Sourdough Blueberry Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1¼ cups all-purpose flour + 1 TBS = 167g

¾ cup white sugar - 1 tsp=145 g

2 teaspoons baking power - 1/8 tsp

½ teaspoon sea salt

⅓ cup (75 g) vegetable oil (can substitute melted butter)

1 egg

3 tablespoons milk+1 TBS (2 TBS almond milk & 2 TBS buttermilk)

1 tsp vanilla

½ cup starter (110 g)

1¼ cup (188 g) blueberries

Crumb topping: OR sprinkle turbino sugar & cinnamon on top

⅓ cup all-purpose flour

¼ cup butter (cubed)

½ cup white sugar

1½ teaspoons cinnamon

Directions

Prep. Preheat oven to 425 degrees with the rack in the center. Prepare a muffin tin with paper liners.

Combine wet ingredients. In a large mixing bowl, combine the vegetable oil, milk, and egg.

Add dry ingredients. Combine the flour, sugar, baking powder, and salt in a separate mixing bowl. Pour in the dry ingredients and stir until just combined. Do not over-mix.

Add sourdough starter. Pour sourdough starter into the batter and mix, scraping the sides of the bowl to make sure everything is incorporated. (The batter will be thick.)

Add blueberries. Add the blueberries and gently stir until mixed in.

Scoop batter into muffin tins. Fill the muffin tin with batter about 2/3 of the way to the top. You can place a few extra blueberries on top if you'd like.

Make the topping. Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon. Equally distribute the topping on top of the muffin batter.

Bake in preheated oven for 5 min at 425 then reduce to 400 for 13 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow them to cool in pan 5 minutes before removing from pan to wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.

Notes

Makes abt 10-12 muffins. This recipe was written in Virginia so I’ve made adjustments for altitude. I changed baking temperature from 400 for 18-23 minutes as published to the above temperature in the recipe for better rise.

Convection oven doesn’t work as well for these.

This recipe makes great jumbo muffins as well: use a tin that hold six jumbo muffins and bake for 25-30 minutes.

If you don’t want to make the crumb topping, simply top with coarse sparkling sugar.

Nutrition

• Calories: 256 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.2 g
• Cholesterol: 24 mg
• Sodium: 135 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 1 g
• Total Sugars: 23 g
• Protein: 3 g