These soft, tender, moist and flavorful sourdough blueberry muffins use up that leftover sourdough starter so it doesn’t go to waste!
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 3/4 cup sourdough starter, ripe or discard
- 1/2 cup maple syrup or honey
- 1/3 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 egg
- 2 cups fresh or frozen blueberries
- Demerara sugar, for topping (optional)
- Heat oven to 425°F. Line 12 standard muffin cups with paper baking cups.
- In a large bowl, whisk all-purpose flour, almond flour, baking soda, cinnamon and salt until well combined. In a separate medium bowl, whisk starter, maple syrup, milk, vegetable oil and egg until well combined. Whisk wet ingredients into dry ingredients until just combined. Carefully fold in blueberries.
- Spoon batter evenly into baking cups (they will be about 3/4 full). Sprinkle tops of muffins with demerara sugar, if desired.
- Bake muffins 25 to 30 minutes or until golden brown, domed and a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in pan, then carefully transfer muffins to a cooling rack to cool completely.
- Recipe adapted from King Arthur Flour.
- Don’t be tempted to use just all-purpose flour for this recipe; the combination of flour and almond flour is what gives these muffins their softness and light texture. If you can’t use almond flour, use 1 1/2 cups all-purpose flour and 1/2 cup fine cornmeal.
- You can use leftover sourdough starter that’s fed or unfed–totally up to you! The flavor of the starter doesn’t really come through in the muffins, so the point is really to use up starter that you don’t want to toss!
- The demerara sugar adds extra crunch and sweetness–feel free to use it or leave it out. You can also use coarse sparkling sugar if desired.
Keywords: sourdough muffins, almond flour blueberry muffins, sourdough starter muffins, soft blueberry muffins