Sourdough Blueberry Muffins

Step 1

Heat oven to 425°F. Line 12 standard muffin cups with paper baking cups.

Step 2

In a large bowl, whisk all-purpose flour, almond flour, baking soda, cinnamon and salt until well combined. In a separate medium bowl, whisk starter, maple syrup, milk, vegetable oil and egg until well combined. Whisk wet ingredients into dry ingredients until just combined. Carefully fold in blueberries.

Step 3

Spoon batter evenly into baking cups (they will be about 3/4 full). Sprinkle tops of muffins with demerara sugar, if desired.

Step 4

Bake muffins 25 to 30 minutes or until golden brown, domed and a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in pan, then carefully transfer muffins to a cooling rack to cool completely.