This Sourdough Blueberry Muffins recipe makes a delightful cross between a biscuit and a muffin, with a unique texture and bright flavor, thanks to the lemon zest. I use dried blueberries in this recipe, like the Sourdoughs would have done in their day, and find that the berries impart a pleasing chewiness. You can soak the blueberries in hot water for a few minutes to soften, but it’s not absolutely necessary (or use fresh blueberries).
How to Make Sourdough Bread
1 cup sourdough starter
4 tablespoons melted butter, cooled
1⁄2 cup sugar
1 teaspoon lemon zest
2 cups all-purpose flour
1⁄2 teaspoon baking soda
1 teaspoon baking powder
1 cup dried blueberries
Heat oven to 400°F. Coat muffin tins with nonstick spray.
Mix together sourdough starter, egg, butter, sugar and lemon zest. Sift together flour, baking soda and baking powder, and fold into sourdough mixture just until moistened. Do not beat or over mix.
Dust blueberries with a little additional flour and gently fold into batter. Divide batter evenly between 12 muffin tins.
Bake for 25 minutes. Serve with butter and blueberry preserves.
Yields 12 muffins.
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