Sourdough blueberry muffins

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 muffin
• Kalorie: 244 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.3 g
• Cholesterol: 42 mg
• Sód: 207 mg
• Węglowodany Całkowite: 34 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 19 g
• Białko: 3 g