Sourdough Buckwheat Rye Flax Blueberry Muffins
I've been baking a lot of sourdough as of late, and since I'm stubborn I don't ever refrigerate any of the starter and maintain it exclusively on the counter. While this lends to a vigorous starter it also encourages (ok, demands!) frequent baking, or you're going to either end up with the starter that ate your kitchen, or be exceptionally wasteful by refreshing the starter so frequently.
I have a little bit of a sweet tooth, and love blueberries so this was a natural next step.
I have adapted this recipe from this recipe at Sourdough Home:
I made some adjustments as to my taste and added a crunchy Streusel topping!
1 tsp vanilla
1/4 tsp salt
1/4 cup oil (EVOO works great here)
1 cup 100% rye sourdough starter at 100% hydration!
2tbsp of Greek Yogurt (adds a little more acidity, good fat)
1/2 cup whole rye or wheat flour if you must
1/2 cup of organic buckwheat flour
1/3 cup of ground flax seeds
1 tsp baking soda
1/3 cup sugar or fructose
3/4 cup frozen blueberries
2 cups pecans or walnuts (8 oz.)
½ cup packed light brown sugar (I combined molasses and caster sugar)
⅓ cup old fashioned rolled oats
1 tsp. ground cinnamon
¼ tsp. salt
2 Tbs. vegetable oil (I used more EVOO, though next time I may be decadent and use coconut oil)
Preheat oven to 425F. (I use a convection oven, so actual temp was 400F)
Prepare streusel by combining nuts, sugar, oats, cinnamon and salt in food processor and pulsing a few times until a coarse mixture is achieved. Slowly drizzle in oil taking care to stop before creating a paste. The ideal consistency will be damp, but very crumbly. Set aside.
Combine dry ingredients in small bowl and then stir in blueberries. Combine wet ingredients in medium bowl.
Add dry ingredients to wet ones.
Place muffin cups inside tin and oil and dust them.
Oil a large dough or ice cream scoop and spoon batter into cups.
Sprinkle a liberal amount of Streusel topping over each cup such that you can no longer see the batter.
Bake at 425 for about 20 minutes or 16 min for convection
Allow to cool for 5 minutes in tin and then transfer to rack to cool to room temperature!
This should yield about a dozen full sized muffins. Enjoy!