How To make Sourdough Blueberry Muffin
1/2 cup Whole wheat flour
1 1/2 cups White flour
1/2 cup Cooking oil
1/2 cup Sugar
1/4 cup Dry skim milk powder
3/4 teaspoon Soda
3/4 teaspoon Salt
1/2 cup Water
1 Egg
3/4 cup Sourdough
1 cup Blueberries
Place first five ingredients in mixing bowl. Dissolve soda and salt in water and add to mixing bowl along with egg and sourdough starter. Mix just until all ingredients are blended...by hand, not with mixer. Add blueberries and mix in carefully so as not to break the skin on the berries. Spoon into greased muffin tin..filling cups half full.
Bake at 350 deg 30-35 min from:Sourdough Success..by Carolyn B. Martens
How To make Sourdough Blueberry Muffin's Videos
Easy Sourdough Blueberry Muffins
Delicious fruity muffins with a touch of sourdough starter and blueberry. This excellent easy sourdough blueberry muffins makes your breakfast or snack time memorable. For detail recipes please visit,
1 ½ cups ( 195g) all purpose flour + 1 tbsp of all purpose flour
3 /4 cups ( 150g) Sugar ( divided)
2 tsp ( 6g) Baking powder
¼ tsp (2g) Salt
1/3 cup (69g) Oil ( use your favorite)
1 large egg
1/3 cup (75g) Sourdough Stater/ discard
¼ cup Buttermilk/ Yogurt ( You can use milk also here)
1 cup (227g) blueberries
Zest of 1 lemon
1/2 teaspoon Vanilla extract
Sourdough Blueberry Muffins
What you’ll need...
- 120g all purpose flour
- ¾ tsp bicarbonate of soda
- Pinch of salt
- 30g sugar
- 120g blueberries
- 100g mature sourdough starter
- 1 egg
- 30g butter, melted and cooled slightly
- 1 tsp vanilla extract
Preheat the oven to 180 °C and grease a muffin tin.
In a mixing bowl, whisk together the starter, butter, sugar, vanilla & egg until well combined
In a small bowl combine the flour, bicarb & salt
Coat the blueberries in a little of the flour mix (this helps them not to sink to the bottom of the muffins)
Add the flour to the starter mix, and then mix in the blueberries.
Spoon the batter into the muffin tin.
Mix together 10g butter, 30g sugar and 20g of flour to make a crumb and sprinkle over the muffins
Pop in the oven for 20 mins (or until a skewer inserted into the muffin comes out clean).
Let them cool for 5 mins and then use a butter knife to loosen and transfer to a wire rack
Eat them for breakfast, because blueberries are good for you ????
Sourdough Blueberry Muffins Recipe
Overnight sourdough blueberry muffins are sweet, moist and the perfect treat for breakfast. Made with natural, healthy ingredients like honey, this is a must try recipe.
For the full printable recipe + tips please visit:
Blueberry Sourdough Muffins
Another delicious thing you can make with Sourdough Starter! Full recipe on blog at
healthyhabitually.com
Cinnamon Sugar Sourdough Blueberry Muffins
???? Print the recipe on the blog:
???? If you love the cute muffin liners, you can grab them here:
???? FULL RECIPE:
Sourdough Blueberry Muffins:
INGREDIENTS
Muffin Batter
¾ cup white sugar
⅓ cup vegetable oil can substitute melted butter
1 egg
1 ¼ cups all purpose flour
2 teaspoons baking power
½ teaspoon salt
3 tablespoons milk
½ cup starter
1¼ cup blueberries
Crumb Topping
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter cubed
INSTRUCTIONS
Make the Muffin Batter
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. (The batter will be thick!) Add the blueberries and gently stir until mixed in.
Fill the muffin tin with the batter about ⅔ of the way to the top.
Make the Streusel Topping
Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon. Equally distribute the topping on top of the muffin batter.
Bake
Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow them to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.
NOTES
This recipe makes great jumbo muffins as well: use a tin that hold six jumbo muffins and bake for 25-30 minutes.
If you don’t want to make the crumb topping, simply top with coarse sparkling sugar.
Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate, I earn from qualified purchases.
The Best Sourdough Blueberry Muffins Recipe
Full Recipe Detail on How to make The Best Sourdough Blueberry Muffins head over here ~
__________________________________________________________________
❤️Pinterest ~
????Instagram ~
❤️BLOG ~ riggscreekfarmhouse.net
BUSINESS INQUIRES EMAIL ME @ jmvalinski@gmail.com
__________________________________________________________________
~~~~~~~~~~~FAVORITE PRODUCTS / ITEMS~~~~~~~~~~~~
#farmhousehome #sourdoughrecipes#blueberrymuffin #sourdoughstarter #blueberrymuffins #blueberrymuffinsrecipe #blueberrymuffins #healthybreakfastrecipes #muffinsrecipe #muffinsvideo #sourdoughbreadrecipe #blueberries #blueberry #cookingvideos #fromscratchfast #healthybreakfastideas #healthyrecipes #fromscratchcooking #homesteadingfamily #homesteadingforbeginners #homesteadingchannels #bakingvideos #easymuffinsathome #bestmuffinsrecipe #bestmuffinsintheworld
~~~~~~~~~THIS VIDEO IS NOT SPONSOR~~~~~~~~~~