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Sourdough Blueberry Muffins
Ingredients
  • 145g all-purpose flour
  • 65g whole-grain spelt flour
  • 1 teaspoon baking powder ( 4g)
  • ½ teaspoon baking soda ( 2g)
  • ½ teaspoon salt ( 3g)
  • 100g butter, melted and slightly cooled (just shy of one stick)
  • 150g sugar
  • 105g egg ( 2 large eggs)
  • 1 teaspoon vanilla extract ( 4g)
  • 70g ripe sourdough starter
  • 52g sour cream
  • 270g blueberries
  • zest of one lemon (optional)
  • turbinado sugar for topping (optional)
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