Sourdough Blackberry Muffins

Sourdough Blackberry Muffins

from heartscontentfarmhouse.com
35 min
12 servings

Moist, easy to make, and topped with sparkling sugar. A sweet snack or breakfast made with your trusty sourddough starter

Ingredients

  • ¾ cup white sugar
  • ⅓ cup vegetable oil (can substitute with melted butter)
  • 1 egg
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons milk (2% or whole)
  • ½ cup sourdough starter
  • 1¼ cup blackberries
  • Coarse sparkling sugar for topping

Directions

  1. 1

    Prep. Preheat oven to 400°F with the rack in the center position. Line a muffin tin with paper liners.

  2. 2

    Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

  3. 3

    Add wet ingredients. Add the vegetable oil, milk, egg, and sourdough starter. Stir until just combined. Be careful not to over-mix; the batter will be thick.

  4. 4

    Add blackberries. Gently fold in the blackberries, ensuring they are evenly distributed.

  5. 5

    Assemble. Fill each muffin cup about ⅔ full with batter. Sprinkle the top of each muffin with a generous amount of coarse sparkling sugar.

  6. 6

    Bake. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffins should have golden tops when they are done. Serve warm or at room temperature.