Quick Blue Berry Sourdough Muffins

Yummy, sourdough texture, not so sweet.  Makes 12 muffins.  By Amy McClean, R.D.

Begin with freshly cultured, room temperature Leavening that has already reached it’s peak volume. Culture about 10 hours, time will vary with room temperature. Avoid using refrigerated or excessively soured, flat Leaven.

1 egg

2 C. Natural Leavening, fresh*

1 Tbsp. oil

4 Tbsp. natural sweetener

1/2 tsp. salt

1/2 tsp. soda (dissolve in 1 Tbsp. milk)

3/4 C. Blue Berries

Preheat oven to 375’F. Mix the first 6 ingredients together. Next incorporate the berries.  Pour 1/4 C. batter in to regular-sized, well-oiled or foil lined muffin pans. Avoid paper liners. If you’d like them slightly sweeter, add an additional tablespoon of sweetener on top.  Bake 20 minutes. Cool and serve.


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  1. Sherie says:

    My family doesn’t eat blueberries right now so I made these muffins without any fruit at all in them and they were so yummy that my family of 5 (me, my husband, and three boys 5 and under) ate all but 2 with eggs and melons for breakfast this morning!

  2. Margaret says:

    I took my natural leaven from the refridgerator and poured off the liquid on top to make this recipe. I knew the mixture would be sour so I added an additional Tablespoon of honey. I didn’t have blueberries but used canned mandarin oranges (drained).I have dark muffin pans. I sprayed them with canola oil. Baked for 22 minutes. They were burned around the edges and I can’t get them out of the pan. What do you suggest?

    • Amy McClean, R.D. says:

      The naturally leavened Blue Berry Muffins should be made with freshly cultured natural leavening that has reached it’s peak, doubled volume and has begun to fall. Avoid refrigerated Leavening for this recipe and other pre-cultured muffins and cakes. The additional sugar and liquid from the honey and juicy oranges will also change your end product. Refrigerated Leaven works wonderfully in pancakes, waffles, and most recipes that require culturing. Thanks for the observations. We’ve updated the website and recipe for more clarification.

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