Sourdough Blueberry Muffins

Welcome to Sourdough Sunday Sunday Sunday (Apparently I’m not good at scheduling posts, so today is Sourdough Monday instead) !! LOL Sorry, I couldn’t help myself!

I never would have guessed that you could make muffins from a sourdough starter, but I am so glad that I did!! These muffins are not as “cakey” as muffins tend to be. They had a bit of a bite to them, and the tanginess from the sourdough starter was wonderful! I also really enjoyed the fantastic streusel crumb layer on top of these. All in all, I was really impressed with these muffins and will be making them a lot!

I made these really early in the morning, before Ladybug was up. I was trying to get them in and out of the oven before she woke up, so I was kinda rushing it. I used frozen blueberries (since fresh blueberries are now $4 for 1/2 a pint!) and I did not wait for them to thaw. Hence, purple swirled muffins! But I kind of liked it, and I think Ladybug did, too. She kept pointing at the swirls and gabbering about them.

The only thing that I did not like about these muffins was the giant mess that the crumb topping made. Oh, it was delicious, and totally worth it, but I had to excavate the muffins from the pan. And I won’t even tell you how long I had the pan soaking in the sink before I could get it clean. So maybe don’t use all of the topping mixture. Or do, because its good.

Sourdough Blueberry Muffins (A Good and Simple Life)

1 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 cup blueberries
1 cup active sourdough starter
1 egg
1/4 cup butter, melted and slightly cooled
1 tsp vanilla extract

Crumb topping:
1/2 cup sugar
1/3 cup whole wheat flour
1/4 cup butter, very soft
1 1/2 tsp cinnamon

Preheat oven to 425 Degrees.
Grease muffin cups, or line with muffin liners.
In a small bowl, combine the dry ingredients.
In a large bowl, combine the wet ingredients, and then add the blueberries.
Add the dry ingredients into the wet ingredients and mix until just combined.
Spoon into muffin cups
In a small bowl mix together the sour, flour, butter and cinnamon with a fork until well combined.
Sprinkle on top of the muffins.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Yield: 12 muffins

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  • Reply
    Barbara Bakes
    October 20, 2011 at 3:49 AM

    I've never seen sour dough in a muffin. What a great idea! I wonder if a little Pam on the top of the pan would have helped with cleanup.

  • Reply
    May 6, 2012 at 5:51 AM

    Nice recipe 🙂 I love blueberry muffins… Such a great snack.
    Here's another recipe you might like.
    Thanks for sharing.

  • Reply
    November 17, 2012 at 1:13 AM

    I wonder if using a silicone pan would help with the mess? I find they have to bake a bit longer, but they're much easier to get baked things off of!

    • Reply
      November 18, 2012 at 7:43 PM

      That is a great idea! I recently got a silicone pan, I will have to try it out and see how it helps!

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