I have a confession to make: I had a rough time with my sourdough starter. I know the rest of the world is gleefully growing yeast, such was not my experience. I had a great go of it for about 10 days – with some amount of bubbling and lots of discard – before the starter grew exhausted and punked out.
But – prior to my Sourdough Starter becoming a Sourdough Stopper – I made a few great recipes, including these blueberry muffins. Cornmeal adds the “crunch” and Demerara sugar creates a sweet and crackly top – and the cake itself is sweet, burst-y with ripe blueberries and super moist.
In so far as my future with sourdough starters – well, more on that to come! I’m just superstitious enough now to say anything, but *hopefully* I’ll have more to say soon 😉.
Preheat the oven to 425°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers.
Combine the dry ingredients in a mixing bowl.
In a second bowl (or in the bowl of a stand mixer), beat together the starter, milk, egg, melted butter, and sweetener. Blend the dry ingredients with the wet, taking about 20 seconds. Gently stir in the blueberries just until blended.
Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar.
Bake the muffins for 25 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don’t let them cool in the pan, or they’ll steam and the outside will become tough.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.