Hey there :)
So lately I am missing a bit of time. And I really wonder how other people manage having different things in their lives so much more effective than I do and thus can do all the things they want. But for me it seems I always have to choose between one or the other. Partly I think my laziness is at fault for I just chill on the sofa doing nothing for too long of a time. I am too lazy for life ^^°
So, while I still cook and bake I kind of don’t take photos of pictures anymore. And when I feel like taking pictures it’s either dark already or the sun decides to bid me farewell. so this kind of makes things harder for the blog. But I guess I have live with that. As long as I can still eat enough stuff I guess I will be fine :)
So, one of the things I baked and actually photographed are these muffins. Made with a bit of sourdough and whole grain flour and buckwheat they are not the lightest and fluffiest muffin you will ever have. But they fill you up nicely and have and have nicely not-overpowering sweetness to them. For me they even work as a breakfast, especially on weekends. A nice balance between an sweet treat and nutritious package :)
Recipe Sourdough Blueberry Muffins
- 100g sourdough* (100% hydration)
- 110g greek yoghurt
- 70g apple sauce
- 55g maple syrup
- 2 eggs
- 100g butter, melted and cooled
- 100g whole grain spelt flour
- 85g buckwheat groats, ground (or buckwheat flour)
- 30g sesame seeds, ground
- 50g coconut sugar (or brown sugar)
- 2 tsp. vanilla powder
- 1 tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
- 200g blueberries (I have used fresh)
*For the sourdough you can either use some discard starter or make it by combining 20g of sourdough starter with 40g of flour (any will do, I used whole grain spelt) and 40g of water. Let sit for 6 hours or more (I let it sit overnight).
Preheat your oven to 180°C.
In a big bowl combine all the wet ingredients and stir well until everything is fully mixed.
In another bowl mix together the dry ingredients.
Add the dry ingredients to the wet ingredients and stir until well combined.
Carefully fold in the blueberries. Spoon about 2 Tablespoons of dough per muffin into muffin tins (I have used silicone ones and that worked pretty well) and bake for about 25-30 minutes or until an toothpick comes out clean