Sourdough Blueberry Muffins
Packed full of blueberries, these sourdough jumbo muffins are super!
Servings 3 servings
- 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*
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.