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Sourdough Blueberry Muffins
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Filled with plump blueberries and a tangy sourdough starter.

Course: Bread, Breakfast
Keyword: Blueberry, muffins, sourdough
Servings: 1 Dozen
Ingredients
  • 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)
Directions
  1. 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. 

  2. 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.

  3. *NOTE: If using frozen berries, do not thaw before folding in.