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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sourdough Blueberry Muffins Recipe

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This recipe for Sourdough Blueberry Muffins is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1- 1½ teaspoon cinnamon
¾ teaspoon salt
1 cup (227g) sourdough starter, discard or fed
¼ cup (57g) milk
1 large egg
4 tablespoons (57g) butter, melted (or 1/4 cup vegetable oil)
¾ cup (150g) brown sugar
2 cups (340g) blueberries, fresh or frozen
Granulated or coarse sugar, for topping (optional)
Directions:
Directions:
Preheat oven to 425°F.
Prepare a muffin tin with nonstick cooking spray. (or liners)
Whisk flour, baking soda, cinnamon and salt together in a large bowl. Set aside.
In a stand mixer (or by hand), mix together the sourdough starter, milk, egg, butter, and brown sugar.
Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into the batter.

Use an ice cream scoop or large spoon to divide batter equally among the prepared muffin cups. Sprinkle tops of muffins with granulated or coarse sugar (optional).
Bake until muffin tops are golden and just firm, about 25 minutes, at 425°F.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.
Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
The dough will be very sticky unless regular muffins (due to the sourdough starter)
2 cups of berries seems like a lot and can be hard to mix in- 1 3/4 might be better.

I almost always get more than 12 muffins, likely closer to 15. Usually put the extra in a small bread pan and make a mini loaf.

Recipe adapted from King Arthur Bakery and I am baker.

 

 

 

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