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–+ servings
raspberry blueberry sourdough muffins on a bakers rack

Patriotic Blueberry Sourdough Muffins Recipe (Long Ferment)

Homestead Lady Tessa Zundel
Make these long ferment patriotic blueberry and raspberry sourdough muffins for your summer holiday celebrations. They make a healthy treat at any picnic or a delicious way to start your day for a filling breakfast.
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Prep Time 20 minutes
Cook Time 20 minutes
Ferment Time 6 hours
Course Breakfast
Cuisine American
Servings 1 dozen

Equipment

  • 1 Muffin tin
  • 1 Colander or Strainer If using frozen berries

Ingredients
  

  • 1/2 Cup Sourdough Discard (or Active Starter)
  • 1/2 Cup Light Oil I use avocado or melted coconut oil
  • 1 Cup Cream
  • 1 Cup Coconut Sugar
  • 1 tsp. Sea Salt
  • 2 Cups Organic White Flour May use all purpose or wheat flour
  • 1/2 tsp. Each of Cinnamon & Nutmeg May substitute mace for nutmeg
  • 1 tsp. Baking Soda
  • 2 Fresh Eggs
  • 1 Cup Mixed Blueberries & Raspberries May halve or use whole

Instructions
 

Initial Mix

  • Mix 1/2 cup of sourdough discard or active starter, 1/2 cup of oil*, and 1 cup of cream. Mix thoroughly.
  • In a separate bowl, mix 1 cup of coconut sugar, 1 tsp. of Sea Salt, and 2 cups of flour. Stir to combine.
  • Combine the wet ingredients with the dry ingredients and mix only until combined.
  • Cover and allow to sit at room temperature for at least six hours. Between 60F - 70F ( 16C - 21C) is best for even fermentation.

Final Mix

  • Remove the lid of the bowl and sprinkle 1/2 tsp. of cinnamon, 1/2 tsp. of nutmeg, and 1 tsp. of baking soda over the top of the dough. Add 2 eggs
  • Stir until just combined. Add 1 cup of mixed berries and fold them into the dough.
  • Spoon into a greased muffin tin and bake at 350F/176C for 20-25 minutes, or until golden brown.
  • Allow to cool for 10 minutes, then carefully remove the muffins from the pan to a baker's rack. Serve warm with lots of butter!

Notes

*The oil may separate from the dough during fermentation but it readily incorporates for the final mix.
Optional Non-Grain Streusel Topping
Combine in a bowl:
  • 1/2 Cup Almond Flour
  • 2 Tbsp. Coconut Flour or Oat Fiber
  • 1/2 Cup Toasted, Chopped Pecans or Almonds
  • 1/4 Cup of Monk Fruit Sugar
  • 1 tsp. Cinnamon
  • 1/4 Cup of Butter or Coconut Oil, Melted
Sprinkle onto the batter once it's in the muffin tin. You may need to cover the muffins with foil to prevent scorching of the topping. You know if your oven runs hot, so just watch the muffins for burning.
You may freeze the finished muffins once completely cooled (this can take up to 24 hours because of the berries) for 1-3 months. The longer sourdough muffins are in the freezer, the weirder their texture is once thawed.
If you need to ferment the muffin batter in the fridge, you can do so for up to 24 hours. Simply remove it from the fridge and do the final mix once the dough has warmed enough to be worked.
Keyword healthy treats, holiday, sourdough discard
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