Blackberry Spelt Muffins with Sourdough Discard

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 in 250 g of the blackberries just until blended.
Fill the cups of the prepared muffin pan 3/4 full and poke a few small blackberries (halved if large) into the top of each muffin, so that they are sticking out slightly. Sprinkle the tops of the muffins with coarse sugar.
Bake for 10 minutes, then reduce the oven temperature to 190C/375F and bake for 20-25 minutes more until risen and golden, and a toothpick inserted into the centre comes out clean.
Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan and cool on a wire rack.

29 comments:

Brian's Home Blog 23/8/22 00:40: Those sure do look good!
Tom 23/8/22 01:51: ...blackberries are a favorite of mine!
Mbul Kecil 23/8/22 02:08: Yummy! Sweet blackberries around that muffins make me so mouthwatering Dear. I like something sweet in the morning for tea time. And the part that i like most is chewing the blackberries like we have a jackpot. I am and always have been a muffins fan

Great recipe!
Anonymous 23/8/22 02:53: It's Judee- These muffins looks so good with all the blackberries bursting throughout. As usual, your presentation and photos are exceptional.
My name is Erika. 23/8/22 03:00: These look so yummy. You must love blackberries too. You've been inspiring us with all these delicious looking blackberry recipes. hugs-Erika
J.P. Alexander 23/8/22 03:25: Se ven tan ricos de seguro los hago. Te mando un beso y gracias por la receta.
Margaret D 23/8/22 07:00: How wonderful they look.
kathyinozarks 23/8/22 13:01: Hi Angie, these look so delicious yum and I always enjoy your photography
DEZMOND 23/8/22 13:23: Looks lovely and sweet, wish we had that date syrup here, sounds delish.
bread&salt 23/8/22 15:08: What a perfect muffin! Looks great. Let me to take couple of them for our tea-break.
Nancy Chan 23/8/22 15:55: The muffins look so good and delicious.
Kitchen Riffs 23/8/22 16:23: Such a terrific recipe! Gotta get some blackberries so I can make these. :-)
Christine 23/8/22 16:30: Yummy!
Rainbow Evening 23/8/22 17:38: We always buy muffin when we go to grocery.... yummy

# We never made it, .... we will try it one day with your recipe.... Thank you for sharing
David 23/8/22 19:49: Angie, Warm blackberry muffins with the Amish butter that we love! Yum! Take Care, Big Daddy Dave
Whats Cookin Italian Style Cuisine 23/8/22 22:08: Delicious and with some butter and blackberry jam its a winner for sure in my eyes love this
Anonymous 23/8/22 22:28: Hi Angie, this is Bernadette. A wonderful recipe. Do you think it could be adapted to a loaf?
Muriel 23/8/22 22:42: Ces petits muffins seront parfaits pour le gouter !
DeniseinVA 23/8/22 22:43: Absolutely yummy! Always enjoy the look of your recipes. Thanks so much :)
Cooking Julia 23/8/22 23:31: Nice muffins, I would love one for my breakfast!
Raymund 23/8/22 23:57: Perfect with Coffee! Yum
Anne in the kitchen 24/8/22 06:10: I need a sourdough start so I can make some of these delicious recipes.
foodtravelandwine 24/8/22 21:20: So yummy! I love to use my sourdoughs leftover in muffins too!!....I needtwo of these and a coffee too!.......Abrazotes, Marcela
thepaintedapron.com 26/8/22 14:17: Is there any bread you can't bake?? Wow, these sound amazing!!
eileeninmd 27/8/22 12:37: Angie, your muffins looks delicious. Another great recipe. Have a happy day!
Federica Simoni 30/8/22 15:45: Super golosi!!
Anonymous 31/8/22 09:11: I really do need to get more creative with my sourdough. I only tend to use it for bread, flatbreads and pancakes. These look so tasty.
2pots2cook 31/8/22 13:40: The best breakfast ever!
Vi 4/9/22 10:40: Looks so delicious, and most important not so difficult to cook