Sourdough muffins

Give your sourdough starter new life with these hearty, characterful muffins. By using da Carla durramjöl and bovetemjöl, we create a bake that balances between a luxurious fika treat and a nourishing artisan bread. These gluten-free powerhouses are naturally rich in iron, fibre and antioxidants, while being gentle on the stomach and giving a steadier blood sugar than classic bakes.

The pure wholegrains give a deep, roasted flavour that pairs perfectly with the crunch of browned butter. These muffins are "bready" in exactly the right way – they have substance, a good bite and a rustic character that suits them just as well for a luxurious weekend brunch as for afternoon coffee. The secret behind the moistness is the resting time, which lets the flour fully absorb the liquid to optimise both texture and nutrient uptake.

Ingredients:

• approx. 125 g sourdough discard
• 2 eggs
• 1 ½ dl coconut sugar (or cane sugar)
• 85 g butter (melted and browned)
• 1 ½ dl milk of your choice
• 1 tsk vanilla powder (or extract)1 dl da Carla Durramjöl
• 1 ½ dl da Carla Bovetemjöl
• 1 dl da Carla Tapiokastärkelse
• 1 tsk psyllium husk (powder)
• ½ tsk salt
• 2 tsk baking powder
• 2 ½ dl blueberries (fresh for a clean look, frozen for a rustic marbling)

Here's how

• Set the oven to 220 °C.
• Melt the butter in a saucepan and let it simmer until it stops crackling, foams up and smells nutty. Take off the heat and let cool.
• Whisk the eggs and sugar until really light and fluffy. Stir in your sourdough discard, the browned butter, milk and vanilla. Mix until the batter is completely smooth.
• Stir together bovetemjöl, durramjöl, tapioca starch, psyllium powder and salt in a separate bowl. Fold into the wet base.
• Let the batter rest in the bowl for 20 minutes. This is the key to letting the wholegrain flour and psyllium soak up the moisture so the muffins don't crumble.
• Sift the baking powder into the rested batter and stir gently. Finally, fold in the blueberries.
• Fill the muffin cases halfway up.
• Into the oven at 220 °C for 5 minutes. Then lower the heat to 175 °C (without opening the door) and bake for a further 15–18 minutes.
• Let the muffins set in the tin for 5 minutes before lifting them out onto a rack.
• If you use frozen blueberries, they may colour the batter a little when folded in. This creates a beautiful purple marbling that enhances the rustic feel of your sourdough muffins.