As I said in my sourdough pancake recipe, my grandma was great at sourdough baking, and I recently found her recipe for sourdough blueberry muffins! I have been on another sourdough kick, so I decided to give these a shot! I love muffins, especially blueberry, and I love how they can be an easy snack or breakfast if you are a person who is on the go (like me!)
This sourdough blueberry muffin recipe can be made with whole wheat flour, just regular flour, or both! The recipe is originally written with half whole wheat flour and half regular flour, but I did not have whole wheat flour, so I just used regular white flour! I will say, this is a dense muffin, and I don’t want to say “plain” but I believe they were written to be made as a healthier snack, with whole grains and blueberry. That being said, it can be very easy to dress them up and make them more on the “sweet muffin” side! You can dress them up by adding cinnamon, cardamom, lemon zest, or anything else you think would pair well!
Ingredients you will need:
Recipe Tips & Tricks
Sourdough starter! If you do not have a sourdough starter, you can make your own! I followed King Arthur Flour’s guide to make my own starter! If you want to buy a sourdough starter, I have heard great things about this one!
Reusable muffin liners! I bought reusable muffin liners probably a year ago, and I am never going back to paper liners! Not only are they good for the environment, but they are also so easy to use and clean! They are made of silicone, the same as the silicone baking mats, and the muffins cook perfectly and also pop right out of the liners so easily!
If you do not want to buy reusable muffin liners, then you could invest in a good-quality muffin pan. This recipe made about 18 muffins, and I only had 12 liners, but my husband bought me a nice Nordic Ware muffin tin for Christmas, and let me tell you, those muffins did NOT STICK AT ALL, and I didn’t even spray the pan. So if you are not the muffin-liner kind of person, a good quality muffin pan is worth every penny.
Baking Tools I used
How to make Sourdough Blueberry Muffins
This recipe is so simple to make, all you do is add all the ingredients into a bowl in order they are listed, and mix until incorporated! Make sure you do not over-mix the batter, otherwise the muffins will get peaks! They are delicious to eat right out of the oven with a little butter on top!
Sourdough Blueberry Muffins
Ingredients
- ½ cup whole wheat flour
- 1 ½ cups all purpose flour
- ½ cup oil
- ½ cup sugar
- ½ cup evaporated milk (can substitue heavy cream )
- 1 egg
- 1 cup drained blueberries
- ¾ tsp baking soda
- ¾ cup sourdough starter
Instructions
- Mix together ingredients in order of their listing, mix enough so the batter is fully encorperated and holds together nicely.
- Prepare muffin tins and add batter to fill the tins 3/4 of the way full.
- Bake at 375 for 30-35 minutes. Beacuase of the sourdough nature, these muffins bake more slowly, so make sure they are completely baked with a toothpick before removing.
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