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Muffins a la myrtille sur grille

Sourdough blueberry muffins

Temps de préparation 20 minutes
Temps de cuisson 19 minutes
Pour 9 muffins

Ingrédients

  • 200 g of flour
  • 100 g of sourdough starter active or leftover starter
  • 113 g of soft butter
  • 120 ml of milk
  • 50 g of brown sugar
  • 40 g of sugar
  • 2 g of salt
  • 5 ml of vanilla extract
  • 2 eggs
  • 140 g of blueberries
  • Leavening agent United States
  • 7 g of baking powder
  • Leavening agent France
  • 7 g of levure chimique

Instructions

  • Preheat the oven to 425°F or 220°C.
  • In the bowl of a stand mixer with a whisk: combine the starter, very soft (or melted) butter, sugars, eggs, vanilla, and milk.
    100 g of sourdough starter, 113 g of soft butter, 120 ml of milk, 50 g of brown sugar, 40 g of sugar, 5 ml of vanilla extract, 2 eggs
  • In a mixing bowl: mix the flour, leavening agent, and salt.
    200 g of flour, 2 g of salt, 7 g of baking powder
  • Pour the contents of the mixing bowl into the mixer bowl and mix. Add the blueberries and fold in with a spatula.
    140 g of blueberries
  • Grease the muffin pan. Pour the batter into the pan, then bake for 5 minutes at 425°F or 220°C, then at 365°F or 185°C for 15 to 20 minutes, until a knife inserted comes out clean.
For information purposes (approximation for one muffin): Calories: ~245 kcal, Protein: ~4.5 g, Carbohydrates: ~26 g, Sugars: ~11 g, Fat: ~13 g, Saturated Fat: ~7.5 g, Polyunsaturated Fat: ~0.6 g, Monounsaturated Fat: ~3.3 g, Trans Fat: ~0.3 g, Cholesterol: ~78 mg, Sodium: ~205 mg, Potassium: ~105 mg, Fiber: ~1.2 g, Vitamin A: ~430 IU, Vitamin C: ~1.2 mg, Calcium: ~55 mg, Iron: ~1.1 mg.