Monday, July 20, 2015

Sourdough Blueberry Muffins

So our Monday Inspirational Sourdough Blueberry Monkey Bread turned into muffins. I am a moody mom today and so was my dough... So I thinned out the mixture and made muffins.
 Much better I think.... Lol! 

2 egg, slightly beaten
1/2 cup milk
1/2 cup sourdough start or buttermilk
1/2 cup vegetable oil or melted butter
3 cups flour
1 tsp. salt
1 1/2 cup sugar
3 tsp. baking powder
1 tsp. baking soda
1 cup blueberries, rinsed, or fresh or frozen

Beat egg slightly; stir in sour dough, milk and oil. Sift together flour, salt, sugar and baking powders and baking soda.
Combine both mixtures and blueberries, fold only until mixture is wet and lumpy, about 15 to 20 folds. The key to good muffins is not to over mix the batter.
Fill muffin cups 2/3 full. Sprinkle tops with coarse granulated sugar (such as turbinado) if desired.
Bake at 350°F for 20 minutes or less.

Makes 24 standard size muffins.

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