Sourdough Blueberry Muffins
You need active sourdough for this recipe
Makes enough for: 12 muffins
Ingredients
- 270 g fresh blueberries, divided
- 145 g flour
- 65 g whole meal flour
- 5 mls baking powder
- 2.5 mls bicarbonate of soda
- 2.5 mls fine salt
- 100 g butter
- 150 g xylitol
- 2 eggs
- 5 mls vanilla extract
- 70 g active sourdough starter
- 52 g crème fraîche
- 1 lemon, zest only
Method
- Preheat the oven to 200° Celsius
- Place 50g of the blueberries into a small bowl and crush
- Place the remaining blueberries into a bowl, add 15mls of the flour, and toss to coat
- Place the rest of the flour to a mixing, together with the whole meal flour, baking powder, bicarbonate of soda and salt and whisk to combine
- Place the butter into a large glass bowl and melt in the microwave
- Add the xylitol and and stir to combine
- Add the eggs one at a time to this mixture, and whisk to combine
- Add the vanilla and whisk to combine
- Place your sourdough into a measuring cup and add the crème fraîche
- Stir until smooth then add to the butter mixture and whisk to combine
- Add the crushed blueberries, flour and lemon zest to the butter mixture and fold until all the flour has been incorporated
- Add the whole blueberries and gently fold in
- Spray or line a 12 cup muffin tray and divide the batter between each hole
- Place into the oven for 10 minutes then reduce the temperature to 175° Celsius and bake for a further 25 minutes
- Remove the tray from the oven and leave to cool for 5 minutes
- Remove the muffins from the tray and place onto a wire rack to cool