Recipe for Sourdough Blueberry Cinnamon Muffins

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Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. The sourdough makes it a dense, yet tender muffin, and the addition of cinnamon brings on a whole new flavor as well as color. Our middle daughter and her family are always excited when I make these muffins, because, of course, I am pleased to share with them.

(Post modified on 6/16/23.)

The recipe makes a dozen muffins, which is perfect for a family brunch, church potluck dinner, or to freeze for later use. Plus, it’s a great way to use your sourdough discard, either fed or unfed, something that is always welcome when working with sourdough.

When summer arrives, I like to make muffins on weekends–some of which my husband and I eat, and the rest I freeze for another time. They take less than 25 minutes in the oven, and if you bake them early in the morning, the house isn’t hot the rest of the day!

 

More Muffin Recipes to Enjoy

 

Ingredients for Sourdough Blueberry Cinnamon Muffins

(See the full recipe at the bottom of this post.)

  • all-purpose flour
  • granulated sugar
  • baking soda
  • salt
  • ground cinnamon
  • sourdough starter (either fed or unfed)
  • whole milk
  • vegetable oil
  • large egg
  • fresh or frozen blueberries
  • sparkling sugar or Demerara sugar (optional)

 

Instructions for Making this Recipe

Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 425 degrees. Spray muffin tin with baking spray or line with muffin papers.

 

Prepare the Batter

In a large bowl, mix together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon.

Place the sourdough starter in another bowl along with the whole milk, vegetable oil, and large egg. Mix together with a fork or dough whisk to combine. Blend the sourdough into the flour mixture, until thoroughly combined.

Use a Dough Whisk or Rubber Spatula to Fold in the Blueberries

Gently fold in the fresh or frozen blueberries just until blended.

Try not to overmix the muffin batter to avoid coneheads that might develop during baking, or a tough crumb.

Spoon Batter into Greased Muffin Tin

Spoon batter into the prepared muffin cups, filling two-thirds full. If desired, sprinkle with decorator sugar or Demerara sugar.

I like to use a large muffin scoop when measuring out the batter into the pan. Here I’m using a Blue #16 Volrath 2-oz Scoop.

 

Bake the Muffins

Bake in preheated oven for 15-20 minutes, until lightly browned. Remove from oven and allow to cool for 5 minutes before placing on a wire rack to cool completely.

Serve Blueberry Muffins on a Simple Tray for Brunch

Serve with butter or honey butter for brunch or a morning snack.

Store in a covered container for up to 3 days, or freeze in a plastic freezer bag for up to 2 months. This recipe will serve 10-12 people.

See more Muffin Recipes Here. Browse Breakfast Ideas Here. View Sourdough Recipes Here. 

 

Recipe for Sourdough Blueberry Cinnamon Muffins

Sourdough Blueberry Cinnamon Muffins

Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. Our middle daughter and her family are always excited when I make these muffins, because, of course, I am pleased to share with them.
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Serving Size 12

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup sourdough starter (either fed or unfed)
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups blueberries (fresh or frozen )
  • 3 teaspoons decorating sugar or demerara sugar

Instructions

  • Preheat oven to 425F degrees. Spray muffin tin with baking spray or line with muffin papers.

Prepare the Batter

  • In a large bowl, mix together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon.
  • Place the sourdough starter in another bowl along with the whole milk, vegetable oil, and large egg. Mix together with a fork or dough whisk to combine. Blend the sourdough into the flour mixture, until thoroughly combined.
  • Gently fold in the fresh or frozen blueberries just until blended.
    Try not to overmix the muffin batter to avoid coneheads that might develop during baking, or a tough crumb.

Bake the Muffins

  • Spoon batter into the prepared muffin cups, filling two-thirds full. If desired, sprinkle with decorator sugar or Demerara sugar. 
  • Bake in preheated oven for 15-20 minutes, until lightly browned. Remove from oven and allow to set for 5 minutes before placing on a wire rack to cool completely.
  • Serve with butter or honey butter for brunch or a morning snack.
  • Store in a covered container for up to 3 days, or freeze in a plastic freezer bag for up to 2 months. This recipe will serve 10-12 people.

Nutrition

Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 290mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

 

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4 Comments

    1. I hope you will give this recipe a try. I love baking with sourdough and cannot imagine not having it. 🙂

  1. Do you have a recipe for sourdough starter? I would love to try some of your recipes and want to make sure I have a good starter!
    Thanks!