Saturday, June 12, 2021

Sourdough Blueberry Muffins from Molly MacRae

Aren’t these muffins . . . gorgeous? I used beautiful, tiny, wild blueberries that, although kept frozen until the last minute, started to thaw as soon as I folded them into the batter. If they’d been larger, they might not have dyed the batter deep purple. But I told my family this is the way the sourdough blueberry muffins are supposed to look, and because the muffins were absolutely delicious, and my family is endlessly kind, we decided that the muffins were also absolutely gorgeous. May you be so lucky with your muffins and family.


Sourdough Blueberry Muffins (adapted from the King Arthur Baking Company)


Makes 12 large muffins

425 F



1 cup unbleached all-purpose flour

1 cup yellow cornmeal

¾ teaspoon salt

1 teaspoon baking soda

1 ½ teaspoons cinnamon

1 cup sourdough starter, fed or discard

¼ cup milk

1 large egg

¼ cup melted butter

¼ cup honey

2 tablespoons molasses

2 tablespoons maple syrup

2 cups blueberries, fresh or frozen

Demerara or other coarse sugar for sprinkling tops

Note on sweeteners: use any combination of proportions to equal the ½ cup – even an entire ½ cup of maple syrup if you have it.


1.      Grease wells of a 12-cup muffin pan.

2.      Combine dry ingredients in mixing bowl.

3.      In another bowl, beat together starter, milk, egg, melted butter, sweetener.

4.      Blend wet ingredients with dry just until mixed.

5.      Gently stir in blueberries just until blended.

6.      Fill prepared pan two-thirds full and sprinkle tops with sugar.

7.      Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.

8.      Allow muffins to cool in pan for 5 minutes, then remove from pan.

3/4 tsp salt, 1 tsp baking soda, 1 1/2 tsp cinnamon

Combine dry ingredients in mixing bowl

1 cup sourdough starter, 1/2 cup sweetener, 1/4 cup milk, 1/4 cup melted butter, 1 large egg

Beat together wet ingrdients

Combine dry ingredients with wet just until blended

Gently fold in blueberries just until blended

Fill cups of prepared pan two-thirds full and sprinkle tops with sugar

Absolutely gorgeous and absolutely delicious!

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.



  1. The muffins are beautiful Molly! I'd like one for breakfast...

    1. Thanks, Lucy! If there were any left, you could.

  2. I like it when the muffins turn purple. It means there's lots of good blueberry flavor throughout, instead of just the spot where a berry landed. They look prefect!

    1. That's the perfect way to look at it, Alicia. These really are full of that good flavor.

  3. Hi Molly! I love blueberries and these muffins look delicious and healthy.

  4. These are self-decorating muffins, obviously. I would expect nothing less from wild blueberries. They know their job and do it well!

  5. Ha! I love that description, Libby! Those wild little rascals are my favorite.

  6. These look gorgeous! I love any recipe for using up sourdough discard!