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Sourdough Blueberry Muffin

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Recipe

 

Yield

1 dozen

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup whole-wheat flour
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1 ½ cups all-purpose flour
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½ cup vegetable oil
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½ cup sugar
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¼ cup milk, skim, (non fat) powder
skim powder
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¾ teaspoon baking soda
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¾ teaspoon salt
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½ cup water
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1 each eggs
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¾ cup sourdough
*
1 cup blueberries
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Ingredients

Amount Measure Ingredient Features
118 ml whole-wheat flour
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355 ml all-purpose flour
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118 ml vegetable oil
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118 ml sugar
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59 ml milk, skim, (non fat) powder
skim powder
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3.8 ml baking soda
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3.8 ml salt
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118 ml water
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1 each eggs
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177 ml sourdough
*
237 ml blueberries
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Directions

Place first five ingredients in mixing bowl.

Dissolve soda and salt in water and add to mixing bowl along with egg and sourdough starter.

Mix just until all ingredients are blended (by hand, not with mixer.)

Add blueberries and mix in carefully so as not to break the skin on the berries.

Spoon into greased muffin tin, filling cups half full.

Bake at 350℉ (180℃) 30 to 35 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 61043% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 587mg 24%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 6%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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