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Plate of Sourdough Muffins with Dried Blueberries and Almonds, linen napkin and muffin tin

Almond Sourdough Muffins

Moist and tender almond muffins made with leftover sourdough starter. I've folded in dried blueberries and sliced almonds, but really, any dried fruit/nut combo work do here.
Yield: 10 muffins
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • ½ cup / 62 g all-purpose flour
  • ⅓ cup / 32 g almond flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ⅓ cup / 68 g light olive oil or vegetable oil
  • ½ cup / 100 g granulated sugar, plus more for topping
  • 1 large egg, at room temperature
  • 2 tablespoons / 30 g whole milk, optional*
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup / 100 g sourdough starter, 100% hydration, at room temperature
  • ½ cup / 85 g dried blueberries, or other dried fruit of your choice
  • ½ cup / 50 g sliced almonds

Instructions

  • Preheat oven to 400 degrees F. Line 10 muffin cups with paper liners or generously grease muffin tin.
  • In a large bowl, whisk together flour, almond flour, baking powder and salt. Set aside.
  • In a bowl or 2-cup glass measuring cup, whisk together oil, sugar, egg, milk and extracts until incorporated. Pour into dry ingredients along with sourdough starter and mix with a rubber spatula until dry ingredients are almost completely incorporated.
  • Fold in blueberries and almonds until evenly distributed and no streaks of dry ingredients remain. Try not to overmix.
  • Scoop batter into prepared cups, a heaping 3 tablespoons or a large cookie scoop per muffin (about 2/3 of the way full). Sprinkle tops with a teaspoon or two of sugar each.
  • Bake for 14 to 16 minutes or until tops are cracked and edges are golden; a toothpick inserted into the center will come out with just a few moist crumbs attached. Remove from oven and let cool.
  • Muffins are best the day they are made, but can be stored in an airtight container for up to 3 days (the crispy tops will soften but the muffins themselves should stay nice and moist).

Notes

  • *Milk is optional, I think it makes the muffins slightly moister and lighter. But if your starter is on the thin side or you don't want to risk sinking blueberries, you can leave it out entirely. You can also use a non-dairy milk or buttermilk if you like.