Sourdough Blueberry Muffins

Love sourdough? How about blueberry muffins? Well now you can have them both at the same time with these jumbo sized sourdough fresh blueberry muffins.

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Welcome to another exciting month of the Secret Recipe Club! This month I was assigned to Lynn’s blog Turnips 2 Tangerines.

While browsing her recipes, it didn’t take me long to realize that she has a serious repertoire of sourdough recipes. Evidently she participates in another cooking group that specializes in sourdough (Sourdough Surprises).

Since it had been awhile since my last sourdough recipe I decided now was the time. The hard part was choosing a recipe because like I said there were tons of them including banana butterscotch walnut sourdough scones, and sourdough brownies?! Who knew?

In the end I went with the blueberry muffins because with spring finally creeping back into out lives I was in desperate need of some fruit. And it also gave me an excuse to finally buy a jumbo sized muffin pan. I could have just used a regular muffin pan (and you can too of course) but when you can have a jumbo one, why not? Especially when they are as good as these.

The sourdough flavor was complemented by the sweet blueberries and the hint of lemon was perfect. I bet these would also be good with a crumble topping or even a simple sprinkle of coarse sugar before going into the oven.

Of course now that I have my sourdough starter happily bubbling along, I guess that means I will be whipping up some more sourdough things so stay tuned! And be sure to check out Turnips 2 Tangerines for other great recipes including some non-sourdough ones such as lemon tart with meringue cookies, stuffed mini peppers, and Hawaiian pork sliders.

One year ago: Whole Wheat Scone for One

Three years ago: Banana Bread French Toast

Four years ago: Sweet Potato Fries

SOURDOUGH BLUEBERRY MUFFINS

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Yield: 6 jumbo or 12 regular Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1 cup fed sourdough starter
• 1/2 cup vegetable oil
• 3/4 cup water
• 1 egg, room temperature
• 1/2 cup brown sugar
• 1 tsp grated lemon zest
• 1-1/2 cups blueberries, fresh or frozen (unthawed)

Directions

1. Preheat oven to 375 degrees. Lightly grease a 6-cavity jumbo muffin pan (or a regular 12-cavity pan).
2. In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
3. In a large bowl, stir together starter, oil, water, egg, brown sugar and lemon zest. Add the flour mixture a little at a time until just combined, do not overmix. Gently fold in blueberries.
4. Divide batter evenly into prepared pan. Bake for 30-35 minutes for jumbo (or 25-30 for regular sized) or until golden on top and springs back when lightly touched.
5. Cool for 10 minutes in the pan then remove to a wire rack to cool completely.

Did you make this recipe? I want to see!

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