Sourdough Blueberry Muffins

by SarahLippert

5.0 stars 1 review 2

1 cup sugar

1 egg

1/2 teaspoon salt

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

1.5 cups all purpose flour

1/2 cup sourdough starter

3/4 cup full fat greek yogurt or sour cream

45 minutes

Mix together the wet ingredients followed by the dry. Stir in the blueberries last. In a muffin tin put in 12-15 liners and spray with cooking spray. Fill each muffin liner to the top with batter. Sprinkle the top of the batter with sugar. Cook at 425 for 8 minutes and then, without opening the over door, turn the oven to 350 and make for 12 additional minutes.

Reviews

MBGarv

5.0 stars

"Be sure to add 1/2 cup of melted butter. Instead of blueberries, I added 1/4c orange juice, zest of one orange, and a 1/2-3/4 cup dried cranberries. Batter was thick and a little bit sticky, so I was uncertain how they'd turn out, but they were incredible! Great texture and flavor. I think the sourdough really helped the muffins rise and give them a nice airy crumb. Would definitely make again as they were very easy and fast! Some of the best muffins I’ve had!"