How To make Sourdough Blueberry Muffin
1/2 cup Whole wheat flour
1 1/2 cups White flour
1/2 cup Cooking oil
1/2 cup Sugar
1/4 cup Dry skim milk powder
3/4 teaspoon Soda
3/4 teaspoon Salt
1/2 cup Water
1 Egg
3/4 cup Sourdough
1 cup Blueberries
Place first five ingredients in mixing bowl. Dissolve soda and salt in water and add to mixing bowl along with egg and sourdough starter. Mix just until all ingredients are blended...by hand, not with mixer. Add blueberries and mix in carefully so as not to break the skin on the berries. Spoon into greased muffin tin..filling cups half full.
Bake at 350 deg 30-35 min from:Sourdough Success..by Carolyn B. Martens
How To make Sourdough Blueberry Muffin's Videos
The Best Sourdough Blueberry Muffins Recipe
Full Recipe Detail on How to make The Best Sourdough Blueberry Muffins head over here ~
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3 SOURDOUGH DISCARD recipes PART 2 in Sourdough Series
If you have a fairly new sourdough starter, you will be taking some out to feed it now and then as you are building the starter to be mature enough to bake beautiful loaves of bread. These 3 recipes make good use of the discard! I even make these regularly, even though my starter is good and strong.
Sourdough Pizza recipe:
Sourdough Biscuit printable recipe:
THE BEST SOURDOUGH BLUEBERRY MUFFINS
Easy Sourdough Blueberry Muffins Recipe | Inherited Recipes
Find the full recipe here:
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Easy Sourdough Blueberry Muffins
Delicious fruity muffins with a touch of sourdough starter and blueberry. This excellent easy sourdough blueberry muffins makes your breakfast or snack time memorable. For detail recipes please visit,
1 ½ cups ( 195g) all purpose flour + 1 tbsp of all purpose flour
3 /4 cups ( 150g) Sugar ( divided)
2 tsp ( 6g) Baking powder
¼ tsp (2g) Salt
1/3 cup (69g) Oil ( use your favorite)
1 large egg
1/3 cup (75g) Sourdough Stater/ discard
¼ cup Buttermilk/ Yogurt ( You can use milk also here)
1 cup (227g) blueberries
Zest of 1 lemon
1/2 teaspoon Vanilla extract
Sourdough Blueberry Muffins ~ Using Sourdough Discard ~ Sourdough
#sourdough #blueberrymuffins #KingArthurBaking
Join me in testing out a new recipe for Blueberry Muffins using sourdough discard. Lightly sweet muffins bursting with juicy blueberries with the flavors of cornmeal and sourdough in the background. Perfect for breakfast or an afternoon pick-me-up... YUM!
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (138g) yellow cornmeal, preferably whole grain
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup (227g) sourdough starter, ripe (fed) or discard
1/4 cup (57g) milk
1 large egg
4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
1/2 cup (156g ) maple syrup or 1/2 cup (170g) molasses or honey
2 cups (340g) blueberries, fresh or frozen
Demerara or coarse sparkling sugar, for sprinkling tops
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