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Sourdough Blueberry Banana Muffins

Sourdough Blueberry Banana Muffins

Michele Genest
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Servings 12

Ingredients
  

  • 1/2 cup unsalted butter 1/4 lb, at room temperature
  • 2/3 cup light brown sugar packed
  • 2 large eggs
  • 1/2 cup sourdough starter either active or unfed *
  • 1 3/4 cups mashed ripe banana about 3 large bananas
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp table salt
  • 1 cup wild blueberries
  • 3/4 cup chopped nuts—walnuts pecans, almonds—up to you!

Instructions
 

  • Preheat the oven to 350F. Grease a 12-cup muffin tin, or line cups with paper liners.
  • Beat butter and brown sugar until smooth and blended. Beat in eggs, one by one. 
  • Stir in sourdough starter (or yogurt, if using), mashed banana and vanilla. Add baking soda and baking powder and stir well to combine.
  • Whisk flour, spices, and salt together and add to the banana mixture. 
  • Stir in blueberries and chopped nuts. Spoon batter into the prepared muffin cups, dividing it evenly. 
  • Bake in the preheated oven for 30 minutes, or until a tester inserted in one of the muffins comes out clean. Serve warm or at room temperature. Store in a tin for up to five days, or freeze for up to three months.

Notes

*If you don’t have sourdough starter, substitute 1/4 cup buttermilk and 1/4 cup all-purpose flour.