Sourdough blueberry muffins

• 分量: 12 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1 ½ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon table salt

½ cup unsalted butter (melted)

½ cup sourdough discard

¾ cup sour cream (or plain full-fat Greek yogurt)

1 large egg (room temperature preferred)

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

Granulated sugar for topping (optional)

手順

Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.

Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.

Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.

Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.

Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.

栄養

• サービングサイズ: 1 muffin
• カロリー: 244 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 4 g
• トランス脂肪: 0.3 g
• コレステロール: 42 mg
• ナトリウム: 207 mg
• 炭水化物総量: 34 g
• 食物繊維: 1 g
• 糖質総量: 19 g
• タンパク質: 3 g