Sourdough Blueberry Muffins
Ingredients
1-pint fresh blueberries rinsed and drained
2 eggs
1 3/4 cup flour
1 cup brown sugar
1 tablespoon of cane sugar or brown
1 tsp maple syrup
1/2 cup fed sourdough starter
1/2 milk
1 tsp baking powder
1/2 tsp salt
Steps
Rinse the blueberries and set aside.
In a large bowl combine the sugar and eggs and mix well.
Add in the maple syrup, sourdough discard and milk.
Sift in the flour, baking powder and salt to the same bowl and mix well.
Fold in the blueberries *Gently*
Fill 12 muffin tins (using about 1/3 cup of mixture in each cup).
Bake 350 for 20 to 25 minutes.
While cooling dust the tops of the muffins with brown or cane sugar.
Tips for Sourdough Blueberry Muffins
Be sure to use fresh blueberries and not frozen.
This recipe makes about 12 muffins using 1/3 cup of mixture in each muffin cup.
Cool muffins completely on a wire rack.
Feed your sourdough starter at least 12 hours before baking.
Next time you find yourself with a pint of fresh blueberries I hope you give this recipe a try I think your family will really enjoy them. They also make a great snack for the kiddos after school.
Enjoy!
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