Sourdough Blueberry Muffins
These sourdough blueberry muffins are subtly sweet, soft, and so delicious! These muffins are proof that healthy can taste just a good. Enjoy dessert guilt-free with natural ingredients and only natural sugar!
Ingredients
- 1 cup sourdough starter active or discard
- 1 cup warm water
- ½ cup honey
- ⅓ cup maple syrup
- 1 stick melted butter
- 1 tsp salt
- 3 tsp baking powder SEE NOTE ONE
- 2 cups all-purpose flour
- ½-¾ pint blueberries
Instructions
- In a large bowl mix starter, water, honey, syrup, melted butter, and eggs until creamy and well combined.
- Add salt and baking powder.
- Add flour ½ cup at a time until well combined.
- Mix in blueberries (measure with your heart) by hand. (SEE NOTE TWO)
- Bake in greased muffin tin on 350℉ for about 15-20 minutes or until tops are golden brown. (SEE NOTE THREE)
Notes
NOTE ONE: Add 1 tsp. extra if you are using discard sourdough starter.
NOTE TWO: Add the fermentation step here by covering with a damp tea towel and allowing to rest on the counter for 4-8 hours or in the refrigerator for up to 18 hours.
NOTE THREE: For regular muffins bake 12-15 minutes (makes 12). For jumbo/bakery style muffins bake for 15-20 minutes (makes 9).