Sourdough Blueberry Muffins with Streusel Topping and Quebec Maple Syrup
How Rare and Beautiful It Is
Picking wild blueberries near Sauble Beach was something my dad and I did every summer, and it was never just about the berries. It was about the land, the seasons, and the quiet moments we shared together. I can still remember walking through those fields, the earth warm beneath our feet and the air thick with the scent of sand and soil. The sweet smell of fruit ripening in the sun made us eager to pick as many as we could.
The breeze off Lake Huron kept the air cool as we searched for the best berries, filling our baskets while my dad told stories. He didn’t just share memories—he taught me the history of his life, of the sky, of the lake. How he grew up. How the world had shaped him. His voice carried the weight of time, like the echo of an old song, something ancient passed down from father to child. In those moments, I felt like he was handing me the stars—each story a light to carry forward.
As we crouched down, carefully plucking the ripest berries, their dark skins glistened in the sunlight. Our hands stained with their juice, we let the colour sink into our skin, unbothered by the mess. There was something deeply satisfying about filling the baskets—about working with the earth, about moving at the same unhurried rhythm as the land itself.
Birds sang overhead, their songs mixing with the hush of the breeze and the soft rustling of leaves. It felt as if the whole world was in tune with what we were doing, slow and steady, like it had been written into the fabric of time long before we ever arrived. Moments like that—so small, so simple—were the kind you never realized you’d miss until they were gone.
Just as I always have, I’ll find myself back picking blueberries this summer with my daughter, Elise, in Prince Edward County, on the shores of Lake Ontario. Every year, we return to the fields, just as my dad, George, and I did before her. The land is still warm beneath our feet, the air still carries the promise of summer, and the berries are just as sweet as ever.
And just like back then, the best part comes after—the baskets of blueberries ending up in my mother’s kitchen. She would take what we gathered and turn them into something wonderful: blueberry muffins, pies, or jam bubbling on the stove. My dad and I may have done the picking, but she was the one who made sure those summer mornings lasted just a little bit longer.
Now, it’s my turn. The scent of fresh blueberry muffins will fill my own kitchen this summer, just as it did hers, carrying with it the same warmth of summer and all the years that came before. Some things, no matter how much time passes, remain. And that is how rare and beautiful it is.
Now, it’s my turn. The scent of fresh blueberry muffins will fill my own kitchen, just as it did hers, carrying with it the same warmth of summer and all the years that came before.
15 mins. active prep + 12-16 hrs fermentation
18-20 min
12 muffins
Dessert
Canada
These muffins are a perfect example of Canadian baking, made with locally sourced ingredients like BC sea salt, Quebec maple syrup, and wild Ontario blueberries.
Blueberry Muffin Ingredients
The Night Before
- 240g (1 cup) 100% hydration active sourdough starter (fed and peaked)
- 240g (1 cup) whole milk (or dairy-free alternative)
- 180g (1 1/2 cups) organic all-purpose flour (or whole wheat flour for added nutrition)
- 12g (1 tbsp) Canadian maple syrup , preferably from Quebec ( Organic Dark Maple Syrup from Quebec )
- 1 tsp Ceylon cinnamon ( Canadian Ceylon cinnamon options )
The Next Morning
- 2g (1/2 tsp) aluminum-free baking soda ( Coteau Hills Baking Soda or Westpoint Naturals Baking Soda)
- 1g (1/4 tsp) sea salt (Canadian)
- 30g (2 tbsp) grass-fed butter , melted and cooled (or oil of your choice)
- 2 eggs
- 12g (1 tbsp) baking powder (ensure it's aluminum-free)
- 1 tsp vanilla extract (Mexican)
- 1 1/2 cups wild blueberries, thawed and drained (to prevent excess moisture)
Alternative Options:
1/2 cup fresh or frozen raspberries, strawberries, or other berries of your choice.
Feel free to replace the wild blueberries with any other berry you prefer for a different flavor profile.
Streusel Topping
- 50g (1/4 cup) all-purpose flour
- 30g (2 tbsp) organic cane sugar or maple sugar (for a more natural sweetness)
- 30g (2 tbsp) cold grass-fed butter , cubed
- 1 tsp Ceylon cinnamon
- 1/4 tsp sea salt (Vancouver Island Sea Salt)
Directions
Step 1
The night before : In a large bowl, whisk together the 100% hydration active sourdough starter, milk, flour, maple syrup, and Ceylon cinnamon . Cover the bowl with plastic wrap or a clean towel and let it ferment at room temperature for 12-16 hours.
Step 2
The next morning : Remove the mixture from the fridge and let it sit at room temperature for 30 minutes to warm up slightly.
Step 3
Preheat the oven : Set your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
Step 4
Prepare the batter : Stir in the aluminum-free baking soda, sea salt , melted butter, egg yolks, and Mexican vanilla extract (if using). Mix until smooth.
Step 5
Add the wild blueberries and optional berries : Gently fold in the thawed and drained wild blueberries, along with any additional berries you’d like to use.
Step 6
Prepare the streusel topping : In a small bowl, combine the flour, sugar, cinnamon, and sea salt . Add the cold cubed butter and use your fingers or a pastry cutter to mix until the butter is fully incorporated, and the mixture resembles coarse crumbs.
Step 7
Spoon the batter : Spoon the batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping generously over each muffin.
Step 8
Bake : Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
Step 9
Cool and serve : Let the muffins cool for a few minutes before transferring them to a wire rack. Serve warm with a dollop of yogurt or butter, or store for later.
Nutrition
Serving: 1 muffin (~81g) | Calories : 99.5 kcal | Carbohydrates : 17.5g | Protein : 3.8g | Fat : 3.8g | Saturated Fat : 2.5g | Cholesterol : 24.0mg | Sodium : 351.2mg | Potassium : 54.2mg | Fiber : 0.9g | Sugar : 1.4g | Vitamin A : 120.0 IU | Calcium : 13.0mg | Iron : 0.3mg
Lisa Robitaille, Sourdough Teacher
Lisa Robitaille is a sourdough teacher and the founder of Great Lakes Sourdough. She believes baking is a connection to the past, much like picking wild blueberries with her dad, George. Through her classes and recipes, she helps others find joy in slow living, tradition, and the art of sourdough.
