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Sourdough Blueberry Muffins Recipe
By Traci Smith | Mar 26, 2019
Sourdough Blueberry Muffins. Photo by Getty Images/jatrax.
Yields 12 muffins.
1 cup sourdough starter
1/2 cup oil
3/4 cup water
1/2 cup brown sugar
1 teaspoon grated lemon zest
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1-1/2 cups blueberries, fresh or frozen, thawed, and drained
Preheat oven to 375 F. Grease or line a muffin tin with liners. Set aside.
In a large bowl, combine sourdough starter, oil, water, egg, brown sugar, and lemon zest. Set aside.
In another large bowl, sift together flour, salt, baking soda, and cinnamon. Whisk to combine. Add to sourdough mixture, and stir just until combined. Do not beat or overmix. Gently fold in blueberries.
Divide batter evenly among muffin cups, and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Creating warm feelings through simple homemade bread with From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and her love of good food. From making simple yeast breads to learning how to bake a wide variety of sourdough-based breads, Miller’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread. Topics include fitting bread-baking into your schedule; low- and no-gluten baking, including gluten-free sourdough breads; using a wood-fired oven; recipes for every comfort zone, from flatbread to sourdough; and information about the science of baking.
This title is available in the Capper’s Farmer store or by calling 800-678-4883. Mention promo code MCFPAJZ2. Item #8879.
As a chef and farmer, my days are full of work, and yet I always stop and make time to enjoy seasonal produce as it comes to market. I have such a fondness for anything raspberry – my love for this fruit goes a long way back.
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