Weekend Baking: ABC, 1-2-3 Sourdough Muffins

I’m happy to report my sourdough starter from Jan Buckner is alive and well. With time spent in a bowl on the kitchen counter and in a jar in my refrigerator, the bubbling starter has kept me busy baking.

Most recently I’ve been enjoying moist muffins filled with grated apple and blueberries. That’s the A and B. The C comes from cinnamon and coriander, giving the muffins a zesty flavor with a subtle hint of pepper.

ABC Muffins are easy to make and easy to eat. They disappear 1-2-3!

May your weekend be filled with autumn sunshine and warm ABC Muffins.

They’re great with ice cream, too.

ABC (Apple, Blueberry, Cinnamon and Coriander) Sourdough Muffins

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup bubbling sourdough starter
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup grated apple


  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup chilled butter

Preheat oven to 400 degrees. Grease muffin tin or prepare with paper liners.

Sift flour, baking soda, salt, cinnamon, coriander and sugar into mixing bowl. In another bowl, lightly beat egg with fork. Add oil and blend. Add sourdough starter and stir to blend.

Pour sourdough mixture into bowl of dry ingredients. Stir to blend. Gently fold in grated apple and blueberries. Spoon batter into prepared pan.

Mix Topping by combining flour, brown sugar and cinnamon in bowl. Cut butter into small chunks and add to ingredients in bowl. Use fingers to work butter into dry ingredients to create a crumbly mixture. Sprinkle Topping generously over batter in muffin tin.

Bake in preheated 400-degree oven for 20 to 30 minutes or until a toothpick poked into center of muffin comes out completely clean. Allow muffins to cool in pan on wire rack for 10 minutes. Remove cupcakes from pan and allow to cool completely on wire rack. Serve warm or at room temperature. Makes 12 muffins.

Tips from the cook

  • You won’t need all of the Topping for these muffins. Extra Topping can be stored in the freezer, ready to be sprinkled over the next batch of muffins.
  • Bake some batter in well-buttered glass custard cups. Serve with a scoop of premium vanilla bean ice cream.
  • Enjoy other sourdough recipes I’ve shared at these links:

Sourdough Pancakes

Sourdough French Bread

Janice Buckner’s Sourdough Coffee Cake


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