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Blueberry Sourdough Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Blueberry Sourdough Muffins Recipe Blueberry Sourdough Muffins Recipe

Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled muffins with a bit of cornmeal crunch are a great way to put excess starter to work.

At a glance

Prep
Bake
Total
Yield
12
Nutrition information

Ingredients

Choose your measure:

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal, preferably whole grain
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 cup sourdough starter, ripe (fed) or discard
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup melted butter or vegetable oil
  • 1/2 cup maple syrup, molasses, or honey
  • 2 cups blueberries, fresh or frozen
  • Demerara or coarse sugar, for sprinkling tops

Instructions

  1. Preheat the oven to 425°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers.
  2. Combine the dry ingredients in a mixing bowl.
  3. In a second bowl, beat together the starter, milk, egg, melted butter, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the blueberries just until blended.
  4. Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar.
  5. Bake the muffins for 25 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don't let them cool in the pan, or they'll steam and the outside will become tough.

Nutrition Information

  • Serving Size 1 muffin, 81g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 174
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 26mg
  • Sodium 264mg
  • Total Carbohydrate 29g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.