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Sourdough Cinnamon Blueberry Muffins

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 8 tbsp Butter
  • 3/4 cup Sugar
  • 2 whole Eggs
  • 2 tsp Vanilla
  • 1 cup Sourdough Starter
  • 2 cups Flour Unbleached
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1.2 tsp Salt
  • 1 tbsp Arrowroot Powder
  • 1 tbsp Cinnamon
  • 3/4 cup Blueberries
  • 1/4 cup Milk


  • Set oven to 375 degrees.
  • In the KitchenAide mixer, combine butter, sugar, and eggs. Mix till it is a smooth mixture.
  • Add in vanilla and fed sourdough starter to the wet ingredients, combining all together.
  • In a separate bowl, add in flour, baking powder, baking soda, salt, arrowroot powder, and cinnamon.
  • Once wet ingredients are mixed all together, slowly add in the dry ingredients to it. Pour in the milk to make the dough less thick.
  • Add in blueberries mixing slow so you do not crush the blueberries.
  • Put liners in the muffin pan and scoop out the dough into the liners. I will fill my liners up with dough about 3/4 of the way.
  • Bake in oven for 20-25 minutes.
  • Enjoy!