This is not your ordinary muffin, our homemade sourdough blueberry muffins are light and airy, but also moist and filled with sweet blueberries.
Perfect for breakfast, an afternoon pick-me-up, or a quick bite between meetings at work! Pop one in a lunchbox or backpack for the kids to enjoy at school, and solve those vending machine temptations!
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Sourdough blueberry muffins are dense like English muffins so they can easily be slathered with thick pats of butter, jam, or even cream cheese! For an even healthier version, switch out the flour for whole wheat and add a tablespoon or two of bran for an extra shot of fiber! Serve these amazing muffins alongside breakfast strata with sausage or a strawberry mango smoothie!
Why Use a Sourdough Starter?
Sourdough is a living organism that brings so much flavor to breads and it works perfectly for these muffins! Also, some people may find sourdough easier to digest. Sourdough creates a bread-like texture that gives these muffins an incredible rise with a fluffy, moist interior. The starter brings a unique flavor to these muffins. Honey, molasses, and berries bring a deep but lightly sweetened flavor. These are so yummy toasted or grilled!
And, if you’re looking for a way to use sourdough discard, I’ve definitely got a few ways in mind! These muffins are amazing, and we love making sourdough chocolate cookie bars, and seeded sourdough soda bread.
How to Make Sourdough Muffins
A sourdough starter may seem fussy, but it’s super easy to maintain! If you are a baker with leftover starter but not enough for another loaf, make sourdough discard blueberry muffins and don’t let that bright, delicious, starter go to waste! Or, like me, save the sourdough discard in the fridge until you’re ready to use it!
If you are not a baker but interested in getting started with a soughdough starter, I recommend this starter kit on Amazon. It’s a fun and flavorful ingredient to add to your breads, buns, and even pizza dough.
Let’s get started on these muffins:
- Preheat oven and prepare muffin tins with liners or pan spray.
- Combine the dry ingredients together thoroughly and set aside.
- Prepare the wet ingredients in another bowl. Gently fold the wet to the dry ingredients until just moistened.
- Fold in the berries and bake until a wooden pick comes out clean.
Cool muffins in the tin on a wire rack and then remove from the rack and serve or store.
I’ve been making these about once a week these days especially during blueberry season!
Sourdough Muffin Add-Ins
Sourdough starter muffins are so versatile!
We love that we can add in goodies like bananas, chocolate chips, dried cranberries, diced rhubarb, and pumpkin.
Everyone has leftover zucchini as summer comes to an end. Shredded zucchini is a perfect addition to sourdough muffin recipes!
But get creative with your own add-ins— these muffins are great for experimenting!
How to Store Sourdough Muffins
Sourdough muffins can be kept at room temperature for up to 4 days in a sealed container, zippered bag, or a Stasher bag.
- Store them with a slice of bread to soak up any extra moisture, which helps prevent them from getting soggy (optional).
- Sourdough muffins can also be frozen. Wrap individual muffins in plastic wrap, and label with the date. Simply pop one out of the freezer and it will be thawed in an hour or so!
Sourdough Blueberry Muffins
Equipment
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sourdough starter (227g), fed or discard
- ¼ cup milk
- 1 egg
- ¼ cup olive oil or melted butter
- ¼ cup honey
- ¼ cup molasses or additional honey
- 2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 425°F. Grease a 12 cup muffin tin.
- In a large bowl, combine flour, cornmeal, cinnamon, baking soda and salt.
- In another bowl, mix together sourdough starter, milk, egg, olive oil, honey, and molasses.
- Add wet ingredients to dry ingredients and fold until just combined. Carefully fold in blueberries.
- Evenly divide the batter between 12 muffins.
- Bake for 25 minutes, or until a toothpick comes out clean.
- Allow to cool in the muffin tin for 5 minutes, then move to a cooling rack.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from King Arthur Flour
