Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. The sourdough makes it a dense, yet tender muffin, and the addition of cinnamon brings on a whole new flavor as well as color. Our middle daughter and her family are always excited when I make these muffins, because, of course, I am pleased to share with them.
Preheat oven to 425 degrees. Spray muffin tin with baking spray or line with muffin papers.
Prepare the Batter
In a large bowl, mix together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon.
Place the sourdough starter in another bowl along with the whole milk, vegetable oil, and large egg. Mix together with a fork or dough whisk to combine. Blend the sourdough into the flour mixture, until thoroughly combined.
Gently fold in the fresh or frozen blueberries just until blended.
Bake the Muffins
- Try not to overmix the muffin batter to avoid coneheads that might develop during baking, or a tough crumb.
Spoon batter into the prepared muffin cups, filling two-thirds full. If desired, sprinkle with decorator sugar or Demerara sugar.
Bake in preheated oven for 15-20 minutes, until lightly browned. Remove from oven and allow to set for 5 minutes before placing on a wire rack to cool completely.
Serve with butter or honey butter for brunch or a morning snack.
Store in a covered container for up to 3 days, or freeze in a plastic freezer bag for up to 2 months. This recipe will serve 10-12 people.