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Potato Flake Sourdough Blueberry Muffins with Crumb Topping Recipe

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4.2 from 10 reviews

These Potato Flake Sourdough Blueberry Muffins with a crumb topping are moist and sweet, balanced by the tartness of blueberries and complemented by a crunchy cinnamon crumb topping. Perfectly fermented for enhanced flavor and texture, these muffins offer a delightful breakfast or snack option.

Ingredients

Bulk Ferment:

  • 1 3/4 cups all-purpose flour
  • 1 cup raw organic sugar
  • 1/2 cup melted coconut oil or butter (not hot)
  • 1/2 cup potato flake discard
  • 1 egg
  • 1/4 cup plain yogurt

After Bulk Ferment:

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (if not long fermenting)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Add-ins:

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1-2 tablespoons all-purpose flour (for coating blueberries)

Crumb Topping:

  • 1 cup all-purpose flour
  • 2/3 cup raw sugar
  • 1 stick salted butter, melted
  • 1 teaspoon ground cinnamon

Instructions

  1. Mix Wet Ingredients: Whisk together the egg and sugar until combined, then whisk in the plain yogurt, melted oil (or butter), and potato flake sourdough discard starter.
  2. Add Flour and Bulk Ferment: Add the all-purpose flour and mix everything together gently with a rubber spatula. Cover the bowl and let it sit at room temperature for 8 hours to ferment and develop flavor.
  3. Preheat Oven and Prepare Muffin Pan: After fermentation, preheat your oven to 400°F (204°C). Line a standard 12-cup muffin pan with parchment paper liners and set aside.
  4. Prepare Crumb Topping: In a small bowl, combine the crumb topping ingredients: flour, raw sugar, and cinnamon. Add melted butter and stir with a fork until the mixture becomes crumbly. Set aside.
  5. Mix In Leavening and Flavor: Add baking soda, salt, and vanilla extract to the fermented batter. Mix well until fully incorporated.
  6. Coat Blueberries and Fold In: In a small bowl, toss the blueberries with 1 to 2 tablespoons of all-purpose flour until evenly coated. Gently fold the floured blueberries into the batter ensuring they are evenly distributed without breaking them.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. Scatter the remaining blueberries on top of the batter.
  8. Add Crumb Topping and Bake: Generously cover the blueberries with the prepared crumb topping. Place the muffins in the oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter.
  • The long fermentation (8 hours) enhances the flavor and texture of the muffins but can be shortened—if shortened, include baking powder along with baking soda.
  • Ensure the melted butter or oil is not hot when mixed in to avoid cooking the egg prematurely.
  • Coating blueberries with flour helps prevent them from sinking to the bottom of the muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://miracooking.com/potato-flake-sourdough-blueberry-muffins-with-crumb-topping-recipe-2/