Sourdough Blueberry Muffins

I know I said yesterday that those brownies were the best but maybe these muffins rival them. 

Muffins have always been hit or miss for me, and I have never been able to get the to rise enough and be sweet but not too sweet. The sourdough helps them rise and gives them a perfect texture, not too heavy or light.

These blueberry muffins are everything I could have hoped for and more ( yes it's dramatic but you haven't tried these muffins).


Sourdough Blueberry Muffins


  • 1 cup sourdough starter
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 egg
  • 1/2 cup brown sugar
  • 1 teaspoon grated lemon zest
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups blueberries, fresh or frozen*


  1. In a large bowl, stir together starter, oil, water, egg, brown sugar and lemon zest.
  2. Stir together flour, salt, baking soda and cinnamon. Stir into sourdough mixture, just until combined, do not over mix. Gently fold in blueberries.
  3. Spoon batter into greased jumbo size muffin tin pan* Fill cups about 2/3 full.
  4. Bake at 375º for 30 to 35 minutes. Makes 6 jumbo muffins.

     This wonderful recipe is adapted from:

Thanks for reading,