Blueberry + Strawberry Sourdough Muffins
Perfect July 4th Treat without using any harmful dyes but only the colors gifted by Mother Nature!
Happy July 4th! It's time to get in the spirit of patriotism and celebration. What better way to mark Independence Day than with a twist on a classic recipe that embodies the colors of the American flag without using toxic dyes like Red 40 or Blue 1? Sourdough Blueberry and Strawberry Muffins are not only a delicious treat but also a perfect symbol of red, white, and blue without the dyes for your holiday gathering.
By combining the tangy goodness of sourdough with the sweetness of fresh blueberries and strawberries, you can create a delightful treat that pays homage to the colors of the American flag. These muffins not only taste amazing but also add a festive touch to your Independence Day festivities.
So, fire up your oven, don your patriotic colors, and get ready to enjoy a batch of homemade Patriotic Sourdough Blueberry and Strawberry Muffins that are sure to be a hit at your July 4th gathering. Let the aroma of freshly baked muffins fill your kitchen as you celebrate freedom and unity with this delicious and symbolic treat.
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Ingredients:
- 1 ¾ cups of organic all-purpose flour
- ½ teaspoon of Kosher Salt
- 2 teaspoons of Baking Powder
- Optional: Zest from one lemon
- 1 cup of Coconut Sugar, plus extra for topping
- 2 Eggs (at room temperature)
- ½ cup of Greek Yogurt, plain
- 1 teaspoon of Vanilla Extract
- ½ cup of Sourdough Discard or active starter
- ½ cup (1 stick) of Unsalted Butter, melted and cooled
- 1 cup of Fresh Blueberries
- 1 cup of Fresh Strawberries (sliced)
Instructions:
1. In a large mixing bowl, combine the flour, salt, baking powder, sugar, and lemon zest. Ensure to break apart any clumps of brown sugar.
2. In another bowl, whisk together the eggs, yogurt, vanilla extract, and sourdough discard until thick and pale yellow. Add the melted butter and whisk until combined.
3. Pour the wet ingredients into the bowl of dry ingredients and mix with a spatula until most of the flour is hydrated, leaving a few lumps.
4. Gently fold about two-thirds of the blueberries and strawberries into the batter, saving some to top the muffins later with a few blueberries and strawberry slices each.
5. For tall muffins with domed tops, cover and chill the batter in the refrigerator for at least an hour or up to overnight.
6. Preheat the oven to 400ºF and line a standard 12-cup muffin pan with liners or butter
7. Fill the muffin liners almost to the brim with batter using a large scoop for even distribution.
8. Top the muffins with the reserved blueberries and any additional toppings as desired.
9. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean.
10. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
