Blueberry Sourdough Muffins

Blueberry Sourdough Muffins

Sweet Mercy am I glad I decided to make another wild yeast starter from scratch during this COVID 19 Quarantine! How it has expanded my baking horizons.

I thought the only think you did with starter was make (amazing) sourdough bread from scratch. Wrong! Did you know you could make bread, muffins, cakes and pancakes with starter? I sure didn’t, but I’m glad I learned how.

Here. Go ahead and watch for yourself if you need convincing ❤️

It’s almost like I cannot keep enough of this starter fed!

For this recipe I used a mix of the original King Arthur Flour recipe (found here) and a recipe I found using 1/2 flour 1/2 almond flour from the blog Girl Vs. Dough that really intrigued me.

I really recommend you grab some flour and warm water so you can start your starter stat (holy alliteration batman). And while your starter is cultivating that delicious wild yeast for 5 days, you should pin some recipes you want to make with the “discard.” Hint… don’t discard it! It’s good stuff. Happy Baking!


  • 1 cup white whole wheat or all-purpose flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup sourdough starter, ripe or discard
  • 1/2 cup maple syrup or honey
  • 1/3 cup milk of choice
  • 1/4 melted butter
  • 1 egg
  • 2C Fresh or frozen blueberries
  • Demerara sugar* (optional for that sugary decoration on the tops of fancy muffins you see in bake shops)


  1. Heat oven to 425°F. Line 12 standard muffin cups with baking cups (I used silicon).
  2. In a large bowl, whisk 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. Combine wet ingredients into dry ingredients until combined. Carefully fold in blueberries.
  3. Spoon batter evenly into baking cups (they will be about 3/4 full). Sprinkle tops of muffins with demerara sugar, if desired.
  4. 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.
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