Filled with plump blueberries and a tangy sourdough starter.
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.