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The Best Sourdough Blueberry Muffins

May 7, 2021 by RiggsCreekFarmhouse Leave a Comment

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Muffins are a great choice of bread for not only breakfast or snack but, it offers many variations. You can make your muffins as a loaf, mini, regular or jumbo size. Today we are going to create the best sourdough blueberry muffins.

 

the best sourdough blueberry muffins

The Best Sourdough Blueberry Muffins Video

Benefits of Blueberries

blueberry picking at the farmhouse

One of my favorite things we did this past summer was go Blueberry Picking, I love nature and spending time with my children, friends and family.  Being out in the woods gives me peace, I feel solitude and stillness.  My soul is free in the woods, free to be who we want and express myself. 

 The Lord has given us so many benefits, we will praise him for yummy blueberries. 

little girl picking blueberries

My daughter’s joy in picking the blueberries warms my heart.  This picture above really shows how she feels-” blueberries are yummy”.  

Blueberry picking really helps to restore my soul and engage with others that are will me. 

My kids and I are “raw” and “organic” with our conversation and true to who we are in because there are no distractions.  My kids love talking about everything and I always turn into a “teachable” life lesson! 

big bucket of blueberries on the farm

With a world full of hate, it is nice to know that God has made it beautiful.  Our world still gives us wonderful things to eat and a place for reconnection and solitude, we are truly blessed. 

Blueberries are great for vision it is said, or at least I heard that pilots during WWII had better night vision after eating blueberry jam.

Eating Blueberries will provide benefits such as fiber, vitamin C, vitamin K and Magnesium.

Loaded with antioxidants blueberries are the leader.

If you are battling with high blood pressure; blueberries may be the fruit you want to reach for daily.

Finally, Blueberries help to prevent aging and cancer.

farmhouse blueberry bushes

What is Sourdough and How to Make a Great Starter

Modern day commercial yeast that I grew up on did not exist until after the 1800’s.

Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.

Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats.

Take note, after sourdough has stood on your counter for three days, it will give off a strong smell that is because it is fermenting.

The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.

Tips For Baking the Best Sourdough Blueberry Muffins

homemade blueberry muffins

Linked as far back to the tenth century muffins were introduce to many homesteaders. In the United States muffins became popular around the nineteenth century around the time molds were develop for cooking and baking.

Muffins are a wonderful addition to any breakfast or coffee break. My family and I love the delicious taste of freshly baked muffins from the oven on a Sunday morning.

One great tip and trick if you do not need a mixer to make a good muffin.

Use a wooden spoon to prepare your muffin batter instead of an electric mixer to ensure you do not over mix.

For creating a perfect muffin, a lumpy batter is important so, do not overmix.

Stir your batter gently and until all ingredients are moist and combined.

Once your dry and wet ingredient are combined your Sourdough Blueberry Muffins sit on the counter for about twenty minutes to ferment.

from scratch blueberry muffins

After resting your muffins are ready to bake.

Remove muffins from muffin cups as soon as they are baked throughl to prevent soggy bottoms.

Muffins are a favorite to bake around our farmhouse because there are many variations you can create such as strawberry and banana.

Examples of Combinations of muffins could be banana, strawberry, banana, zucchini to name a few!

Also, you can make muffins large or bite size or into loaf breads. The possibilities are endless.

The Best Sourdough Blueberry Muffins Recipe

Muffin Mornings are here this Spring in my home.  There is something about a hot muffin with melted butter on top that makes life just better.  Pair the muffin with coffee and chilly spring mornings don’t seem that bad after all!

Ingredients 

  • 2 eggs at room temperature
  • 1 cup of milk at room temperature
  • 1/2 cup of olive oil
  • 1/2 cup of sourdough starter discard or sourdough
  • 2 cups of organic unbleached all-purpose flour or any flour you desire
  • 1/3 cup of organic cane sugar
  • 3 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of fresh or frozen Blueberries (if you are using frozen make sure they are thawed and drain)  

Strudel Topping

  • 2 1/2 tablespoons of all-purpose flour
  • 1/2 teaspoon of ground cinnamon
  • 11/2 tablespoons of butter
  • 1/3 cup of organic sugar

Preheat your oven to 400 degrees and grease your muffin pan with either cooking spray or butter.  In a large bowl add your dry ingredients, flour, sugar, baking soda and salt until well mixed. Next, slowly add eggs, milk, and oil.  Do not over mix or it will become tacky and tough but, when all ingredients are moistened.  Add your sourdough starter to you batter and stir in, you will begin to see batter become fluffy. Now take your blueberries and fold into your batter.  If frozen let them defrost by leaving them in the fridge overnight and drain juices in the morning. If you use fresh; clean well and dry. Fill muffin cups about seventy five percent with sourdough blueberry batter.

Combine a bowl or blender combine 1/3 cup of sugar, butter, cinnamon and 2 1/2 tablespoons of flour until crumbly. Sprinkle the strudel over batter cups.

Let your muffin batter sit on the counter for about twenty minutes to ferment or place in fridge overnight but remover an hour before ready to bake. Bake for 20 minutes or until golden brown.

sourdough blueberry muffins

Before pulling out take a toothpick and put in center of a muffin if it comes out clean you are good to go.

Remove each muffin from the pan and allow to cool on a baking rack. Try not to keep muffins in the baking pan of choice because the bottoms will become soggy. Cut muffin in 1/2 and spread some butter on if you desire!

Bon Appetit

More Sourdough Recipes on the Farm!

EASY SOURDOUGH STRAWBERRY MUFFIN RECIPE

THE BEST SOURDOUGH CHOCOLATE CHIP COOKIES

EASY SOURDOUGH GARLIC PARMESAN BREADSTICKS

EASY HAM AND CHEESE SOURDOUGH CASSEROLE FOR DINNER

Filed Under: Gluten Free Breakfast, Simple Cooking Tagged With: baking, breakfast, cookingfromscratch, muffins, sourdough

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woman picking blueberries

Hello Everyone, I am glad you are stopping by today to visit the farm.  Here at Riggs Creek we strive for natural, organic and simple living without breaking the bank!  Let’s grab a cold or hot drink and explore with our homespun, homestead in southeastern Michigan.  We share recipes, natural cleaning, organic beauty/health, DIY’s, gardening, and our day-to-day life.  Learn and read about the farm over Here!

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