These muffins are lightly scented with cinnamon, nutmeg and vanilla. Interspersed in this spiced dough are sweet, blackberries that surprise you with their sweetness and flavor. Together, it tastes just a little bit like a summer berry cobbler.
As I have learned more about the wonderful properties of sourdough, I have sought new ways to use my starter. I love my sourdough pancakes, my sourdough bread, and now, sourdough muffins!
I find that sourdough gives a wonderful taste and texture to baked goods, and they rise beautifully and cook easily. ( It is also cheaper to make because you don’t use any milk products -so, yes, it’s dairy free!). One problem I was having with my dairy free muffins, was that they would get dry very quickly because of the lack of milk. These muffins stay much more moist (or, at least, they do for the two days we have them in the house. We have somehow managed to eat them all within two days, the three times I made this recipe!). Dairy free aside, they are delicious and have been served to guests twice in this house with good feedback.
Joel and I were very pleasantly surprised at how well we like blackberry in muffins, by the way. I just happened to make them blackberry the first time, because that’s what we had on hand. We thought blueberry were are favorite. Not so, anymore! But I am sure you could adapt this recipe to many different fruit and flavors.
Blackberry Sourdough Muffins -Makes between 18-24 muffins
Consider how long you want to soak these in how hot your kitchen is. If you have a very hot kitchen, you may not want to soak for 12 hours (at least do 12 hours overnight, when it is cooler). It could get too sour, though this hasn’t happened to me. Sourdough is very effective in reducing phytic acid, so even the shorter amount of time will have significant impact, though longer is always better. Once again, these muffins are not overly sweet, just pleasantly so. If you like a sweeter muffin, you can up the amount you add in.
2 cups of sourdough starter (mine is feed 3/4 cup of water, 1 cup of flour)
3 cups of kamut, spelt or whole wheat flour
1 cup of water
1 teaspoon of salt
1/2 cup of melted coconut oil (oil or melted butter could be used as well)
1/2 cup of maple syrup, honey, rapadura, or maple sugar (I have been using maple syrup)
1 teaspoon vanilla
1 heaping teaspoon cinnamon
freshly ground nutmeg (about 1/4 to 1/2 teaspoons worth, you can use pre-ground as well)
1 teaspoon baking soda
1 1/2 cups of fresh or frozen blackberries
The night before, combine the flour, water and the starter in a large bowl. Cover and leave on the counter top for 3- 12 hours (or overnight). It’s easiest to start either the night before for breakfast, or the morning of for dinner.
Preheat the oven to 400 degrees
Then add, the rest of the ingredients, except the blackberries. Using a whisk, mix in until just thoroughly combined. Fold in the blackberries, and fill greased muffins tins to about 2/3 full. Bake for about 25 minutes, until the tops are lightly browned and a toothpick come out clean.
Leave in tins for about 5 minutes, then run a knife around the edge and take out to cool. Slather with butter (or ghee) and/or honey and enjoy.
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Could you do a post on how to make sourdough starter? very confused on that!
Great idea- I love my starter. Will give it a try with fresh blueberries just picked!
I had a question. I have been doing the nourishing traditions eating for over two years now. I had 4 pregnancies in three years and have been at 240lbs for over 5 years now. I am 5’9 and at my smallest, I was a size 14 and 180lbs. I have not been able to lose the weight. One thing is I have three preschoolers, so it’s hard to make diet and exercise a priority. Another is I know I don’t eat perfect, but I eat a lot better than most. Do know how I can lose weight while still eating NT?
Things I currently do now are:
make whole wheat sourdough bread
soak grains and legums
use lots of butter and virgin coconut oil, with occasional use of vegetable oil/olive oil if in a pinch.
I make kefir and kombucha, buttermilk and did make yogurt till my culture died.
We eat whole grains and mostly natural sweeteners. I do drink 1 cup organic coffee with creamer and iced tea. I have allowed more sugar to creep in our diet, but plan to cut it down majorly this week. I can go into more detail, but if you would prefer to email me you can at firstname.lastname@example.org or comment on my blog 🙂
Thanks so much!
I have gotten so many requests for making a starter, that I think I will do a post or series about it. I didn’t make my first starter, and I bought my second starter. I could have easily posted directions, but I don’t post recipes I haven’t personally tried on this site (except for guest posts).
Anyway, I have been considering making a sourdough starter and taking pictures of the process and posting that. I may just do that soon!
I don’t claim to be an expert in this area. 🙂 But I do have some thoughts for you. I will comment here, or email you soon!
Thanks for this recipe. I too have been baking with my starter and recently did a post on sourdough banana bread
It is so delicious and I am anxious to try some more recipes with my starter. Thanks
I’m excited to try this recipe! I have marionberries from last year I need to use up so I’ll try using them. So for this type of recipe, since it seems to be a quick bread is it best to use soft wheat (lower gluten)?
