BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS

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Better Best Blueberry (and Raspberry) Muffins image

These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.

Provided by Melissa Johnson

Categories     Recipes

Time 45m

Yield 12-16 muffins

Number Of Ingredients 13

1/2 cup softened unsalted butter (1 stick or 113g)
1 cup sugar (200g)
1/3 cup sourdough starter (100g)
2 eggs
1 tsp vanilla extract
zest of 1/2 lemon
2 cups bolted all purpose flour (280g)
2 tsp baking powder
½ tsp salt
½ cup milk (120g)
1 cup blueberries (150g)
1 cup raspberries (130g)
3 tsp sugar to sprinkle on the muffins just before baking

Steps:

  • Preheat your oven to 375°F.
  • Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
  • In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
  • Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
  • In another bowl, sift together the flour, baking powder, and salt.
  • Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
  • Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
  • Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
  • Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
  • You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.

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