Keeping with my sourdough obsession, I had to try to make blueberry muffins. There's a lot of ingredients here but not too many steps, and I've been able to make this recipe multiple times with the same result. These also freeze very well for a couple of months. I'm using blueberries here, but I used a frozen batch of mixed berries which work just as well. This makes 12 muffins.
Ingredients:
1 stick melted butter
1/2 cup sourdough starter discard
1/4 Greek yogurt or sour cream
1 tsp vanilla
1/2 cup white sugar
1/4 cup brown sugar
2 eggs
2 T milk (may need to add more if the batter is too thick)
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1-1 1/2 cups of fresh or frozen berries
Topping: sprinkle brown sugar + cinnamon
Instructions:
1) Mix the flour, soda/powder, cinnamon, blueberries by hand
2) Separately combine the remaining ingredients and fold into dry ingredients
3) Scoop into a greased muffin tin until 3/4 full and add the sugar/cinnamon topping
4) Bake 350 F for 20-22 minutes or until a skewer comes out clean. Let sit in the tin 5 minutes before removing
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