Blueberry Sourdough Muffins

Not too sweet, not too dense. A slightly fermented depth and a little crunch at the top. A good way to use some starter without committing to a full loaf of bread. Whole wheat flour makes it hearty enough to get you through the morning. Studded with berries, fresh or frozen, a cup of coffee on the side.

BLUEBERRY SOURDOUGH MUFFINS

1/4 c. butter (dairy or non)

1/2 c. brown sugar

2/3 c. sourdough starter (should be active and kicking. If sluggish- feed a couple times and let it sit out on the counter for 12 hours or so. I try to pull and feed my starter 24 hours before baking)

1 egg (chicken or flax)

1/4 c. milk (dairy or non)

3 oz. plain yogurt (dairy or non)

1 c. all purpose flour

1/4 c. whole wheat flour

2 T. cornmeal

1/2 t. baking soda

1/2 t. baking powder

1/4 t. cinnamon

STREUSEL

1/4 c. all purpose flour

1/4 c. granulated sugar

1/4 t. cinnamon

2 t. canola oil

Brown sugar for tops

Set oven to 400 degrees. Beat sugar and butter in mixer with paddle attachment until it looks like really light refried beans going up the sidewalls of the bowl. Add egg and milk and mix for 15 seconds or so. It should not be all the way mixed. Add yogurt and starter and mix for another 10 seconds on medium low. Add dry ingredients and mix on medium low until it just starts to come together. You’ll want to be careful not to overmix. Whole wheat flour has a habit of developing its gluten to a tough and chewy consistency if taken too far in the mix for quick breads like this. Add berries and mix for a max of 4 seconds.

Mix all streusel ingredients with a fork in a small bowl or jar. You may need to drizzle more or less oil to get the right slightly wet and sandy consistency.

Scoop batter into prepared muffin tins. Top with streusel. Then a little pinch of brown sugar on top of that. Sounds like extra, but it’s worth the tiny caramel crunch it adds. Bake for 15-20 minutes. Brown sugar should be dark and the muffins should be domed and biscuity browned and firm to the touch.