Description
This recipe makes delicious sourdough blueberry muffin bread in a quick loaf style.
Ingredients
Scale
- 1 cup active sourdough starter
- 1/2 cup sourdough discard
- 1/4 cup milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the starter, discard, milk, and melted butter.
- Add sugar and salt, then stir.
- Incorporate baking soda.
- Gradually add flour, mixing until just combined.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Use fresh blueberries for the best flavor.
- Adjust sugar to your preference.
- You can add a streusel topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg