Sourdough Blueberry Muffins
No rising, no wait time, just a quick and simple use of your sourdough starter summer harvest berries.
Also, for the sake of time, no dramatically long blog intro. Just a quick recipe here, you’re welcome. 🙂
1 C sourdough starter
1/2 C Vegetable oil ( I subbed lard here and they were divine )
3/4 C water
1/2 C brown sugar
1 Tbsp lemon juice
2 C flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinammon
1 1/2 C frozen/fresh blueberries, or any berries of your choosing
Crumb Topping: 1/4 cup granulated sugar, 1/4 cup flour, 2 tbsp cold butter or lard pressed until crumbly with a fork
Using two mixing bowls, combine first six ingredients in one bowl. In second bowl mix flour, baking soda, salt, and cinammon. Add dry mixed ingredients to wet, stirring gently to just combine. Fold in berries. Fill muffin cups to 2/3 full and sprinkle some of crumb topping on each. Or, if your like me and only have one pan, fill the first pan then use the rest to make a muffin-loaf! Highly recommend that one.
Bake at 350′ for 35-40 minutes.