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Sourdough blueberry muffins

Sourdough Blueberry Muffins

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  • Author: Maurizio Leo
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 muffins
  • Cuisine: American


Super tender and delicious blueberry muffins made with discarded sourdough starter, part whole-grain flour, and a healthy measure of whole blueberries.


  • 145g all-purpose flour
  • 65g whole-grain spelt flour
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon baking soda (2g)
  • 1/2 teaspoon salt (3g)
  • 100g butter, melted and slightly cooled (just shy of one stick)
  • 150g sugar
  • 105g egg (2 large eggs)
  • 1 teaspoon vanilla extract (4g)
  • 70g ripe sourdough starter
  • 52g sour cream
  • 270g blueberries
  • zest of one lemon (optional)
  • turbinado sugar for topping (optional)


  1. Preheat the oven to 400F (200°C).
  2. In a small bowl, weigh out the called for blueberries. In another small bowl, transfer about 50g of the blueberries and mash with a fork.
  3. In a medium mixing bowl, measure out the called for flour. Remove about a tablespoon of this flour and add it to the bowl with whole blueberries, tossing the blueberries to evenly coat with the flour.
  4. Add the salt, baking soda, and baking powder to the flour and whisk to combine.
  5. In a large mixing bowl, add the melted and slightly cooled butter with the sugar. Stir to dissolve.
  6. Add eggs to the butter and sugar, one at a time, mixing after each until incorporated. Add vanilla.
  7. Measure out the sour cream into a measuring cup and combine it with the sourdough starter. Stir until smooth. Add this mixture to the butter/sugar and mix to combine.
  8. Add the zest of one lemon (optional), the mashed blueberries, and the sourdough starter mixture to the butter/sugar and mix to combine.
  9. Add the flour mixture to the butter/sugar, mixing just until no dry bits of flour remain. Fold in the floured blueberries.
  10. Line a 12-cup muffin tin with muffin liners, and fill each well to the rim. Sprinkle coarse sugar over each well (optional).
  11. Bake at 400°F (200°C) for 10 minutes then reduce the oven to 350°F (175°C) and bake for 25-30 minutes longer until the tops are slightly golden.
  12. Remove muffins from the oven and cool for 5 minutes in the pan. Then remove them to a wire rack. Store loosely covered on the counter.


  • Sour cream can be substituted with full-fat yogurt.
  • Whole grain spelt can be substituted with whole wheat flour.
  • You can use frozen blueberries in place of all, or some, of the fresh blueberries, but use them frozen straight from the freezer (don’t thaw). If using frozen, don’t mash a portion as called for in the recipe. Instead, toss them with some flour and fold them into the batter as directed.