Sourdough Blueberry Muffins

If you like to eat your muffins in a bowl with some milk, then use 2 cups of blueberries in this recipe. But if you're like me, and you like your muffins to hold their shape, then just use 1-1/2 cups. You can use fresh or frozen. This is not an overly sweet muffin, so if you want, add more sugar.

1-1/2 cups flour
1/2 cup whole wheat flour or oat bran
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1-1/2 to 2 cups blueberries
1/2 cup melted butter
1/2 cup milk or ricemilk
1/2 cup starter

In a large bowl, whisk together dry ingredients. Add blueberries and mix to cover. In a small bowl, mix starter, milk, and butter; stir well, breaking up the starter.

Pour wet mixture into dry mixture, stirring only as much as necessary to combine ingredients.

Grease and flour a 12-cup muffin pan; fill with batter. Bake at 350 for 20-25 minutes.

My favorite way to make these muffins is to bake a batch the night before, then leave the muffins in the pan overnight. In the morning they slip right out of the pan and hold their shape. (I use a stoneware muffin pan.)

I have also used 1 cup unbleached white flour + 1 cup freshly milled whole grain wheat flour in place of the flours.