Blueberries. Sigh. And blueberry muffins? Don’t even get me started. For reasons I can’t explain, the taste of blueberry muffins signals Back-to-School nostalgia right up there with No.2 pencil shavings, eraser dust, and the crisp, blue-lined scent of new notebooks. If “learning” had a flavor, it would be blueberry muffins on a late-summer morning. Mmmh.
And if I have anything to do with it, my kids will suffer this same reminiscent fate because around here:
First Day of School = Blueberry Muffins.
This recipe is an adaptation on the totally rockin’ version you can find on page 102 of my cookbook The Art of Baking With Natural Yeast, with added protein for long-lasting learnability.
Back To School Blueberry Muffins
Sponge (10 hours before baking)
½ cup natural yeast starter
1/2 cup water
1 cup yogurt or kefir
¼ cup maple syrup or molasses
1 1/2 cups whole wheat pastry flour
1/4 cup coconut flour*
1/4 cup almond flour*
2 tablespoons chia seeds (optional)
*If you don’t have these, no worries. Either substitute for more whole wheat pastry flour, or put some shredded coconut and almonds into a food processor and process into a fine meal.
Mix the starter, water, and yogurt. Add maple syrup or molasses and dry ingredients and combine.
This sponge will be a little stiff, a bit thicker than muffin batter. Don’t worry, the eggs will change that tomorrow.
Cover your bowl with saran wrap or a damp towel and set out on the countertop overnight or for at least 10 hours.
Final batter (after 10 hours)
Preheat oven to 350 degrees C.
2 eggs (beaten)
4 tablespoons soft butter
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1-2 cups blueberries (more or less to taste)
Granola for topping (optional)
Add all wet ingredients and salt to the sponge mixture, mixing until the batter is thick and creamy but slightly runny (you can add a little more water at this point if necessary). Add baking soda and baking powder, being careful not to overmix.
Gently fold the blueberries into the batter.
Spoon the batter into a pre-greased or lined muffin tin, and top with granola if desired.
Bake the muffins at 350 degrees for 20 minutes, or until a toothpick inserted into the center comes out clean.