Sourdough Blueberry Muffins

sourdough blueberry muffin baked with crunchy sugary topping.

4.66 from 26 votes

This sourdough blueberry muffins are soft, sweet, tender and moist! They taste just like a bakery blueberry muffin but homemade in less than an hour.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: almond flour blueberry muffins, soft blueberry muffins, sourdough muffins, sourdough starter muffins

Servings: muffins

Author: Stephanie Wise

Ingredients

1 cup all-purpose flour
1 cup almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon salt
¾ cup sourdough starter ripe or discard
½ cup maple syrup or honey
⅓ cup milk
¼ cup vegetable oil or melted butter
1 large egg
2 cups blueberries fresh or frozen
Demerara sugar for topping (optional)

US Customary - Metric

Instructions

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.

Notes

Recipe adapted from King Arthur Flour.
Don't be tempted to use only 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!
Variations – Add vanilla extract, almond extract, different spices, lemon or orange zest, or change up the fruit! Try blackberries or raspberries, or a mix of all three!
Storage – Let muffins cool completely at room temperature then store them in an airtight container or resealable plastic bag at room temperature for up to 4 days; in the refrigerator for up to a week; or frozen for 2 months.

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