Quick Blue Berry Sourdough Muffins
Yummy, sourdough texture, not so sweet. Makes 12 muffins. By Amy McClean, R.D.
Begin with freshly cultured, room temperature Leavening that has already reached it’s peak volume. Culture about 10 hours, time will vary with room temperature. Avoid using refrigerated or excessively soured, flat Leaven.
2 C. Natural Leavening, fresh*
1 Tbsp. oil
4 Tbsp. natural sweetener
1/2 tsp. salt
1/2 tsp. soda (dissolve in 1 Tbsp. milk)
3/4 C. Blue Berries
Preheat oven to 375’F. Mix the first 6 ingredients together. Next incorporate the berries. Pour 1/4 C. batter in to regular-sized, well-oiled or foil lined muffin pans. Avoid paper liners. If you’d like them slightly sweeter, add an additional tablespoon of sweetener on top. Bake 20 minutes. Cool and serve.