Fresh Milled Flour Sourdough Discard Blueberries with CRUMBLE

  1. CRUMBLE: combine the following: 4 TABLESPOONS melted BUTTER, 3/4 CUP BROWN SUGAR, 4 TABLESPOONS fresh milled FLOUR (Soft White.) Set aside
  2. WET INGREDIENTS: combine the following: 1/2 cup SOURDOUGH DISCARD 1/3 cup of OLIVE OIL ( or oil of your choice), 1/2 cup of BUTTERMILK (1/2 of milk + 1 TB of vinegar in a pinch, allow to "curdle"). Set aside.
  3. DRY INGREDIENTS: 2.5 CUPS freshly milled FLOUR (SOFT WHITE WHEAT FLOUR), 1/2 tsp SALT, 2 tsps BAKING POWDER, 3/4 cup SUGAR
  4. COMBINE #2 and #3, the wet and dry ingredients
  5. Pour #4 in lined 12 cup muffin pan. Place blueberries evenly over the cups and pressed down into batter. Sprinkle #1, the crumble on the top of each of the 12 muffin cups.
  6. Bake at 400 DEGREES for 20-25 minutes or until knife comes clean when inserted into the middle

 

INGREDIENTS: 

4 Tablespoons BUTTER

3/4 Cup BROWN SUGAR

4 Tablespoons//2.5 Cups fresh milled FLOUR (soft white)

1/2 cup SOURDOUGH DISCARD (Optional)

1/3 Cup OLIVE OIL (or oil of choice)

1/2 Cup BUTTERMILK (1/2 Cup Milk + 1 Tablespoon Vinegar in a pinch)

1/2 Teaspoon SALT

2 Teaspoons BAKING POWDER

3/4 SUGAR

1 Pint BLUEBERRIES

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