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.
- 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
- Preheat oven to 350 F (~177 C).
- Combine all the dry ingredients together in a large mixing bowl, including both the lemon zest and the blueberries.
- Separately, whisk together the wet ingredients, including the sourdough starter.
- Pour the wet ingredients over the dry ingredients.
- 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.
- 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.
- Bake for ~ 20 minutes.