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Simple Sourdough Blueberry Muffins

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Delightful muffins made with sourdough starter and fresh blueberries. Perfect for breakfast or a snack!

Ingredients

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  • 1 cup sourdough starter
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the sourdough starter, sugar, vegetable oil, milk, egg, and vanilla extract. Stir until fully combined.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients. Stir gently—don’t overmix; a few lumps are okay!
  5. Gently fold in the blueberries until evenly distributed.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to three days, or refrigerate for a week. Muffins can be frozen for up to three months.

Nutrition

Find it online: https://topchoicerecipes.com/simple-sourdough-blueberry-muffins/