Strawberry & blueberry sourdough muffins
These muffins are so easy to make, and the kiddos and husband love them! If you don’t want to do berries you can substitute whatever you want in here.
Ingredients
325 grams flour (I like to use bread flour, but you can use all-purpose)
200 grams sourdough starter
4 teaspoon (6 grams) baking powder
1 teaspoon cinnamon
300 grams sugar
2 large eggs
142 grams butter melted
1 teaspoon
140 grams milk
300g mix of strawberries & blueberries (fresh)
1 teaspoon vanilla extract
Directions
Preheat the oven to 425F / 218 C and line a large muffin tin (6 muffins).
You can do smaller muffins but make sure to bake for less time.
In your standing mixer mix, flour, baking powder, cinnamon, and salt.
Add your sugar, melted butter, egg, milk, sourdough starter, and vanilla extract. Mix until just combined.
Then fold in the berries.
Transfer the dough to prepared muffin tin. I use an ice cream scoop as it is the perfect amount for the large muffin tin!
Bake at 425F / 218 C for 8 minutes and then reduce the temperature to 350F / 177 C for 18 minutes or until toothpick comes out clean.
Transfer the muffins to a wire rack and cool.