The Perfect Grab and Go Breakfast!! Sourdough Blueberry Muffins!! Homemade Blueberry muffins

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Blueberry muffins are such a favorite of mine! They are great for breakfast or as a yummy snack. Sourdough makes them easy on the stomach and adding half whole wheat can make this a hearty delicious treat. I love turning every day delights into sourdough treats, and I've dedicated my channel to sharing ideas of ways you can use your sourdough daily. What delicious treats do you want to make sourdough? Let me know in the comments, and together we can create something new!

Sourdough Blueberry Muffins

Ingredients

1 C fed starter (you may get away with unfed, they may be more dense)
1/2 C honey
1/2 C milk (or 3/4 C if you are using half whole wheat flour)
2 C flour (all purpose, or 1 C all purpose 1 C whole wheat)
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs
1/2 C melted butter
2 C blueberries

Instructions

1. Add starter, honey, and milk to a large bowl. Mix until the starter is dissolved in the milk. Then add the flour, and mix thoroughly until combined. Allow to ferment covered on the counter overnight, or at least 8 hours.

2. In a small bowl, mix salt, soda, powder and cinnamon together. Add this mixture to the large bowl and mix until thoroughly incorporated.

3. In a separate medium size bowl, combine eggs and melted butter. Then add this mixture to the batter.

4. Mix batter until all of the ingredients are completely incorporated. You can use a spoon, your hands, or a stand mixer.

5. Gently fold in the blueberries gently so you don't break them.

6. Using a muffin tin, fill muffin paper cups 3/4 full with batter (or you can generously grease the muffin tin and put them directly in). Cook at 375 for 25-30 minutes until brown on top. Enjoy!