This recipe is perfect when you have some sourdough starter leftover and if you don't want to throw away your old starter when you feed it. The sourdough starter doesn't have to be very active, but if it is it helps to make these blueberry muffins extra light and fluffy. I use wholemeal (or whole wheat) flour with this recipe to make the muffins a little bit healthier, but you can easily use just white flour or even bread flours with low gluten, such as spelt flour.
Another little note as you are just about to make this recipe. Like with any other muffin recipes, make sure that you don't over mix the muffin mixture. And by overmixing I mean, the mixture needs to come together, but not to form a smooth dough. It will have some lumps in it and dry bits as if it's not perfectly mixed. As strange as it sounds, this undermixing make the dough extra light and fruffy. If you mix the muffin mixture to the point where you have a smooth dough, your muffins will end up rubbery and quite tough.
If you don't have powdered milk, you can replace the 1/2 cup of water with full-fat milk or a little bit of cream (yoghurt) and milk. The whole idea of using powdered milk is because you want to make the dough extra milky without watering it down too much. A lot of muffin recipes also use buttermilk, which reacts with the soda making the baked muffins light and soft.
You are also adding your own sourdough starter, which might vary in thickness, depending on how much water you are used to add in. Ideally you want to have 50% water and 50% flour in your sourdough starter, but I know that's not always possible. The powdered milk counteracts this and if you feel that your sourdough starter is very watery I woulnd't add it the whole 1/2 cup of water, perhaps just a half of it or even less depending on how the muffing mixture feels.
These blueberry muffins are perfect treat for breakfast or afternoon snack. I always make a batch and freeze at least half of them to keep for later. It's great to know that I can have my blueberry sourdough muffins any time, I just need to defrost them!
Serving Size: 6
1/2 cup whole wheat flour
1 1/2 cups white flour
1/2 cup sunflower oil, coconut oil or similar
1/2 cup caster sugar
1/4 cup dry skim milk powder
3/4 teaspoon of soda
3/4 teaspoon of salt (or to taste)
1/2 cup water
3/4 cup sourdough starter
1 cup blueberries
Place the flours, sugar, oil, powdered milk and sugar in a mixing bowl. In a separate mixing bowl dissolve soda and salt in
water and add to the first mixing bowl along with an egg and sourdough starter. Slowly mix just until all ingredients are blended. Don't overmix the dough; otherwise, the muffins could end up tough inside. Add blueberries and mix in carefully so that you don't break the skin on the berries. Spoon into a greased muffin tin lined with paper muffin cups, filling cups half full.
Bake at preheated oven on 180C or 350 deg F for 30-35 min until golden.