Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

We may earn money or products from the companies mentioned in this post.

Sourdough Blueberry Muffins

This post is twofold. First off, it’s been sometime since I shared a sourdough recipe and my starter needed to be fed. Secondly, I bought some super plump blueberries at the Pig and they were begging me to put them into a muffin. This recipe is from the recipe booklet by Kathy Doogan called; “Simple Sourdough, The Alaska Way” I have used this recipe booklet for some time now. The booklet contains around 40 recipes and I think I’ve made over half. Sourdough Blueberry Muffins rock!

Twice a Month

When I’m not baking on a regular basis, therefore not using my sourdough starter, I try to bake at least twice a month. Doing so keeps my starter fed and up to par. Starting a sourdough starter and maintaining it is super simple. When I first become interested in sourdough, back in 2011, the only thing I knew about sourdough was that it was popular in San Francisco. After much research, I took the sourdough plunge and haven’t looked back. Since then I have made many sourdough recipes, some good and some not so good! Practice makes perfect, so I just keep baking. Take a look at our Recipe Box to find many sourdough recipes you can make.

sourdough blueberry

 

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Sourdough Blueberry Muffins
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Filled with plump blueberries and a tangy sourdough starter.

Course: Bread, Breakfast
Keyword: Blueberry, muffins, sourdough
Servings: 1 Dozen
Ingredients
  • 1 cup sourdough starter (fed)
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 egg
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup blueberries, fresh or frozen* (see note)
Directions
  1. In a large bowl, stir together starter, oil, water, egg and brown sugar. Sift in four, salt and baking soda; stir just until combined- do not overmix. Gently fold in blueberries. 

  2. Spoon batter into greased or paper-lined muffin tins, filling cups 2/3 full. Bake at 375 degrees for 30 to 35 minutes. Makes about 12 large or 18 small muffins.

  3. *NOTE: If using frozen berries, do not thaw before folding in.

Looking for more muffin recipes? We have a few. Carrot Raisin Sourdough MuffinsApple Walnut Sourdough Muffins and Banana Prune Muffins


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