Sourdough Cinnamon Blueberry Muffins

Learn how to make these sourdough cinnamon blueberry muffins that are the perfect grab-n-go morning treat. These muffins are a soft, fruity breakfast option with a cinnamon twist to it.

Growing up my family was always heavily involved in church. Every Sunday I would help my dad open the church.

We would open the doors, turn on the lights, get coffee ready, and pray over every chair. It was our time to spend together, but also pray for the Sunday before us.

Because of these moments, I fell in love with Sunday. Although along with Jesus, Sundays also had another trait about them that made me look forward to this day also.

And that was Ms. Susan.

THE IMPORTANCE OF MS. SUSAN 

Ms. Susan was my Sunday school teacher for years. She taught us how to memorize every book in the bible along with many bible verses and took us on fun trips.

This woman had a heart for teaching and loving children, and always gave the best hugs.

Ms. Susan showed us Jesus through her servanthood, love for others, and her giving. She became the woman I wanted to be when I grew up. Every Sunday she brought light to whatever darkness we faced that last week.

But there was also one thing Ms. Susan brought every Sunday: Blueberry Muffins.

WHY BLUEBERRY MUFFINS

Every week we would look forward to these. They were homemade, soft, and absolutely delicious. Oh, did I forget they were made with love?

Never without a doubt she would wake up early Sunday mornings and make them for us. She’d wrap them in a beautiful striped towel, and put them in a dark blue cloth lined basket.

They were just blueberry muffins, but actually they weren’t. It was food shared with others that was made by someone with a heart of pure love. She didn’t have to make the muffins every week, but the fact was is that she did.

To this day I still crave them from her, and just the simplicity of seeing her every Sunday at church.

Do you have a food in your life that reminds you of someone you love so dearly?

WHY YOU WILL LOVE THESE MUFFINS?

There are many reasons why you will love these muffins, but here are just a few:

• I say this about every recipe, but truly they are easy. I am all about recipes that don’t take too much time because I am a busy woman as I am sure are all of you.
• These muffins are a muffin you will probably make over and over again for brunches and breakfast.
• I love the simplicity of a muffin where it is a hand held food item that can be super beneficial for crazy mornings.

TIPS FOR MAKING SOURDOUGH CINNAMON BLUEBERRY MUFFINS:

These are my tips for making these wonderful muffins:

• Feed your sourdough starter the night before to reap the benefits of it!
• You can use cornstarch instead of arrowroot powder, but I find I enjoy arrowroot powder much more for my gut!

WHY PUT CINNAMON IN BLUEBERRY MUFFINS?

Cinnamon is a spice I think is underused most often. In many deserts and breakfasts that I make, when I use cinnamon I always use a lot of it.

Cinnamon brings this sweet but savory complex to the bakery item. My french toast is highly requested because I have been told they have never had some that is so delicious.

My secret ingredient: more cinnamon.

The cinnamon in the recipe really brings out the flavor in the blueberries, and brings this homey feeling when you taste it.

This post contains affiliate links where I make a small commission at no cost to you! You can see my full disclosure here.

SUPPLIES YOU WILL NEED

KitchenAide Mixer

Silicone Spatula

Muffin Liners

Muffin Pan

INGREDIENTS YOU WILL NEED

8 TBSP Butter

3/4 Cup Sugar

2 tsp Vanilla

2 Eggs

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

HOW TO MAKE SOURDOUGH CINNAMON BLUEBERRY MUFFINS

1. Set oven to 375 degrees.

2. In the KitchenAide mixer, combine butter, sugar, and eggs. Mix till it is a smooth mixture.

3. Add in vanilla and fed sourdough starter to the wet ingredients, combining all together.

4. In a separate bowl, add in flour, baking powder, baking soda, salt, arrowroot powder, and cinnamon.

5. 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.

6. Add in blueberries mixing slow so you do not crush the blueberries.

7. 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.

8. Bake in oven for 20-25 minutes.

9. Enjoy!

SOURDOUGH COLLABORATION

I have something exciting for you. I am doing a collaboration with other bloggers where each one of us share a sourdough recipe!

All of these amazing bloggers each have a delicious recipe to share with you!

Chey from Living Like Were County: Sourdough Cinnamon Crunch Scones

Caren with Texas Farmstead Living: Sourdough Biscuits Without Baking Powder

Meagan from Leeco Honey: Cast Iron Texas Dewberry Focaccia

Ann from Country Homemaking Blog: Herbed Sourdough Pan Rolls

Emma from Loving Grace Blog: Sourdough Apricot Fritters

Jennifer from Riggs Creek Farmhouse: Sourdough Garlic Parmesan Breadsticks

Nettie from HR Homestead: Sourdough Pretzels

Brittany from The Homestead Challenge: Sourdough Irish Soda Bread

Anja with Our Gabled Home: Sourdough Life Changing Bread

Caitlin from Home Grown Hopes: Hearty Sourdough Sausage, Egg, and Cheese Breakfast Bake

Wendy with The Mountain Farmhouse: Vegan Spiced Sourdough Waffles

Alexa with Church Street Homestead (ME!)

Arlene with Little Lilli’s: Chewy Double Chocolate Sourdough Discard Cookies

Rainie with Rainie Robinson: The Perfect Sourdough Pancake Recipe

Katie with Hearts Content Farmhouse: Sourdough Banana Cake with Cream Cheese Frosting

Steph with Spruce Acres Homestead: Spiced Sourdough Cinnamon Raisin Bread Twist

Samantha with The Crooks Family Farm: Sourdough Pizza Crust

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