Blueberry Sourdough Muffins with Cream-Top Yogurt

A simple, tangy-sweet summer bake with farm-fresh ingredients.

There's something timeless about a muffin warm from the oven -- especially when it's filled with juicy, local blueberries (we anticipate these all year!) and our delicious, cream-top yogurt. Around here at Promise Valley Farm, a sourdough blueberry muffin recipe is a favourite way to use up those delicious blueberries. They have just the right balance of sweet and tangy, and are perfectly moist.

Instead of store-bought yogurt, we use our own organic cream-top yogurt, made from the rich milk from our herd of Guernsey cows. It's made right here on the farm, only steps away from our little farm store and our barns. Unlike most conventional yogurts, ours is made without any additives, fillers, thickeners, or artificial sweeteners. And because it's made from A2A2 milk, it's easier on digestion! Many people who struggle with dairy find that they can enjoy our yogurt without discomfort.

 If you haven't tried baking with our yogurt yet, this is a wonderful way to start. It works anywhere full-fat Greek yogurt or sour cream is called for, and it adds depth, flavour, and real nourishment from pasture-raised milk. And the rest of the ingredients? You can find blueberries from Sweet Pickings Farm, cane sugar and eggs from Lockwood Farms, organic all-purpose flour from One Organic Farms, and even dehydrated sourdough starter from XVI Acres right at our little farm store, too. :)

The Recipe

Ingredients

• 1 1/2 cups all-purpose flour

• 1 cup granulated/cane sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cups melted unsalted butter

• 3/4 cup of our cream-top yogurt (we used our lemon flavour one)

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1 1/2 cups fresh blueberries

• granulated sugar for topping (optional)

Instructions

1.Preheat oven to 425F and line a 12-count muffin tin with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk melted butter, sourdough discard, yogurt, egg, and vanilla until well combined.

4. Add wet ingredients to dry. Fold gently with a spatula until about halfway mixed, then add blueberries. Continue folding until just combined -- do not overmix.

5.Divide batter evenly among muffin cups. Sprinkle tops with sugar if desired.

6. Bake at 425F for 8 minutes, then reduce heat to 350F (don't open the oven door) and bake for another 12 minutes or until tops are golden and a toothpick comes out clean.

7.Let cool for 10 minutes in the tin before transferring to a wire rack.

Tip: frozen berries work in a pinch but may streak the batter. Make sure to thaw and drain well.

And, that's it!

Whether you're already a sourdough pro or just getting started, these muffins are a delicious way to celebrate the summer season. Come by the farm store for your yogurt, blueberries, starter, and more -- and then enjoy the simple pleasure of baking with ingredients you can trust.

Happy baking from all of us at Promise Valley!

Recipe credit: Sourdough Blueberry Muffins - Sugar Spun Run