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Sourdough Blueberry Muffins

Magdalena Marsden
Perfect recipe for discarded sourdough starter, these blueberry muffins are a healthy breakfast treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Cake
Cuisine American

Ingredients
  

  • 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
  • 1 egg
  • 3/4 cup sourdough starter
  • 1 cup blueberries

Instructions
 

  • 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.