Maine Wild Blueberry Sourdough Muffins

Maine Wild Blueberry Sourdough Muffins

Recipe by Ellie Markovitch
Course: Dessert, Snack, Breakfast


Prep time


Cooking time


Total time



This one bowl sourdough muffin recipe is sure to become a family favorite. Other sweeteners may be used. This recipe is a great base to use seasonal and frozen fruits. 


  • 1 2/3 cups Maine Grains Organic Sifted All-Purpose Flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 teaspoons cinnamon

  • 2/3 cup sourdough starter — fed or discard (fermented from the fridge)

  • 2/3 cup milk

  • 1 large egg

  • 1/4 cup oil

  • 1/3 cup sugar

  • 2 cups Maine wild blueberries, fresh or frozen

  • Coarse sugar for sprinkling on the tops, optional


  • Preheat the oven to 425°F. Lightly grease muffin tins or line them with paper.
  • In a bowl, by hand or with a mixer beat sourdough starter, milk, egg, oil and sugar until all ingredients are well combined. Add dry ingredients and stir well.
  • Gently fold and stir in the wild blueberries until well distributed.
  • Fill the muffin tins 3/4 of the full.
  • Sprinkle the muffin tops with coarse sugar if desired.
  • Bake 425℉ for 20-25 minutes.

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