Sourdough Mixed Berry Muffins
With the taste of spring in every bite, these sourdough mixed berry muffins will be a staple in our home all season long!
Spring is in full swing and I am wanting to start transitioning our meals to lighter, fresher meals.
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If you’ve been around here a while, you know I have a slight obsession with muffins. And, I’m okay with that!
For spring time, I wanted to make a sourdough muffin that has the taste of the season. This mixed berry variety hits the spot!
Not only are these muffins incredibly delicious, but they are also quite healthy! Using long fermentation, honey instead of sugar, and freshly milled flour make for a tasty yet nutritious treat!
Why Sourdough?
Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people.
In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.
As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter (How to make a sourdough starter) it’s easy and fairly quick to do.
The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!
For these muffins, I long fermented them, but, you can mix up all the ingredients and make them quickly if you wish.
The long fermentation process makes for a more flavorful and easier to digest product.
What you will need for these Sourdough Mixed Berry Muffins:
- Flour – I prefer to mill wheat berries in a Nutrimill Grain Mill
- Milk or milk substitute
- Sourdough starter
- Honey
- Olive oil
- Salt
- Vanilla Extract
- Egg
- Baking Powder
- Baking Soda
- Mixed Berries (I used frozen)
Since berries are not in season yet, I chose to use frozen mixed berries.
How to make Sourdough Mixed Berry Muffins
The night before you want to make these, in a large bowl combine the starter, flour, and milk. Stir well, cover and let sit at room temperature overnight or up to 24 hours.
The next day, add the other ingredients. You will need to stir for a few minutes to combine all the ingredients. But, it will come together.
Preheat the oven to 400 degrees F.
Scoop batter in 12 cup muffin tin.
Bake for 15 minutes or until a toothpick comes out clean.
Sourdough Berry Muffins
Perfectly sweet and moist, these muffins have a taste of spring in each bite!
Ingredients
- 2 cups flour I use 1/2 freshly milled hard white and 1/2 freshly milled spelt
- 1/2 cup sourdough starter
- 1 cup milk, buttermilk, milk kefir, or milk substitute
- 1 egg
- 1/3 cup olive oil
- 1/2 cup honey
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1 cup frozen berries
Instructions
- The night before, add the flour, milk, and starter to a large mixing bowl. Combine well, cover and allow to ferment overnight on the counter.
- The next day, mix in the rest of the ingredients. It may take a few minutes to completely combine.
- Preheat oven to 400 degrees F.
- Scoop batter into 12 cup muffin tin.
- Bake for 15 minutes.
- Cool on cooling rack.
- Store in a plastic bag on counter for up to a week or freeze for later use.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 243Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 19mgSodium 436mgCarbohydrates 38gFiber 2gSugar 16gProtein 6g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Very tasty and easy to make. Note that berries should be cut small, not too large. Also don’t over fill muffin tin or they raise above and onto tin .. does not look good when that happens. Next time I’ll just make more muffins😊