- In a stand mixer, combine sourdough starter and whole wheat flour.
- Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is exposed to the air.
- Let sit at room temperature for at least seven hours.
- The dough will rise some while it sits.
- If any of it has gotten exposed to the air and gotten dry, just remove those bits so you don’t have little dough nuggets in your final product.
- When you’re ready to bake, preheat the oven to 400 degrees.
- Prepare a muffin pan with papers or grease the cups.
- In a separate bowl, mix together all other ingredients except for blueberries and baking soda. Add those ingredients to the dough in the mixer’s bowl and mix together.
- Once all the ingredients are mixed and have come together as a batter, sprinkle the baking soda in the bowl and mix batter again briefly to incorporate.
- Fold in blueberries and scoop batter into prepared muffin pan.
- Bake for 20 min. Makes 8-12 muffins.
* I have also made this recipe as pumpkin muffins. Instead of blueberries, mix in 1/2 C pumpkin puree (I add it to the same bowl in which I’m mixing the egg, honey, oil etc.). In addition to the cinnamon, I also added about 1/4 tsp ground cloves, 1/4 tsp ground coriander and 1/4 tsp ground nutmeg. Adjust spices to your liking.
* Katie’s note: There’s still baking soda in the muffins, so don’t worry if your starter doesn’t seem like it’s ready to have much lifting power yet!
* Papier Mache: Ok, so this one really isn’t a recipe, but I did use discarded starter for papier mache once! After all, papier mache is just flour and water. Two parts water to one part flour, so just add some more water to your starter and have fun crafting!