A Spoon Full of Lovin'

These muffins are amazing! 

Maurizio Leo posted the recipe on his site https://www.theperfectloaf.com. 

The recipe uses sourdough discard. That’s great for those of us always trying to find ways of using the discard. For ease of reference, I’ll list the ingredients and directions below. Maurizio has a wonderful and informative site.

145g all-purpose flour
65g whole-grain spelt flour
4g baking powder
2g baking soda
3g salt
100g butter, softened
150g sugar
2 large eggs
4g vanilla extract
70g sourdough discard
52g sour cream
270g blueberries
zest of one lemon

Preheat oven to 400 degrees. In a medium size bowl, mix together all the dry ingredients. In a large bowl, mix together butter and sugar. Add eggs (one at a time) to the wet mixture. Add vanilla to wet mixture. Set aside 50g of blueberries and smash them with a pastry cutter. Take a small amount of dry mixture and toss with the remaining blueberries to coat them well. In a small bowl, combine the sour cream and starter. Add the sour cream and starter mixture to the wet mixture. Add the lemon zest and smashed blueberries to wet mixture. Add the dry mixture to the wet mixture until just combined. Fold in the blueberries. Bake muffins at 450 degrees for 10 minutes and reduce temperature to 350 and bake another 25 to 30 minutes or until a toothpick comes out clean.