I added some leftover sourdough starter to my standard blueberry muffin recipe and… voilà! Waste not. Want not. With flour being such a precious commodity these days, I’ve been looking for creative ways to use up the drabs of my sourdough starter that don’t make it into my bread. I think I’ve hit upon a great use for it with this recipe. If you don’t have a sourdough starter on hand, exclude it from this recipe, and you’ll still have a good blueberry muffin recipe – the starter just gives it a special little boost of flavor. I think that the last blueberry muffin recipe I posted was listed as a work in progress since it didn’t quite deliver on exactly what I want out of a blueberry muffin, but in the intervening years I’ve hit upon the recipe below, which I’ve come to love. The recipe is also highly adaptable – hence the inclusion of the sourdough starter.

Recipe makes ~ 12 muffins.

Ingredients:

• 1 1/2 cups Flour
• 1/2 cup Sugar
• 1 tbsp Baking Powder
• pinch of Salt
• zest from 1 Lemon
• 1 Egg
• 1/2 cup Milk
• 1/2 cup Butter (melted)
• 1/2 cup Sourdough Starter (optional)
• 1 cup Blueberries

Directions:

1. Preheat oven to 350 F (~177 C).
2. Combine all the dry ingredients together in a large mixing bowl, including both the lemon zest and the blueberries.
3. Separately, whisk together the wet ingredients, including the sourdough starter.
4. Pour the wet ingredients over the dry ingredients.
5. Fold the wet ingredients into the dry ingredients. Don’t over mix – it is all right if there are still a few lumps of flour visible.
6. Scoop the muffin dough into a greased or paper lined muffin tin. Optional: I sprinkled some sanding sugar on top of my muffins before baking.
7. Bake for ~ 20 minutes.