Okay, so I know. It’s been more than a week. I can get the baking done, but I can get the posting done. LOL

This week’s holiday muffin is a sourdough blueberry.

This recipe makes a dozen muffins. You can store them in an airtight container for about 3 days or freeze for 3 months.

What You Need:

• 1 ½ cups all-purpose flour (I use King Arthur.)
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup sourdough discard
• ¾ cup sour cream or plain full-fat Greek yogurt (I used low fat Greek yogurt because that’s what I had on hand.)
• 1 large egg room temperature preferred (It makes a difference if the egg is room temp, but it’s not a deal breaker. If you have only a cold egg and are short on time, go ahead and make this recipe.)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries*
• Granulated sugar for topping (I did not do this because I have already made one muffin with a sugar topping. I want a variety of flavors and textures for my breakfast trays.)

What to Do:

• Preheat oven to 425F  and line a 12-count muffin tin with paper liners. Set aside. I use these.
• 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/Greek yogurt, 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  oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F and bake 12 minutes longer or until a toothpick inserted in the center comes out clean. This took 14 minutes in my oven.

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

Note:

I used fresh blueberries. Frozen will work. Thaw and drain them before adding. Frozen blueberries are more likely to cause blue streaks in your batter. This does not affect the baking or taste.