Easy Sourdough Whole Grain Blueberry Muffins with Cornmeal

It is blueberry season and these easy sourdough blueberry muffins with freshly milled whole wheat and cornmeal are the perfect healthy snack recipe for summertime. Soft, hearty, and bursting with juicy blueberries, sourdough blueberry muffins are made with from scratch ingredients for a delicious homestead breakfast or snack on the go.

It is blueberry season and these easy sourdough blueberry muffins with freshly milled whole grain and cornmeal are the perfect healthy snack recipe for summertime. Soft, hearty, and bursting with juicy blueberries, sourdough blueberry muffins are made with from scratch ingredients for a delicious homestead breakfast or snack on the go.

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Farm to Table All Year Long

Homestead sourdough baking is something that happens all year long for me. It may just be quick sourdough breads or a pizza crust for lunch, but there’s always something in the oven using sourdough starter and freshly milled flour.

This year, the farms in our area are all bursting with fruit at the exact same time. Usually they are spread out, but we find ourselves going to a different farm every day to pick berries these days. I’m certainly not complaining, however. This is what I live for.

The blueberries might be my favorite to pick every year because they are easy to get – no thorns, no bending down, etc. And they also last a good while. After picking 5 pounds of raspberries and having to make jam with them that day before they get too mushy, it’s refreshing to be able to keep blueberries in the fridge for at least a week.

That being said, I had to slow my family down from eating all of them so I could make these muffins. I made a double batch so one could go in the freezer for my postpartum meal prep (I’m pregnant with our third baby, due in the next couple of weeks). Although I have to say I am tempted to just go grab them now because they’re so good and perfect for on the go with the kids. But I’ll resist for now. I know how handy they’ll be come postpartum! (Or maybe I’ll just make more 🙂

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Tips for Making Blueberry Cornmeal Muffins

To make these long fermented, combine all the ingredients with active sourdough starter except the baking soda and powder and let sit out overnight. Then, add the baking soda and powder the next day, combine, and bake. Long fermenting makes the cupcakes a little more tangy and adds extra health benefits, but using sourdough discard in this recipe works just fine too!

Let the freshly milled whole grain flour sit in the mixture for 20-30 minutes if you have the time before baking. This lets the freshly milled flour become more hydrated which gives the muffins good texture.

To prevent sticking, use these muffin liners, or pat the baking tray cups down with avocado or coconut oil.

Top with raw sugar before baking for a pretty and delicious finish.

Let muffins cool for at least 10 minutes after baking so they do not crumble right out of the oven.

Interested in milling grain? We have the Nutrimill grain mill, and really love it! And we get our wheat berries in bulk from Azure Standard. 

More Freshly Milled Whole Wheat Recipes from the Homestead

Sourdough Pie Crust with Freshly Milled Whole Grain

Cream of Wheat with Freshly Milled Whole Grain

Freshly Milled Buttermilk Honey Biscuits

Sourdough Bagels with Freshly Milled Whole Grain

Sourdough Buttermilk Pancakes with Freshly Milled Whole Grain

Freshly Milled Carrot Cake Cupcakes

Tools Needed

Small Muffin Tray (note: you can make larger muffins but will have to adjust the cook time and I find the smaller size cooks better)
Muffin liners (we like these ones because they do not stick to the muffins)
Medium size mixing bowl
Large mixing bowl
Measuring cups and spoons
Stand-up mixer or handheld mixer
Large wooden stirring spoon

Sourdough Whole Wheat Blueberry Muffin Ingredients

(Makes 12 small muffins)

Dry ingredients:

1/2 cup sourdough starter fed or unfed
1 cup cornmeal
3/4 cup hard white or red wheat berries (about 1 cup total freshly milled flour)
3/4 cup white sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder

Wet ingredients:

1/4 cup maple syrup honey
6 tbsp melted butter, cooled slightly
2 eggs
1/4 cup yogurt
1 1/2 tsp vanilla extract
1 tsp cinnamon
Lemon zest from 1/2 a lemon

Other:

2 cups blueberries fresh or frozen
Sprinkle of sugar (optional, for topping)

How to Make Sourdough Whole Wheat Blueberry Muffins

1. Preheat the oven to 425 and line a muffin pan with muffin liners. We like using a small muffin tin for 12 total muffins.

2. In a medium size bowl, combine the dry ingredients.
3. In a separate bowl, mix the wet ingredients until full combined.
4. Add the dry ingredients to the wet ingredients slowly while mixing, until batter reaches a smooth consistency.

5. Slowly add the blueberries and fold into the batter with a large wooden spoon.

6. Ladle the mixture into the lined muffin tray. Sprinkle sugar over the top of each muffin before baking for a little extra something sweet!
7. Bake at 425 for 15 min, or until a knife inserted into the center comes out clean. Baking time may vary based on different ovens or the size of your muffin tray.
8. Remove and let cool 10 minutes, then enjoy!

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Frequently Asked Questions

Can I use sourdough discard in muffins?

Yes! Sourdough discard works just fine in whole grain blueberry muffins. Because we also had baking soda and powder, the sourdough starter culture is not needed to make the muffins rise. But, it adds a nice light tang and some probiotic health benefit!

What kind of flour is best for these muffins?

This recipe is made with freshly milled hard white wheat berries, which adds a hearty texture and extra nutrients. You can use hard white or hard red wheat, depending on your flavor preference—white is milder, red has more earthy notes.

Can I bake with freshly milled flour without sifting?

Absolutely. I never sift mine for muffins or any bread product at this point. The bran in freshly ground flour adds yummy texture and fiber.

Do I need to ferment the batter overnight?

No, but you can! These muffins work perfectly well with sourdough discard and baking right way. If you want to long ferment for extra health benefits, mix up the dry ingredients (except the baking powder and soda), then add the wet ingredients, and let that sit out on the countertop overnight. The next day you will add the baking soda and powder, mix, and then add the blueberries and bake.

More Homestead Sourdough Baking Recipes

Sourdough Vanilla Cupcakes

Same Day Sourdough Bread Recipe

Double Chocolate Sourdough Einkorn Cranberry Brownies

Sourdough Cheese Bread

Einkorn Sourdough Raspberry Pop Tarts

Sourdough Discard Chocolate Muffins

Thanks so much for stopping by the Homestead!