Sourdough Blueberry Muffins | The Gingered Whisk: Sourdough Blueberry Muffins

Monday, October 17, 2011

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


  1. 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.

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

  3. 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!

    1. 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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