Blueberry Sourdough Muffins
I am going to share a couple more breakfast recipes that use sourdough starter. I was in LOVE with these muffins! They are sweetened with pure maple syrup, are loaded with blueberries, and incorporate cornmeal. Delicious.
This recipe was adapted from King Arthur Flour. I used whole wheat pastry flour instead of all-purpose flour, and added vanilla extract. Wholesome and tasty!
I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes.
My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberry, breakfast, cornmeal, discard, honey, maple syrup, molasses, muffins, sourdough, starter, whole wheat, whole wheat pastry flour
These sound great. I’m always on the lookout for sourdough recipes.
Great! I have even more sourdough recipes to share. I will make these muffins a million times with my sourdough discard- they were wonderful. 🙂
I’m a blueberry lover, so this takes the cake. 😍🌿
Me too. My daughter was suggesting other flavor profiles this morning… I suppose I’ve dominated our pancakes/waffle/muffin profile with blueberries!
And that’s a problem because… 😜