Originally posted November 21, 2014

Giant Sourdough Blue Cheese & Wild Blueberry Muffin

Giant Sourdough Blue Cheese & Wild Blueberry Muffin by Sarah Xiong

I wandered in the kitchen thinking about blueberries. Then I saw my Trader Joe's salad with a scoop of blue cheese that I'd prob pick around. Then I saw my egg nog in the fridge and thought nutmeg goes fantastic with blueberries. This is a blueberry muffin, all grown up.


  • 4 oz sourdough starter
  • 4 oz eggnog
  • 1 egg
  • 5 oz sugar
  • 1.12 oz blue cheese (32g)
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1.50 oz yogurt
  • 2 oz oil
  • 9 oz ap bleached flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup frozen wild blueberries (140g)


Mix starter with egg nog and egg to soften. Stir in blue cheese, sugar and nutmeg til smooth. Add yogurt and oil. Stir in flour and salt. Dough will be very thick but remember the blueberries will give off liquid when added to the batter. Let sit at room temp for at least 4 hours.

In a small bowl add baking soda and baking powder. Mix a scoop of the dough til it gets light and fluffy then incorporate it with the rest of the batter. Stir in blueberries.

Grease and flour a 6 cup souffle pan. Sprinkle with sugar. Bake 375 for 20 minutes. Rotate and tent with foil as needed. Lower heat to 350 and bake for another 60 minutes.



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