Welcome to Sourdough
Sunday Sunday Sunday (Apparently I’m not good at scheduling posts, so today is Sourdough Monday instead) !! LOL Sorry, I couldn’t help myself!
I never would have guessed that you could make muffins from a sourdough starter, but I am so glad that I did!! These muffins are not as “cakey” as muffins tend to be. They had a bit of a bite to them, and the tanginess from the sourdough starter was wonderful! I also really enjoyed the fantastic streusel crumb layer on top of these. All in all, I was really impressed with these muffins and will be making them a lot!
I made these really early in the morning, before Ladybug was up. I was trying to get them in and out of the oven before she woke up, so I was kinda rushing it. I used frozen blueberries (since fresh blueberries are now $4 for 1/2 a pint!) and I did not wait for them to thaw. Hence, purple swirled muffins! But I kind of liked it, and I think Ladybug did, too. She kept pointing at the swirls and gabbering about them.
The only thing that I did not like about these muffins was the giant mess that the crumb topping made. Oh, it was delicious, and totally worth it, but I had to excavate the muffins from the pan. And I won’t even tell you how long I had the pan soaking in the sink before I could get it clean. So maybe don’t use all of the topping mixture. Or do, because its good.
Sourdough Blueberry Muffins (A Good and Simple Life)
1 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 cup blueberries
1 cup active sourdough starter
1/4 cup butter, melted and slightly cooled
1 tsp vanilla extract
1/2 cup sugar
1/3 cup whole wheat flour
1/4 cup butter, very soft
1 1/2 tsp cinnamon
Preheat oven to 425 Degrees.
Grease muffin cups, or line with muffin liners.
In a small bowl, combine the dry ingredients.
In a large bowl, combine the wet ingredients, and then add the blueberries.
Add the dry ingredients into the wet ingredients and mix until just combined.
Spoon into muffin cups
In a small bowl mix together the sour, flour, butter and cinnamon with a fork until well combined.
Sprinkle on top of the muffins.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Yield: 12 muffins