Blueberry Sourdough Muffins

I am going to share a couple more breakfast recipes that use sourdough starter. I was in LOVE with these muffins! They are sweetened with pure maple syrup, are loaded with blueberries, and incorporate cornmeal. Delicious.

This recipe was adapted from King Arthur Flour. I used whole wheat pastry flour instead of all-purpose flour, and added vanilla extract. Wholesome and tasty!

Yield: 12 muffins

• 1 cup (113g) whole wheat pastry flour or 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 cup (138g) yellow cornmeal, preferably whole grain
• 3/4 teaspoon coarse salt
• 1 teaspoon baking soda, sifted
• 1 1/2 teaspoons cinnamon
• 1 cup (227g) sourdough starter, ripe (fed) or discard
• 1/4 cup (57g) milk
• 1 large egg
• 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
• 1/2 cup (156g ) maple syrup or 1/2 cup (170g) molasses or honey
• 1 tsp pure vanilla extract
• 2 cups (340g) blueberries, fresh or frozen
• Turbinado, Demerara or coarse sugar, for sprinkling tops

1. Preheat the oven to 425°F, preferably on convection.
2. Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers. (I used cooking oil spray.)
3. Combine the dry ingredients in a mixing bowl.
4. In a second bowl, beat together the starter, milk, egg, melted butter, sweetener, and vanilla.
5. Blend the wet ingredients with the dry, taking about 20 seconds.
6. Gently stir in the blueberries just until blended.
7. Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar.
8. Bake the muffins for 17 to 25 minutes, until a toothpick inserted in the center comes out clean.
9. 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.

Note: If using frozen berries, don’t thaw them before adding to the batter; you’ll have fewer blue streaks if they’re added frozen, just before scooping.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →