Sourdough Blueberry Muffins


Sourdough Blueberry Muffins
Serves: 12-15
  • 1 cup sourdough starter
  • 2 cups whole wheat flour
  • ½ cup sucanat
  • ¼ cup coconut oil, melted
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1 cup fresh or frozen blueberries
  1. The night before:
  2. In a medium bowl combine the sourdough starter and whole wheat flour.
  3. Stir in the melted coconut oil.
  4. Cover with a towel and soak overnight.
  5. The next day:
  6. Preheat your oven to 400 degrees F.
  7. Stir in the sucanat, beaten eggs, vanilla and baking soda.
  8. Gently fold in the blueberries.
  9. Fill a greased muffin tin (or lined with cupcake liners), until ⅔ full. Bake for about 25 minutes until the tops are lightly brown and a toothpick or fork come out clean.
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. […] to the next meal but I’m a grains girl (when they are prepared properly) so I like to add a sourdough muffin or piece of toast as […]

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