Sourdough Breakfast Muffins
These muffins are so big and tasty! Filled with fresh blueberries from our garden, some maple syrup, hearty, crunchy cornmeal and the awesomeness of sourdough, these muffins are both filling and satisfying.
When I first started trying to make great jumbo muffins I didn't have much luck. Later, I found that the secret to making the best muffins is about doing less. Less is easier and produces a much better textured muffin. The great big fluffy tender ones.
Lots of recipes for blueberry muffins also add extra toppings like streusel or course sugar but I find that every time I make them, I forget to add the sparkling sugar to the top just before baking. This has made me a firm believer that the extra sugar is truly not necessary.
We've had an amazing crop of big fat blueberries this year and so far this is my favorite way to use them up. Superman puts them on his Granola with a cut up banana or in a parfait with vanilla yogurt and his granola of course.
You can use frozen blueberries to make these delicious muffins too, just don't thaw them before adding them to the batter and baking or they may turn your muffins completely purple.
Notice how I've not over mixed the wet and dry ingredients together. It's okay to have a few dry spots when blending this batter together. Gentle mixing is what helps to keep them light and fluffy.
It's also very important to remove the muffins from the pan to let them cool or they can become tough.
Click through the gallery to see how easy it can be to make your own moist and tender breakfast muffins.
I store my Jumbo Blueberry Sourdough Breakfast Muffins in a large airtight container on the kitchen counter for up to 3 days. If you would like to keep them longer, freeze them in an airtight plastic container.
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Jumbo Blueberry Sourdough Breakfast Muffins
1 cup All-Purpose Flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons ground flax seed (optional)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup sourdough starter (freshly fed)
1/4 cup milk
1 large egg
1/4 cup vegetable oil
1/4 cup maple syrup
2 cups blueberries, fresh or frozen
Start preheating an oven to 425 degrees.
Mix together all of the dry ingredients in one bowl and all of the wet ingredients in another.
Add the wet ingredients to the dry ingredients and stir just enough to moisten the dry ingredients. A few dry spots are fine.
Now add the blueberries and just barely stir them to incorporate them into the batter.
Fill the cups of a large muffin pan (6 jumbo muffins) with paper liners sprayed lightly with oil, then fill the paper liners completely full with muffin batter.
Bake in a preheated oven at 425 degrees for 25 to 30 minutes then remove them immediately to cool. You can tell they are done when a toothpick inserted into the center is clean when removed.
Let them cool at least 20 minutes before serving.