Blueberry Sourdough Muffins

Adapted from http://www.sourdoughhome.com/blueberrymuffins.html

A great way to use up an extra bit of starter is to make muffins or pizza dough. I made these muffins tonight and I am very pleased with how they turned out. Best of all, no rising!

Ingredients:
1 egg, free range

1 tsp vanilla

1/4 cup olive oil

1 cup sourdough starter

1/4 - 1/3 cup raw honey (depending on your sweet tooth)

1 cup whole spelt flour, freshly ground

1 tsp baking soda

1/4 tsp salt

1/2 cup blueberries

Preheat oven to 425F.

Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Mix gently and spoon into 6-8 muffin cups, greased.

Bake at 425 for about 20 minutes.

Here is a picture of my starter - light, bubbly and airy.