Sourdough blueberry muffins

Blueberries are not common here, so they are a bit expensive. They are used in muffins, smoothies, pies, jams and in fruit based yogurts and cereals. They are super rich in antioxidants. It is the pigment anthocyanin that give its deep blue purple colour.

The red hibiscus flower is from our garden. It is one of the plants that the name "rose of sharon" refers to. Flowers are abundantly used in Hindu worship. The red hibiscus is used for the puja of Goddess Kali.

The dry ingredients are,

All-purpose flour - 258 g

Cinnamon powder - 1 and 1/2 tsp

Rock salt, crushed - 1/4 tsp

Baking soda - 1/2 tsp

The wet ingredients are,

Sourdough - 227 g

Organic eggs - 2

Milk - 1/4 cup

Melted butter - 57 g

Honey - 170 g

Blueberry, frozen - 100 g

Organic jaggery - for sprinkling

Combine the dry ingredients and wet ingredients separately. Add the dry ingredients into the wet bowl in batches.

Add blueberry and mix gently.

Spoon into muffin moulds and sprinkle jaggery on top.

Preheat oven to 210C. Bake for 20 minutes.

Remove from moulds and let it cool for 15 minutes.

Recipe ref : https://www.kingarthurbaking.com/recipes/blueberry-sourdough-muffins-recipe