Whole Wheat Sourdough Blueberry Muffins

Blueberry muffins are a favorite around here, and it's also a great way to use up the "discard" sourdough starter for when you feed your starter.


Stir together loosely in a medium bowl:
1 egg
1/4 tea almond extract
1/4 cup softened butter (or vegetable or coconut oil)
1 cup sourdough starter
1 cup organic whole wheat flour
1 tsp baking soda
3 TB sugar
1/2 tea salt
1/2 to 3/4 C frozen blueberries

Scoop or pour into oiled muffin pan. (I got 9 medium to large muffins out of this recipe)

Bake 15-25 minutes at 375F or until done in the middle.  Best when eaten hot!

No comments: