Blueberry Muffins

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Sourdough makes incomparable blueberry muffins. You can also
make this recipe without the blueberries if you wish. With or without
them, serve these muffins with lots of butter and jam. They are
perfect for breakfast.


1 recipe altered Ambrosia Batter
Use 1 cup starter, 1 1/4 cups all-purpose flour, 1 cup water,
1/4 cup toasted wheat germ.
3/4 cup blueberries, well drained if canned
1 egg, slightly beaten 1/2 cup brown sugar
3/4 cup whole wheat flour 2 teaspoons baking powder
1/3 cup powdered milk 1/2 teaspoon salt
1/4 cup butter

Mix the egg with the Ambrosia Batter. Separately, combine all the
dry ingredients and then cut in the butter. Add the Ambrosia
Batter and stir only enough to wet the ingredients. The batter
should have a lumpy, rough-textured appearance. Very gently mix in
the blueberries. Pour the completed batter into buttered and
floured muffin tin, filling each cup 3/4 full. Place muffin tin in
an over which has been preheated at a setting of "warm." Allow the
muffins to rise for 15 minutes, remove from the oven and reset it
to 400 degrees. When the oven is hot, bake the muffins for 25 to
30 minutes.