Delicious Sourdough Muffins
A delightful blend of tangy sourdough flavor and sweet blueberries, perfect for breakfast or snacks.
Equipment
- mixing bowl
- Muffin tin
- whisk
- measuring cups
- Measuring spoons
- wire rack
Ingredients
Muffin Batter Ingredients
- 1 cup Active sourdough starter Ensure it's bubbly and active.
- 1 cup All-purpose flour Provides a soft texture.
- 1 cup Whole wheat flour Adds a nutty flavor and extra nutrients.
- 1/2 cup Milk Can use any type of milk.
- 1/4 cup Vegetable oil For moisture.
- 1/4 cup Honey or maple syrup For sweetness.
- 1 large Egg Provides structure and moisture.
- 1 teaspoon Vanilla extract Adds flavor.
Blueberries
- 1 cup Fresh or frozen blueberries No need to thaw if frozen.
Dry Ingredients
- 1 teaspoon Baking soda Helps muffins rise.
- 1/2 teaspoon Salt Enhances flavor.
Instructions
- In a large mixing bowl, combine the active sourdough starter, all-purpose flour, whole wheat flour, milk, vegetable oil, honey (or maple syrup), egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the baking soda and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in the blueberries, ensuring they are evenly distributed without breaking them apart.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins are versatile; feel free to substitute blueberries with other fruits or chocolate chips.