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sourdough blueberry
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Sourdough Blueberry Muffins

Filled with plump blueberries and a tangy sourdough starter.
Course Bread, Breakfast
Keyword Blueberry, muffins, sourdough
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 Dozen
Author Lynn / Turnips 2 Tangerines

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)

Instructions

  • 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.