Blueberry Sourdough Muffins

I’ve made a lot of blueberry muffins in my day, but until now I never thought to add sourdough starter to the batter. It’s a game-changer. For anyone who is looking for new ways to utilize their starter, add this recipe to your list. The muffins have a delicious (and subtle) sourdough flavor and look like they’re fresh from the bakery. The secret? Using both sourdough starter and baking soda to create a batter that bakes up with a beautiful, lofty dome.

Many muffin recipes warn to only fill the tins about 2/3 or 3/4 high because the batter could spill over while baking. Not these muffins. They can be filled almost all the way to the top because they grow sky-high. I sprinkled a bit of demerara sugar over the top before baking and it clung nicely to the batter and added great texture and crunch.

Enjoy with a cozy cup of coffee or a spot of tea. And, of course, you can’t go wrong with a hearty spread of soft butter melting perfectly over a split muffin, warm from the oven.

Sourdough blueberry muffins can be made using the “discard” as you maintain the starter, or it can be prepared using a fed starter. This is not your only leavening agent in the batter, as baking soda is required too. Once the batter has been made, either fresh or frozen blueberries can be folded in. The recipe works with both conventional and wild blueberries as well.