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applesauce mulberry sourdough discard muffins cooling on a cookie rack with some mulberries scattered around

Old-Fashioned Applesauce Blackberry Muffins with Sourdough Discard

Old-fashioned applesauce blackberry muffins made with sourdough discard and topped with buttery streusel topping.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Equipment

  • 2 x 12 cup muffin pans

Ingredients

For the muffins

  • ½ cup butter, softened
  • 1½ cup brown sugar or rapadura
  • 2 eggs, beaten
  • ½ tsp unrefined salt
  • 1½ tsp cinnamon
  • ½ cup sourdough discard
  • ¾ cup applesauce
  • 1 cup whole wheat flour
  • 1¼ cup white flour
  • 1 tsp baking soda + 2 tbsp hot water
  • 1 cup grated apples
  • 1 cup blackberries
  • a little coconut oil or butter, to grease the muffin cups

For the streusel topping

  • ⅓ cup cold butter, cubed
  • ⅓ cup sugar
  • ⅔ cup flour
  • 3 tbsp rolled oats
  • a pinch of salt

Instructions

  • Preheat your oven to 180°C/350°F. In a large bowl, cream together the softened butter and the sugar.
  • Add the eggs, salt, cinnamon, and sourdough discard to the bowl. Mix well.
  • Next stir in the applesauce.
  • Add the whole wheat flour and the white flour to the batter and mix until smooth, with no lumps.
  • In a small cup, combine the baking soda with 2 tablespoons of hot water. Pour it into the batter and mix in well.
  • Fold in the grated apples and blackberries, being gentle so the berries don’t get squashed.
  • Grease the muffin cups liberally with oil or butter, then fill them 2/3 full with the muffin batter.
  • To prepare the old-fashioned streusel topping, combine sugar, flour, oats, and a pinch of salt in a mixing bowl. Cut in the chilled butter, rubbing it in with your hands until you have a crumbly mixture that resembles coarse breadcrumbs.
  • Top each muffin with about 1 tablespoon of the streusel topping.
  • Bake the muffins in the preheated oven for 12-15 minutes until risen and golden-brown on top.
  • Let them sit in the muffin cups until cool enough to handle, then gently transfer them to a cookie rack to finish cooling off.
  • These muffins are delicious served warm with some butter or whipped cream.

Notes

  • My preferred way to store this muffins is in an airtight container in the fridge. Make sure to place a paper towel on the bottom of the container to absorb any moisture. They can be kept this way for up to 5 days.
  • You can also freeze them in ziplock bags for up to 3 months.