Sourdough Blueberry Muffins
Muffins, notwithstanding a bizarre song by the late Frank Zappa, are fine foods, and they are a great way to start a day, to brighten a covered dish function at work or church, or to just tell someone that you think they are special.
Also, they are a great way to use up an extra cup or two of starter that you might be wondering what to do with. This recipe, like most muffins, is a quick-bread recipe. It rises due to the interaction of the sourdough starter's acid and the baking soda. As a result no rise time is required. Just mix and pop in the oven. As with any muffin, take care to not over-mix the batter.
These muffins are not very sweet. If you prefer a sweeter muffin, increase the sugar to 1/2 cup. Some diabetics use fructose as the sweetener instead of sugar. I use regular size muffin pans (about 2 inch size) and fill the cups to the top to make good size muffins. Let them cool a few minutes in the pans for easier removal.
Depending on the size muffin tins you use, and how full you fill them, this recipe should make six to eight muffins.
Volumetric Measure (Cups) Ingredient Grams Baker's Percentage (4)
1 each Egg 50 Grams 41.7%
1 tsp Vanilla Extract 4.9 Grams 4.2%
1/4 Cup Light Olive Oil 52 Grams 45%
1 Cup Sourdough Starter 270 Grams 233.3%
1 Cup Whole Wheat Flour 120 Grams 100%
3/4 Cup Frozen Blueberries 71 Grams 60.8%
1/4 Cup White Sugar 48.5 Grams 41.7%
1/4 tsp Salt 1.5 Grams 1.25%
1 1/3 tsp Baking Soda 4.9 Grams 4.2%
Preheat oven to 425F.
Prepare your muffin cups by oiling them and dusting them with flour. Alternately, you may spray your muffin cups with Baker's Joy or another oil that has flour in it.
Mix the wet and dry ingredients quickly and spoon into your muffin cups. Depending on the size of your muffin cups, and how full you fill them, this should be between 6 and 8 muffin cups.
Bake at 425 for about 20 minutes.