March 8, 2014

Sourdough Blueberry Muffins

Yum
On the Menu Today~
Sourdough Blueberry Muffins


There is nothing better,
than getting up early on a Saturday morning,
sitting down at the table and
enjoying a homemade blueberry muffin...
straight out of the oven.
Add a hot, steaming cup of coffee ...perfect....

The smell of these muffins baking in the morning
will certainly wake the sleepy heads in your family~

This recipe is another wonderful recipe from the cookbook:
 "Simply Sourdough ~The Alaska Way~ by Kathy Doogan.

This recipe uses a sourdough starter to make blueberry muffins.
Who doesn't like Blueberry Muffins.
I used my Jumbo Muffin tin pan to make these delicious muffins.

Want to make your own sourdough starter and
begin making your own sourdough goodies?
For more information check out our other posts on sourdough:
Sourdough Coffee Cake and a StartRye Sourdough Bread,
Sourdough Starters, and Sourdough Love.


Sourdough Blueberry Muffins

Ingredients
  • 1 cup sourdough starter
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 egg
  • 1/2 cup brown sugar
  • 1 teaspoon grated lemon zest
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups blueberries, fresh or frozen*
Cooking Directions
  1. In a large bowl, stir together starter, oil, water, egg, brown sugar and lemon zest.
  2. Stir together flour, salt, baking soda and cinnamon
  3. Stir into sourdough mixture, just until combined, do not over mix.
  4. Gently fold in blueberries.
  5. Spoon batter into a greased jumbo size muffin tin pan*
  6. Fill cups about 2/3 full.
  7. Bake at 375 for 30-35 minutes.
  8. Makes 6 jumbo muffins.


Sourdough, Blueberry, Muffins

*Note: If using frozen berries, do not thaw before folding in.
*Muffins can be made in a regular muffin tin, yield 12.



 

 




Health Note: Dairy foods such as nonfat milk and low-fat yogurt often contain bone-building nutrients like vitamin D and calcium. Be sure to read labels and compare to get the best bone benefits in every bite~
post signature

20 comments:

  1. I love sourdough & never thought of using that starter for making muffins! And your lake pictures are amazing!!! - Watching a sunrise on trees - stunningly beautiful!
    Thank you for networking with us on the CLIMB!
    Angie
    godsgrowinggarden.com

    ReplyDelete
    Replies
    1. Hi Angie~ Thanks so much for your king comments:) These muffins are beyond delicious~ Have a wonderful week~

      Delete
  2. Oh Lynn these look wonderful & I LOVE blueberries !

    ReplyDelete
  3. Beautiful pictures, Lynn.
    These muffins are jam-packed with blueberries. ..my favorite fruit! Thank you for sharing.

    ReplyDelete
    Replies
    1. Thanks Michelle~ I added an extra 1/2 cup of blueberries to the recipe:) They are my favorite too~

      Delete
  4. Sourdough muffins - a new one to me - bet they taste delicious - my favourite muffin is blueberry, cream cheese and white chocolate - not good for me so I don't do it often. Cheers from Carole's Chatter

    ReplyDelete
    Replies
    1. Hi Carole~ If you have never tried sourdough muffins, you need to give them a try~ Thanks for stopping by and blueberry, cream cheese and white chocolate sounds wonderful to me:)

      Delete
  5. Hi Cindy~ I have to admit these muffins are a "new" favorite:) Thanks for stopping by~

    ReplyDelete
  6. These muffins look delicious. I would have never thought to use sourdough starter. Thanks for sharing at Simple Supper Tuesday.

    ReplyDelete
    Replies
    1. Thanks for stopping Cindy~ They were awesome:)

      Delete
  7. Thank you for a great recipe using leftover starter! It turned out perfect, delicious and the house smells heavenly! I substituted 1 C of gluten free pancake mix for a cup of all purpose flour. (I usually have pamelas, but used King Arthur today)

    ReplyDelete
    Replies
    1. Hi Wendy~
      Thanks so much for stopping by!
      So glad to hear you liked the recipe,
      it's a favorite of ours!!

      Delete
  8. I used 3/4c chunky jam instead of the berries I didn't have on hand, and reduced the water about 1/4c to make up for the wetness. My muffins cam out fluffy with little chunks of fruit and strong fruit flavor throughout. Thanks for the recipe.

    ReplyDelete
    Replies
    1. So glad you enjoyed the recipe!
      Did you take a picture? If so, email
      me a pic and I'll feature it here😄
      Lynn

      Delete
  9. Fantastic! I made standard sized muffins and they came out with a wonderful texture and and flavor. I will be making these again!

    ReplyDelete
    Replies
    1. Thanks for stopping by ans sharing.
      This is a wonderful recipe.
      One I reach for time and time again~
      Lynn

      Delete
  10. I was wondering why you don't add the flour in to the starter the night before so it can sour. I thought the purpose of a good sourdough was for the starter to eat up the phytic acid in the flour as well as some of the sugars. Would that work for the recipe?

    ReplyDelete
    Replies
    1. I think what you are referring to is a "biga" which is used mostly in Italian cooking. A "biga" adds light air holes to baked good, like you would find in ciabatta bread, therefore that won't work in this recipe. The sourdough starter used in this recipe is made by "feeding" the starter with water and flour after you discard half of the starter first. This process is done depends on how often you use your starter. This is what produces the "sour" Thanks for stopping by, Lynn

      Delete
  11. We picked fresh blueberries every summer as a child, my mother would make blueberry sourdough muffins. Haven't had these in decades, can't wait to get a jar of started going and whip up a batch for the grand kids. Thanks for sharing this recipe!

    ReplyDelete

Thank you so much for stopping by Turnips 2 Tangerines~ I hope you enjoyed your visit and Stop back again soon~ Feel free to leave a comment or email me at: lane.lavender2@gmail.com

Related Posts

Related Posts Plugin for WordPress, Blogger...