These muffins are lightly scented with cinnamon, nutmeg and vanilla. Interspersed in this spiced dough are sweet, blackberries that surprise you with their sweetness and flavor. Together, it tastes just a little bit like a summer berry cobbler.
I find that sourdough gives a wonderful taste and texture to baked goods, and they rise beautifully and cook easily. ( It is also cheaper to make because you don’t use any milk products -so, yes, it’s dairy free!). One problem I was having with my dairy free muffins, was that they would get dry very quickly because of the lack of milk. These muffins stay much more moist (or, at least, they do for the two days we have them in the house. We have somehow managed to eat them all within two days, the three times I made this recipe!). Dairy free aside, they are delicious and have been served to guests twice in this house with good feedback.
Joel and I were very pleasantly surprised at how well we like blackberry in muffins, by the way. I just happened to make them blackberry the first time, because that’s what we had on hand. We thought blueberry were are favorite. Not so, anymore! But I am sure you could adapt this recipe to many different fruit and flavors.
Blackberry Sourdough Muffins -Makes between 18-24 muffins
Consider how long you want to soak these in how hot your kitchen is. If you have a very hot kitchen, you may not want to soak for 12 hours (at least do 12 hours overnight, when it is cooler). It could get too sour, though this hasn’t happened to me. Sourdough is very effective in reducing phytic acid, so even the shorter amount of time will have significant impact, though longer is always better. Once again, these muffins are not overly sweet, just pleasantly so. If you like a sweeter muffin, you can up the amount you add in.
2 cups of sourdough starter (mine is feed 3/4 cup of water, 1 cup of flour)
3 cups of kamut, spelt or whole wheat flour
1 cup of water
1 teaspoon of salt
1/2 cup of melted coconut oil (oil or melted butter could be used as well)
1/2 cup of maple syrup, honey, rapadura, or maple sugar (I have been using maple syrup)
1 teaspoon vanilla
1 heaping teaspoon cinnamon
freshly ground nutmeg (about 1/4 to 1/2 teaspoons worth, you can use pre-ground as well)
1 teaspoon baking soda
1 1/2 cups of fresh or frozen blackberries
The night before, combine the flour, water and the starter in a large bowl. Cover and leave on the counter top for 3- 12 hours (or overnight). It’s easiest to start either the night before for breakfast, or the morning of for dinner.
Preheat the oven to 400 degrees
Then add, the rest of the ingredients, except the blackberries. Using a whisk, mix in until just thoroughly combined. Fold in the blackberries, and fill greased muffins tins to about 2/3 full. Bake for about 25 minutes, until the tops are lightly browned and a toothpick come out clean.
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