heart. This picture above really showshow she feels-” blueberries are yummy”.
Blueberry picking really helps to restore my soul and engage with others that are will me.
My kids and I are “raw” and “organic” with our conversation and true to who we are in because there are no distractions. My kids love talking about everything and I always turn into a “teachable” life lesson!
With a world full of hate, it is nice to know that God has made it beautiful. Our world still gives us wonderful things to eat and a place for reconnection and solitude, we are truly blessed.
Blueberries are great for vision it is said, or at least I heard that pilots during WWII had better night vision after eating blueberry jam.
Eating Blueberries will porvide benefits such as fiber, vitamin C, vitamin K and Manganium.
Loaded with antioxideants blueberries are the leader.
If you are battling with high blood presure; blueberrries may be the fruit you want to reach for daily.
Finally, Blueberries help to prevent aging and cancer.
What is Sourdough and How to Make a Great Starter
Modern day commercial yeast that I grew up on did not exist until after the 1800’s.
Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.
Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats.
Take note, after sourdough has stood on your counter for three days , it will give off a strong smell that is because it is fermenting.
The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.
TIPS AND TRICKS FOR BAKING The Best Sourdough Blueberry MUFFINS
Linked as far back to the tenth century muffins were introduce to many homesteaders. In the United States muffins became popular around the nineteenth century around the time molds were develop for cooking and baking.
Muffins are a wonderful addition to any breakfast or coffee break. My family and I love the delicious taste of freshly baked muffins from the oven on a Sunday morning.
One great tip and trick if you do not need a mixer to make a good muffin.
Use a wooden spoon to prepare your muffin batter instead of an electric mixer to ensure you do not over mix.
For creating a perfect muffins a lumpy batter is important so, do not overmix.
Stir your batter gently and until all ingredients are moist and combined.
Once your dry and wet ingredient are combined your Sourdough Blueberry Muffins sit on the counter for about twenty minutes to ferment.
After resting your muffins are ready to bake.
Remove muffins from muffin cups as soon as they are baked throughl to prevent soggy bottoms.
Muffins are a favorite to bake around our farmhouse because there are many variations you can create such as strawberry and banana.
Examples of Combinations of muffins could be banana, strawberry, banana, zucchini to name a few!
Also, you can make muffins large or bite size or into loaf breads. The possibilities are endless.
The Best Sourdough Blueberry Muffins Recipe
Muffin Mornings are here this Spring in my home. There is something about a hot muffin with melted butter on top that makes life just better. Pair the muffin with coffee and chilly spring mornings don’t seem that bad after all!
- 2 eggs at room temperature
- 1 cup of milk at room temperature
- 1/2 cup of olive oil
- 1/2 cup of sourdough starter
- 2 cups of gluten free flour or any flour you desire
- 1/3 cup of organic cane sugar
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 1 cup of fresh or frozen Blueberries (if you are using frozen make sure they are thawed and drain)
- 2 1/2 tablespoons of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 11/2 tablespoons of butter
- 1/3 cup of organic sugar
Preheat your oven to 400 degrees and grease your muffin pan with either cooking spray or butter. In a large bowl add your dry ingredients, flour, sugar, baking soda and salt until well mixed. Next, slowly add eggs, milk, and oil. Do not over mix or it will become tacky and tough but, when all ingredients are mosistened. Now take your blueberries and fold into your batter. If frozen let them defrost by leaving them in the fridge over night and drain juices in the moring. If you use fresh; clean well and dry. Fill muffin cups about seventy five percent with sourdough blueberry batter.
Combine a bowl or blender combine 1/3 cup of sugar, butter, cinnamon and 2 1/2 tablespoons of flour until crumbly. Sprinkle the struedul over batter cups.
Let your muffin batter sit on the counter for about twenty minutes to ferment or place in fridge over night but remover an hour before ready to bake.Bake for 20 minutes or until golden brown.
Before pulling out take a toothpick and put in center of a muffin if it comes out clean you are good to go.
Remove each muffin from the pan and allow to cool on a baking rack. Try not to keep muffins in the baking pan of choice because the bottoms will become soggy. Cut muffin in 1/2 and spread some butter on if you desire!