Sourdough Blueberry Muffins
Posted by Esther Hampton
Vanilla Extract, Salt, Sugar, Baking Soda, Sourdough Starter, Egg, Vegetable Oil, All-Purpose Flour, Fresh Blueberries, Baking Powder, Milk
Safe for Use in the Oven, Microwave, Freezer and Dishwasher
Sourdough Blueberry Muffins Recipe
These tangy sourdough blueberry muffins are a refreshing take on a classic breakfast treat. The sourdough adds a subtle depth of flavor, while the fresh blueberries give each bite a burst of sweetness.
Ingredients
- 1 teaspoon vanilla extract
- 1/2 tsp salt
- 1/3 cup sugar
- 1/2 tsp baking soda
- 1 cup sourdough starter
- 1 egg
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1/2 cup milk
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Combine the sourdough starter, flour, milk, vegetable oil, sugar, egg, and vanilla extract in a large mixing bowl.
- Combine thoroughly.
- Combine the baking powder, baking soda, and salt in a mixing bowl.
- Mix until everything is just combined.
- Gently fold in the blueberries.
- Fill each muffin cup about 3/4 full with batter from a greased muffin tin.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
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