Sourdough Blueberry Cornmeal Muffins

Sourdough Blueberry Cornmeal Muffins at oldfatguy.ca

It was minus 20 outside when I got up this morning. I had risen before She Who Must Be Obeyed which is unusual. I decided she deserved warm muffins for breakfast. The fact I like muffins had no part in my decision to make Sourdough Blueberry Cornmeal Muffins.

To make these muffins get three bowls out.

In the first bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt.

In the second bowl, beat the egg whites until they are just starting to get stiff.

In the third bowl, put the lemon juice and milk in the bowl and mix. Add the egg yolks, vanilla, oil and sourdough starter. Mix.

Sourdough Blueberry Cornmeal Muffins 1

Pour the starter mix in the flour mix all at once. Mix just until moistened.

Add the egg whites and blueberries and fold them in.

Sourdough Blueberry Cornmeal Muffins 2

Divide the batter among the muffin cups. Bake for 20 minutes.

Sourdough Blueberry Cornmeal Muffins 3

Let them cool in the tins for 10 minutes before taking the muffins out.

Sourdough Blueberry Cornmeal Muffins 5

The Verdict

These muffins are excellent. They have a soft tender feel yet the cornmeal gives them some chew. Of course, biting into a blueberry is one of life’s little pleasures. They are definitely worthy of being served to She Who Must Be Obeyed and the muffins I ate with butter melting into them were just for quality control. That is my story and I am sticking to it.

The Old Fat Guy

Sourdough Blueberry Cornmeal Muffins

Yield: 12 muffins

Sourdough Blueberry Cornmeal Muffins

Ingredients

  • 175 ml (3/4 cups) all purpose flour
  • 175 ml (3/4 cups) cornmeal
  • 125 ml (1/2 cup) sugar
  • 8 ml (1 1/2 teaspoons) baking powder
  • 3 ml (1/2 teaspoon) baking soda
  • 3 ml (1/2 teaspoon) cinnamon
  • 1 ml (1/4 teaspoon) salt
  • 2 eggs, separated
  • 25 ml (2 tablespoons) lemon juice
  • 125 ml (1/2 cup) milk
  • 3 ml (1/2 teaspoon) vanilla
  • 25 ml (2 tablespoons) vegetable oil
  • 250 ml (1 cup) sourdough starter
  • 375 ml (1 1/2 cups) blueberries

Instructions

  1. Preheat oven to 400 F.
  2. Spray 12 muffin tins with baking spray
  3. Set out three bowls.
  4. Mix flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt in the first bowl.
  5. In the second bowl, beat the egg whites just until getting stiff.
  6. Put the lemon juice and milk in the third bowl and stir.
  7. Add the egg yolks, vanilla, oil, and sourdough starter to the third bowl and mix.
  8. Pour the sourdough mixture into the flour mixture all at once and stir just to moisten.
  9. Fold the egg whites and blueberries into the batter.
  10. Divide the batter among the muffin tins. they will be quite full.
  11. Bake for 20 minutes. A toothpick inserted in the centre should come out clean.
  12. Let the muffins cool in the tins for 10 minutes before removing.
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6 thoughts on “Sourdough Blueberry Cornmeal Muffins”

    1. No, it is part of the leavening. You can’t leave it out. If you don’t have a starter, you can make an overnight quick starter. Mix one cup flour, one cup water, one teaspoon sugar and 1 teaspoon yeast. Cover it and leave it in a warm place overnight. It will work but won’t have as good a taste.

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