Sourdough Blueberry Muffins
This is a great way to use an extra cup or two of sourdough starter. This is a quick bread so no rise time involved. Just mix and pop into the oven. As with any muffin, take care not to over-mix.
If you desire a sweeter muffin, increase the sugar. Also, depending on the size muffin pan you use and how full you fill the cups, will dictate how many muffins this recipe will make. Often times I double the recipe.
¼ tsp salt
1 cup sourdough starter
1 tsp baking soda
½ cup blueberries
1 tsp vanilla
¼ cup oil
1 cup flour (I use whole wheat)
¼ - ½ cup sugar
Preheat oven to 425ºF.
Combine dry ingredients in a bowl, add wet ingredients to dry ingredients (being careful not to over mix). Carefully fold in blueberries.
Prepare you muffin cups by oiling them and dusting them with flour or spray the cups with oil with flour in it like Baker’s Joy (I use the paper cupcake cups). Fill the muffin cups with the muffin mix. Again, depending on the size of your muffin cups and how full you fill them will determine how many muffins you will get. Estimate around 6 to 8 muffins.
Bake at 425ºF for about 20 minutes.