The Best Things in Life
Are often the simple things. A walk at sunrise, a steaming mug of hot tea, a blueberry muffin hot of out the oven.
This morning I was blessed with all three. Having discovered kinesiology therapeutic sports tape to help with my shin splints, I’ve been able to do some moderate walking again, 2–3 miles in the early morning hours.
I love to go out for my walk as soon as it is light enough to see… I don’t want to step on any snakes! Early mornings have a calm sound to me, it’s a good time to collect my thoughts, watch the sunrise, and count my blessings.
I enjoy the wildflowers alongside the road, there are always different ones blooming. I usually make it back to the house right about when the chickens are wide awake and ready to roam freely for the day.
What could be a better end to a beautiful morning walk, than a steaming mug of English Breakfast tea, and a wholegrain blueberry muffin?
Not much! If you follow me on Facebook, you’ll have heard me rave about these muffins over and over, I am so crazy for them I keep a batch made up all the time, and store the extras in the freezer.
This recipe is from King Arthur Flour, and it’s fabulous as written, but I have a few minor tweaks to it I’ll share here. I make 8 jumbo muffins, and reduce the oven temperature partway through.
Sourdough Blueberry Muffins
- 120 grams wheat pastry flour
- 138 grams yellow cornmeal
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons Vietnamese cinnamon
- 227 grams rye sourdough starter (100% hydration)
- 57 grams buttermilk
- I large egg
- 57 grams butter, melted
- 1/16th teaspoon Fiori di Sicilia
- 170 grams honey
- 340 grams blueberries, fresh or frozen
- sparkling sugar for topping
Preheat the oven to 425°F. Grease 8 wells of two jumbo muffin pans.
Combine the dry ingredients in a mixing bowl. Gently mix in the blueberries. (By mixing the berries with the dry ingredients, they don’t turn the batter purple).
In a second bowl, beat together the starter, milk, egg, melted butter, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Cover and refrigerate at least one hour.
Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sparkling sugar.
Bake for 10 minutes, then reduce oven to 375 degrees. Bake the muffins for about 20 minutes longer, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don’t let them cool in the pan, or they’ll steam and the outside will become tough.
Whole grain, wonderful goodness! I’ve substituted freshly milled pastry (soft white) wheat flour for the white flour, my sourdough is 100% rye flour, and I use honey for the sweetener as we keep bees and have plenty of honey for baking.
The Fiori di Sicilia is my secret ingredient to just about any baked good that includes fruit, it’s fabulous and just takes a drop or two.
These muffins store beautifully like most baked goods that use sourdough, and hold up well in the freezer also.