These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly. 150 g White spelt flour #630
100 g Wholegrain spelt flour
A pinch of salt
1 tsp Baking soda
1 tsp Cinnamon powder
220 g Rye sourdough discard
60 ml Whole milk
1 Large egg
60 g Melted butter
160 g Date syrup or maple syrup
350 g Blackberries
Coarse sugar, for sprinkling tops
Preheat the oven to 210C / 410F. Grease the wells of a jumbo 6-cup muffin pan, or line with papers and grease the inside of the papers.
Combine two spelt flours, a pinch of salt, baking soda, and cinnamon powder in a mixing bowl.
In another bowl, beat together the rye sourdough starter, milk, egg, melted butter, and date syrup. Blend the wet ingredients with the dry, taking about 20 seconds. Fold i...
