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Sourdough Blueberry Muffins
This post is twofold. First off, it’s been sometime since I shared a sourdough recipe and my starter needed to be fed. Secondly, I bought some super plump blueberries at the Pig and they were begging me to put them into a muffin. This recipe is from the recipe booklet by Kathy Doogan called; “Simple Sourdough, The Alaska Way” I have used this recipe booklet for some time now. The booklet contains around 40 recipes and I think I’ve made over half. Sourdough Blueberry Muffins rock!
Twice a Month
When I’m not baking on a regular basis, therefore not using my sourdough starter, I try to bake at least twice a month. Doing so keeps my starter fed and up to par. Starting a sourdough starter and maintaining it is super simple. When I first become interested in sourdough, back in 2011, the only thing I knew about sourdough was that it was popular in San Francisco. After much research, I took the sourdough plunge and haven’t looked back. Since then I have made many sourdough recipes, some good and some not so good! Practice makes perfect, so I just keep baking. Take a look at our Recipe Box to find many sourdough recipes you can make.
Filled with plump blueberries and a tangy sourdough starter.
- 1 cup sourdough starter (fed)
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 egg
- 1/2 cup brown sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup blueberries, fresh or frozen* (see note)
In a large bowl, stir together starter, oil, water, egg and brown sugar. Sift in four, salt and baking soda; stir just until combined- do not overmix. Gently fold in blueberries.
Spoon batter into greased or paper-lined muffin tins, filling cups 2/3 full. Bake at 375 degrees for 30 to 35 minutes. Makes about 12 large or 18 small muffins.
*NOTE: If using frozen berries, do not thaw before folding in.