I thought of you when I was posting this recipe. 🙂 I usually use the soft wheat when I am making muffins, but recently I have actually just been using spelt, so I haven’t tried one way or another with regular wheat with this recipe.
I LOVE marionberries. Marionberry pie is one of my favorites. Do you have a good source for them?
Could I use some of your recipes on my website? And put your website on my links page?
Thank you for considering. I enjoy your site so much! 🙂 I cook just like you do! 🙂
First of all, I am honored that you would want to have some of my recipes on your site! Thank you for the compliment. It was so sweet of you to check first. 🙂
My preference is to have a link to my recipe instead of copying it with a link. But that is just a preference and not a hard rule. 😉 I actually was planning on doing a post this week on why I personally choose not to copy other people’s recipes on my site from other blogs. I will do that soon and that will hopefully explain a little more why I choose and ask that. But like I said, that is my preference, but not something I try to enforce.
And thank you for giving a link to your blog, I will definitely check yours out. It’s always so fun to get recipes from fellow food bloggers. 🙂
Blessings and Thanks
Kimi, I got them from Thompson Farms last year (you’re probably familiar with them). I think they were having a sale on them and I got them at a great price. Thompson Farms is great. 🙂
No problem, I would be happy to do a direct link.
My site is just starting out (it began as a school project) and I’m on the lookout for content to put on it! There’s no way I can write it all myself.
yummy! I am looking for recipes that I can use mulberries in and I bet I can do a substitution here! I am visiting you this morning from the foodie blog roll.
Welcome! So glad you found my site. I have never had mulberries before, but I think that any berry would taste great in a muffin. I am curious what are they like?
So very glad to find a good looking muffin recipe with sourdough starter. My batch is a number of years old. We use it for bread occasionally, but I use it primarily for pizza crust and waffles. YUM.
Do you feed your starter with some whole grain flour?
I made this recipe once with olive oil (I think? Or maybe it was melted butter) and the next time with coconut oil. Man, what a difference! The ones with coconut oil were incredibly moist without being soggy (and stayed moist for several days) and had a chewy bite without being dense or heavy. I highly recommend using coconut oil!
yum! i made these this morning and they were a hit with my 2 year old son and my husband. i’m stoked to see different ways of using my month old sourdough starter.
I just gave these muffins a go. They rose beautifully in the oven! But as soon as I took them out, they all sunk? They looked like they cooked perfectly- the tops were nice and brown and the skewer came out clean, yet the insides were doughy and mushy. I made a few variations- used buttermilk instead of water, and feijoas instead of blackberrys. Any thoughts?
Kylie in NZ
Dear Kim, I have a question. I’m on the sourdough yahoo group and they exchange sourdough “quick bread” recipes often, such as sourdough gingerbread, etc. However, these recipes don’t include the overnight step (combining the flour + starter) that your muffin recipe does. Isn’t this overnight stepthe “leavening” part? I dont know enough abt sourdough but i thought the overnight step is necessary for the starter to do it’s job of breaking down the starches and the hard-to-digest components in the flour (including gluten to some extent), and, as stated in NT, this process also “helps to increase and reinforce our body’s absorption of the cereal nutrients.” So why do these “quick bread” sourdough recipes exclude this part? I guess i can just do quickbread recipes the “slow” way and first allow flour + starter to sit overnight.
I’m going to try a sourdough oatmeal cookie recipe and add the overnight part. The recipe calls for folding in a cup of instant oatmeal. Do you think if i mixed in these instant oatmeal flakes (unsoaked) into the flour/starter mixture i’ll leave overnight, the phytates in the oats will neutralize? THanks.
I can’t wait to try this! My husband just told me he thinks I have a “sourdough problem”! Hahahaa!! I tend to have a LOT of starter on hand, so I bake and bake and bake, but one can only use so much bread, so I can’t wait to try these. Sadly, I haven’t ground grain tonight, so it’ll have to be for breakfast on Saturday…I’m so looking forward to this though!
I just wanted to let you know that I made these vegan and fruit sweetened tonight! They were a little tart but tasted great with jam on them. I substituted 100% Apple juice and a mashed up banana for the honey and used egg replacer for the egg. I only let my flour sour for about 3-4 hours because it had already doubled. They were so light and fluffy they more than doubled in the muffin cups while baking. I had some incredibly interesting looming muffins! I used silicon muffin cups, and had to bake for about 10 minutes longer, maybe because they ended up being huge? Anyway, thanks for the recipe. This will be my go to base recipe anytime I am making sour dough muffins. I can’t wait to try this with only of the sweeteners you suggest, they will be incredible I am sure!
These are awesome!! New favorite over here. Already baked them a couple of times, so thanks for the recipe 🙂