Sourdough Blueberry Brown Butter Crumble Muffins

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I’ve tested this muffin recipe five times in the last month & a half.  f i v e.
That is a heck of a lot of muffins.

Three of the five bakes were for recipe tweaking – a little more sugar, a little less discard, an extra half cup of blueberries, so forth & so on. The fourth time I totally overfilled the liners, meaning the muffins rose up & proceeded to leak all over the oven. Earlier this week, on the fifth & final time, my prayers to the baking gods were answered. They were perfect.

I nearly cried.

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My sole reason for bringing these muffins into existence was using up some of my leftover sourdough discard. I pulled seemingly random ingredients out of my cupboards, mixed them all together with the discard & some aging buttermilk, threw in a few blueberries for Boyfriend, poured the batter into my muffin tin, popped it into oven, and somehow ended up loving the results. It was a truly magical moment for me.

These babies are perfect for summer! They’re so light & fluffy they practically melt away on your tongue. The blueberry to muffin ratio is so generous that it would please even Robert De Niro in Casino. The crumble topping is buttery and crunchy and a definite must. All of that, and it tackles some of my sourdough waste. How perfect is that?

Added bonus: they freeze amazingly! Happy baking, friends!

Print this recipe! 

Makes 16 muffins | recipe by passionate baker

for the muffins:

  • 224g plain flour
  • 80g light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 scant cup sourdough discard
  • 1/3 cup buttermilk
  • 113g butter, browned & melted
  • 2 large eggs
  • 1 teaspoon vanilla extract, homemade
  • ½ cup maple syrup
  • 2 cups frozen blueberries, lightly tossed in flour to prevent sinking

for the crumble topping:

  • 43g cold butter, cut into small cubes
  • 64g plain flour
  • 30g caster sugar
  1. Preheat the oven to 180°C. Line a muffin tin with paper liners, set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and bicarbonate of soda.
  3. In a separate bowl, mix together the sourdough discard, buttermilk, melted brown butter, eggs, maple syrup, and vanilla extract. Using a spatula, gently fold the wet ingredients into the dry, stirring until everything is just combined. Fold through the frozen blueberries.
  4. Spoon the batter into the prepared liners, filling about ¾ of the way up. Set aside.
  5. Make the crumble by using your fingers to rub together the three ingredients in a small bowl. Sprinkle generously & evenly on top of the muffins.
  6. Bake until golden brown and a skewer inserted in the center of the muffins comes out clean, about 15-18 minutes.
  7. Remove the muffins from the oven & cool in the tin for 5 minutes before turning out onto a wire rack to clean completely.
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