Joyous Living,  Sourdough

Blueberry Sourdough Muffins

Creating delicious treats for my family brings great joy! Today’s creation was blueberry sourdough muffins.

Sourdough discard (extra) that will be used for future baked goods.  


  • 2 cups unbleached all-purpose flour

  • 1 tsp. baking soda

  • 2 tsp. cinnamon

  • 3/4 tsp. salt (I prefer sea salt.)

  • 1 cup sourdough discard

  • 1/4 cup milk

  • 1 egg

  • 4 T. honey (You could also use 1/2 c. syrup, if desired.)

  • 1/4 cup oil

  • 2 1/2 cups frozen (thawed and dried) or fresh blueberries

  • If desired, you may also want to add course sugar on top.


  • Pre-heat oven to 425 degrees. Prepare muffin tin by spraying liberally with pan spray or fill with muffin papers.
  • Combine the dry ingredients together in a bowl and set aside.
  • Combine wet ingredients into a mixing both and mix well.
  • Slowly mix in the dry ingredients with the wet ingredients until well combined.
  • Fill the the tin approximately 2/3 full. Place into oven and bake for 14-16 minutes.
  • Place on a cooling wrap. After cooling, enjoy!

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