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
Sourdough Discard Blueberry Muffins With Streusel Topping
You'll fall in love with these sourdough discard blueberry muffins featuring fresh blueberries, sourdough discard, and a sweet streusel topping. Chances are you'll be making this recipe over and over again!
PRINTABLE RECIPE:
0:00 Intro to Sourdough Discard Blueberry Muffins
1:45 Hints to help muffins rise
3:15 More tips
3:58 Muffin storage
4:15 Prepare muffin tins
4:34 Combine dry ingredients
5:27 Coat blueberries
5:57 Mix wet ingredients
7:20 Mix wet/dry together
7:50 Fold in blueberries
8:22 Scoop into tins
9:00 Streusel topping
11:30 Bake & cool
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Easy Sourdough Blueberry Muffins Recipe | Inherited Recipes
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Sourdough blueberry muffins
Make use of your sourdough starter discard. Bake sourdough muffins
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.
Sourdough Discard Blueberry Muffins
Full Recipe: Recipe:
1/2 cup melted butter
1 cup coconut sugar
2 eggs
2 tsp vanilla
1/2 cup sourdough discard
1/2 cup plain yogurt
1/2 cup milk
2 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup blueberries
350 F
20 min
Keep on the counter up to 5 days and they can be refrigerated or frozen.