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Blueberry Sourdough Muffins
Ingredients
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (138g) yellow cornmeal, preferably whole grain
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1 cup (227g) sourdough starter, ripe (fed) or discard
  • ¼ cup (57g) milk
  • 1 large egg
  • 4 tablespoons (57g) melted butter or ¼ cup (50g) vegetable oil
  • ½ cup (156g ) maple syrup or ½ cup (170g) molasses or honey
  • 2 cups (340g) blueberries, fresh or frozen
  • Demerara or coarse sparkling sugar, for sprinkling tops
Steps
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