Blueberry Sourdough Muffins Recipe | Samsung Food App
Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled muffins with a bit of cornmeal crunch are a great way
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Cooking tools:
- Kitchen scale
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Microwave
- Cooling rack
Ingredients
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 cup (138g) yellow cornmeal preferably whole grain
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 cup (227g) sourdough starter ripe (fed) or discard
- 1/4 cup (57g) milk
- 1 large egg
- 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
- 1/2 cup (156g ) maple syrup or 1/2 cup (170g) molasses or honey
- 2 cups (340g) blueberries fresh or frozen
- Demerara sugar or coarse sparkling sugar for sprinkling tops
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