Sourdough Blueberry Muffins
1 cup sourdough starter2 cups all-purpose flour
1/2 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
milk (added 1 TBS. at a time)
1 cup blueberries
1 TBS. flour (to coat the blueberries)
Heat oven to 350 degrees. Liberally butter muffin tins if not using liners. Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, and vanilla extract; stir well. You want your batter to be thick but not too thick to be able to stir in the blueberries. Add the milk, a tablespoon at a time, until it is the right consistency. Toss blueberries with flour. Add Blueberries to batter and stir well to incorporate. Spoon batter into muffin tins, filling each about 3/4 full. Bake for 25 minutes or until done (when a toothpick comes out clean).
EDITED: Recipe amended 9-21-11
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