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Sourdough Blueberry Muffins

Packed full of blueberries, these sourdough jumbo muffins are super!
Course Blueberry, Bread, Breakfast, Muffins/Scones, Sourdough
Cuisine All-American
Keyword Blueberry, muffins, sourdough
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
Author Lynn / Turnips 2 Tangerines

Equipment

  • jumbo muffin pan

Ingredients

  • 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*

Instructions

  • 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.