Sourdough Blueberry Muffin

A great way to put your sourdough starter to work beyond bread. These blueberry muffins use sourdough starter alongside baking soda for lift, plus whole wheat flour for a slightly nutty, hearty crumb that regular muffins just don’t have.

The sourdough tang is subtle here, not sour-punch strong. It sits behind the sweetness and blueberries, adding a depth and complexity that plain baking powder muffins lack. The baking soda reacts with the acidity in the starter to give the muffins their rise, so don’t skip it or swap in baking powder.

Mix by hand, not with a mixer. The recipe is specific about this, and for good reason. Overmixed muffin batter develops too much gluten and bakes up tough and rubbery. Stir until the dry ingredients are just incorporated and you still see a few streaks of flour. Fold the blueberries in gently so they stay whole. Broken berries bleed purple streaks through the batter.

Kitchen Tips

• Fill the muffin cups only half full. These rise more than you’d expect from the sourdough-baking soda reaction.
• Use fresh or frozen blueberries. If frozen, don’t thaw them first. Frozen berries hold their shape better and bleed less.
• Toss the blueberries in a tablespoon of flour before folding in. It keeps them from sinking to the bottom.
• Dry milk powder gives the crumb tenderness and a slight richness without adding liquid.

Variations

• Swap blueberries for diced apple and a teaspoon of cinnamon for a fall version.
• Add lemon zest to the batter for a bright citrus note that pairs naturally with blueberries.
• Top each muffin with a sprinkle of coarse sugar before baking for a crunchy, sparkly crust.