I’ve been looking for inventive ways to use my sourdough starter. After scanning the King Arthur Flour website on sourdough, I found these blueberry muffins. I made a few adjustments which I’ve put in below. Being a southerner, maple syrup was a non-starter, so I switched to cane syrup, available in many grocery stores or online. I also coated the top with cinnamon sugar (mix half cup sugar with 2 tablespoons cinnamon). I was using big blueberries from a you-pick farm, so I dropped that amount slightly (do use the full two cups if using grocery sized blueberries).
The resulting muffins are hearty without being heavy. They are lightly sweet with a burst of blueberry in every bite. I’m posting them with some of the beads from the Krewe of Nyx parade last night.
Sourdough Blueberry Muffins
1 cup all purpose flour
1 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup sourdough starter
1/4 cup milk
1 large egg
1/4 cup melted butter
1/2 cup cane sugar or honey
2 cups blueberries, fresh or frozen
Cinnamon sugar for dusting tops of muffins
Preheat the oven to 425°F. Line a 12-cup muffin pan with papers and lightly spray the inside of the papers with oil.
Whisk together all the dry ingredients in a mixing bowl.
In a second bowl, beat together the sourdough starter, milk, egg, melted butter and sweetener. Blend the wet ingredients with the dry until the batter just comes together. Gently stir in the blueberries until blended.
Fill the cups of the prepared pan with the batter; sprinkle the tops of the muffins with cinnamon sugar.
Bake the muffins for 25 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan.