Sourdough FAQ Recipes
Sourdough Blueberry Muffins
#       From: julie@eddie.Jpl.Nasa.Gov (Julie Kangas)

Here's the recipe for blueberry muffins from the 
Jake O'Shaughnessey's Sourdough Book.

[shameless cut and paste follows]

                               Blueberry Muffins

          Sourdough makes incomparable blueberry muffins.  You can also 
     make this recipe without the blueberries if you wish.  With or without 
     them, serve these muffins with lots of butter and jam.  They are 
     perfect for breakfast.                                             

        1 recipe altered Ambrosia Batter
           Use 1 cup starter, 1 1/4 cups all-purpose flour, 1 cup water, 
           1/4 cup toasted wheat germ.  
        3/4 cup blueberries, well drained if canned
        1 egg, slightly beaten                    1/2 cup brown sugar
        3/4 cup whole wheat flour                 2 teaspoons baking powder
        1/3 cup powdered milk                     1/2 teaspoon salt
        1/4 cup butter

        Mix the egg with the Ambrosia Batter. Separately, combine all the 
        dry ingredients and then cut in the butter.  Add the Ambrosia 
        Batter and stir only enough to wet the ingredients.  The batter 
        should have a lumpy, rough-textured appearance.  Very gently mix in 
        the blueberries.  Pour the completed batter into buttered and 
        floured muffin tin, filling each cup 3/4 full.  Place muffin tin in 
        an over which has been preheated at a setting of "warm." Allow the 
        muffins to rise for 15 minutes, remove from the oven and reset it 
        to 400 degrees.  When the oven is hot, bake the muffins for 25 to 
        30 minutes.  

These are very good.  I wouldn't have thought blueberries and
sourdough would go together but they do!