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Sourdough Blueberry Muffins

Muffins, notwithstanding a bizarre song by the late Frank Zappa, are fine foods, and they are a great way to start a day, to brighten a covered dish function at work or church, or toSourdough Blueberru Muffins in a lined basket just tell someone that you think they are special.

Also, they are a great way to use up an extra cup or two of starter that you might be wondering what to do with. This recipe, like most muffins, is a quick-bread recipe. It rises due to the interaction of the sourdough starter's acid and the baking soda. As a result no rise time is required. Just mix and pop in the oven. As with any muffin, take care to not over-mix the batter.

These muffins are not very sweet. If you prefer a sweeter muffin, increase the sugar to 1/2 cup. Some diabetics use fructose as the sweetener instead of sugar. I use regular size muffin pans (about 2 inch size) and fill the cups to the top to make good size muffins. Let them cool a few minutes in the pans for easier removal.

Depending on the size muffin tins you use, and how full you fill them, this recipe should make six to eight muffins.


Volumetric Measure (Cups)IngredientGramsBaker's Percentage (4)
1 eachEgg50 Grams41.7%
1 tspVanilla Extract4.9 Grams4.2%
1/4 CupLight Olive Oil52 Grams45%
1 CupSourdough Starter270 Grams233.3%
1 CupWhole Wheat Flour120 Grams100%
3/4 CupFrozen Blueberries71 Grams60.8%
1/4 CupWhite Sugar48.5 Grams41.7%
1/4 tspSalt1.5 Grams1.25%
1 1/3 tspBaking Soda4.9 Grams4.2%


Preheat oven to 425F.

Combine dry ingredients in small bowl. Stir in blueberries. Nutritional Analysis of Blueberry MuffinsCombine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Prepare your muffin cups by oiling them and dusting them with flour. Alternately, you may spray your muffin cups with Baker's Joy or another oil that has flour in it.

Mix the wet and dry ingredients quickly and spoon into your muffin cups. Depending on the size of your muffin cups, and how full you fill them, this should be between 6 and 8 muffin cups.

Bake at 425 for about 20 minutes.


5 thoughts on “Blueberry Muffins”

  1. With thanks to Mike, I’d like to share a radical variation on this recipe that I’ve developed — so radical that it involves no blueberries at all. It results in a nutty, wholesome sort of muffin that has kept me going for years as a mid-morning snack and is coveted by various colleagues — until, in some cases, they taste it and are disappointed that it’s not the overly sweet, overly buttery cafe-style muffin they were expecting. It’s not a sweet treat so much as a daily staple (for me at least).

    I always double the above measurements (why make six muffins when you can just as easily make 12?), so bear in mind that the following quantities are all intended for that double-mix.

    To the dry mix, add some version of the following (and delete the blueberries):

    – 15-20 dates, sliced
    – a handful of shredded coconut
    – a handful of slivered almonds
    – a handful of walnut pieces (nice slightly toasted first, if you can be bothered)

    You might also reduce the sugar by up to half the prescribed amount, depending on your taste.

    (NB a “handful” is roughly 70 grams, which is the size bag I usually buy those ingredients in, but often I just estimate.)

    To the wet mix, add some version of the following (and delete the vanilla):

    – 2 decent sized apples or pears or a combo of both, grated

    Otherwise, prepare as above (personally I don’t bother with the salt and I use raw sugar instead of white, both as a matter of habit more than anything).

    The mix probably comes out a bit sloppier than the original (thanks to the apples/pears, especially if they’re very ripe and juicy), but that doesn’t affect the baked product. The dates and fruit add sweetness, which is why I tend to reduce the sugar. This recipe is no world-shaking muffin event, but it has been a regular part of my daily nutrition for about five years now, so the fact that I haven’t got sick of it in that time tells me that my body must approve of it somewhat.

    As I don’t have much time to make sourdough bread these days, it’s also a great way to keep a starter going without having to use it for actual sourdough baking. I collect discarded starter in the fridge over a week or so and get enough together to make this recipe while keeping my starter healthy for the (these days) very occasional loaf of bread.

    Thanks again to Mike for his inspiration and exhaustive information.

    1. Alexander, I am delighted you shared this! Again and a gain I tell students in my classes that the recipes are just starting points – they aren’t yours until you change them and make them yours. With luck, I’ll be able to try your version before long. -Mike

  2. Easy, very yummy recipe! The wheat flour added a slightly crunchy texture.

    My mileage varied a little bit:
    – made 10 muffins
    – baked in a counter top convection oven @ 350 F for 12 minutes
    – at 4000 ft elevation

    1. Hi Glennis,
      Thanks for sharing that! In class, and on this web site, I stress that a recipe isn’t yours until you change it to make it yours! Good work!
      Best wishes,

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