Whole Wheat Sourdough Blueberry Muffins

Can't Hold Back Any Longer! Yes, yes, yes, it's been a LONG time (for me) since I added another Sourdough recipe; this one, however, is a sourdough quick bread that requires no kneading. I like to make this recipe with frozen mixed berries or cranberries and it's so yummy that I even like it made with the whole wheat flour.

1 egg
1 tsp vanilla
1/4 tsp salt
1/4 c. oil or butter
1 c. sourdough starter
1 c. whole wheat flour
1 tsp baking soda
1/4 - 1/2 c. sugar 
1/2 c. blueberries or other berries

Preheat oven to 425F.

Combine dry ingredients in small bowl. Stir in berries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones. Mix quickly and spoon into 6 muffin cups (spray cups with Pam or Baker's Joy). This recipe doubles easily. If you are using cranberries or like a sweeter muffin, use the larger amount of sugar.

This recipe makes 6 large muffins - fill the liners to the top with batter

Bake at 425 for about 20 minutes.