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Sourdough Blueberry Muffins
There is nothing better than getting up early on a Saturday morning, sitting down at the table and enjoying a hot cup of joe and a warm, homemade blueberry muffin. Especially if it’s made with fresh blueberries. The flavor of fresh blueberries can’t be beat. Adding any ‘in season’ fresh berry to a muffin batter is a favorite here on Turnips 2 Tangerines. Blueberries, blackberries, raspberries, mulberries, it’s all good!
The smell of sourdough blueberry muffins baking in the oven will certainly wake the sleepy heads in your family. They’ll come running to the table. 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 after all, Who doesn’t like Blueberry Muffins? For this recipe we used a jumbo muffin tin pan to make these delicious muffins, which has about one cup capacity, per opening.
Make Your Own
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 Start, Rye Sourdough Bread, Sourdough Starters, and Sourdough Love.
Packed full of blueberries, these sourdough jumbo muffins are super!
- 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*
In a large bowl, stir together starter, oil, water, egg, brown sugar and lemon zest.
Stir together flour, salt, baking soda and cinnamon.
Stir into sourdough mixture, just until combined, do not over mix. Gently fold in blueberries.
Spoon batter into greased jumbo size muffin tin pan* Fill cups about 2/3 full.
Bake at 375º for 30 to 35 minutes. Makes 6 jumbo muffins.