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Sourdough Blueberry-Bran Muffins




Source of Recipe


Internet


List of Ingredients




1/2 cup sourdough starter, at room temperature
1 cup warm butter milk (90 degrees)
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup melted butter
1 large egg
1 cup fresh or frozen unsweetened blueberries
1/2 cup whole-wheat flour
2 cups bran flake cereal
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp ground cinnamon


Recipe



In a large bowl, mix starter with buttermilk and all-purpose flour. For sourest flavor, cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours. To speed, omit standing; proceed.

Add sugar, butter, and egg to starter mixture; stir well. Gently stir in berries. In a bowl, stir the remaining ingredients together. Pour starter mixture over flour mixture. Stir gently until evenly moistened; batter will be lumpy. Heap into 10 greased 2 3/4-inch muffin cups. Bake in a 425 degree oven until a toothpick comes out clean, 25-30 minutes. Loosen with knife; invert on rack. Serve warm or cool.

Makes 10 muffins.