Sourdough blueberry muffins

(Adapted from The Perfect Loaf)


Dry:       200g spelt flour (stone ground)

             1tsp baking powder

             ½ tsp baking soda

             ½ tsp salt

             Zest of one lemon (I always use more because we love the flavour)

Wet:      70g sourdough starter (mature)

              50 g yogurt – I use Saugeen (no affiliation)

              150g date paste (instead of sugar)

              2 tbsp ground flax seeds mixed with 6 tbsp of water (let sit for a few minutes)

              1tbsp vanilla extract (again, you can use a bit more)

              1/3 cup olive oil (the original recipe calls for 100g butter, melted)

Blueberries (frozen or fresh): 270 g


Heat the oven to 400F (204°C). In the meantime, mix all the wet ingredients in a bowl, and the dry ones in another. Add the blueberries to the dry mix and then mix everything up, folding gently. Divide between the 12 paper-lined muffin wells and bake at 400F for 10 minutes. Lower the temperature to 350F and bake for another 25-30 minutes or until the tops are a light brown.Remove from the oven and let me for 5 minutes, then set them to cool down completely on a cooling rack. Enjoy!

Yields 12 (Be warned: they tend to disappear rather fast)

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