Sourdough Blueberry Muffins
An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.
Servings: 12 muffins
- ¾ cup white sugar
- 1/3 cup vegetable oil can substitute melted butter
- 1 egg
- 1 ¼ cups all purpose flour
- 2 teaspoons baking power
- ½ teaspoon salt
- 3 tablespoons milk
- ½ cup starter
- 1¼ cup blueberries
- 1/3 cup all-purpose flour
- 1/4 cup butter cubed
- ½ cup white sugar
- 1½ teaspoons cinnamon
Make the Muffin Batter
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. (The batter will be thick!) Add the blueberries and gently stir until mixed in.
Fill the muffin tin with the batter about ? of the way to the top.
Make the Streusel 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 18-23 minutes, 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 on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.
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.
Calories: 222kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 47mg | Fiber: 1g | Sugar: 23g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg