Blueberry Sourdough Muffins

Vegan Sourdough Muffins

I have noticed a few of you are making homemade bread and making your wild yeasts (starters) so happy but here is the million dollar question, what are you doing with the portion you don’t use after all usage and feeding portion? I tend to feed less if I am not making bread much often but at the beginning I had to make my starter happy and feed him properly so aside from making crackers I made this very quick and easy muffins. Muffins are about the easiest (and dangerous) way to grab a sweet snack, yes aside from fresh fruit which is a way healthier choice, but oh well you know I love baked goods.

So first let’s keep our babies (starters) happy so it can help us get some fabulous breads and then find a way to use the leftovers so we don’t waste anything; here is also a tip, if you are going a little bonkers over too much leftover starter because you are baking bread every other day and you want to stop baking so ofter simply feed your starter less, still continue with the same 1:1:1 (100% hydration) just a lot less and/or put in. the fridge to sleep for a bit until a couple days before you are ready to bake bread again.

We often have frozen blueberries from the previous season but this year we really were behind so I had fresh ones, not as sweet but they work well; if you don’t have blueberries then feel free to use any berry you have in fridge or freezer, if all you have is strawberries then fabulous just make sure you chop them up into small blueberry like pieces and dry them a bit.

Blueberry Sourdough Muffins

Vegan

Makes: 6 muffins

Prep time: 15 mins

Cook time: 20 min

Ingredients:

• 1/2 cup flour
• 1 cup semolina flour
• 1/2 cup unfed starter
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup + 2 Tbsp maple syrup
• 3 Tbsp vegetable oil
• 1/4 cup milk
• 1/2 tsp vinegar
• 1/2 tsp vanilla extract
• 1 cup fresh or frozen blueberries*

Instructions:

1. Preheat your oven at 425F and prepare your pan properly buttered (I use soft coconut butter) each muffin mold.
2. In a bowl pour all wet ingredients (but blueberries) and let rest for a couple of minutes, then and dry ingredients and mix until everything is cohesively mixed and finally add the blueberries and fold them in gently.
3. Fill each mold ¾ full and bake for 20 minutes or until a toothpick comes out clean; let rest for 10 minutes in molds.
4. Serve with a drizzle of honey and extra fresh blueberries or berries of your choice but most importantly share and enjoy!

*Or replace with the berry you have at home.