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Writer's pictureFrancesca Loomis

Sourdough Cornbread Blueberry Muffins

I got really excited one week and had WAY too much starter and felt bad throwing it away so I went searching for a recipe that used sourdough starter and stumbled upon this one from King Arthur Flour. I will be honest and say that these are not your typical muffins because they are not overly sweet and there's a subtle cornbread taste mixed with a burst of blueberries. Your friends and family may have mixed reactions if you don't tell them there's cornmeal in them, but if you set the proper expectation, I'm sure they will love them!


If you want some basic instructions on how to take care of your sourdough starter, see this post. For this recipe you can use active starter or discard. I prefer to use active.


Ingredients:

1 cup AP flour

1 cup yellow cornmeal

3/4 tsp salt

1 tsp baking soda

1 1/2 tsp cinnamon

1 cup ripe sourdough starter or discard

1/2 cup milk

1 egg

1/4 vegetable oil

1/2 cup maple syrup or honey

1 pint fresh blueberries

Demarara or coarse sugar

Oil spray of your choice


Directions:

Preheat oven to 425 and grease 12-cup muffin pan or line with papers and grease the inside. Combine the dry ingredients (flour to cinnamon) in a medium bowl. Beat starter, milk, egg, oil, and sweetener of your choice until combined. Add in the wet ingredients and blend until combined. Gently stir in the blueberries. Fill the prepared pan or paper liners about 2/3 full, and sprinkle the top with sugar (about 1-2 tsp). Bake for 22-25 minutes. Remove from the oven and let them cool about 5 minutes before transferring them to a wire rack. Keeping them in the pan for too long will make them tough!


Recipe from King Arthur Flour.

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