Sourdough Blueberry Muffins Recipe

Introduction

These Sourdough Blueberry Muffins are a delicious way to use up your sourdough starter discard while enjoying a tender, fluffy treat packed with juicy blueberries. Perfect for breakfast or a snack, these muffins have a subtle tang and a delightful crumb.

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Butter (Melted)
• 3/4 cup Sugar
• 2 Eggs
• 1/2 cup Milk
• 1 cup Sourdough Starter (discard)
• 1 tsp Vanilla
• 1 1/2 cups Blueberries (Fresh or Frozen)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit (200°C).
2. Step 2: In a small bowl, toss the blueberries with one tablespoon of flour to coat. Set aside.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
4. Step 4: In a large bowl, beat the sugar and eggs together. Add the sourdough starter, milk, melted butter, and vanilla, mixing well.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter may be slightly lumpy; this is normal.
6. Step 6: Fold the coated blueberries gently into the batter, taking care not to overmix.
7. Step 7: Line a muffin tin with paper liners and scoop the batter evenly into the cups.
8. Step 8: Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the muffins to cool slightly before serving.

Tips & Variations

• For extra flavor, sprinkle a little coarse sugar on top of the muffins before baking for a crunchy finish.
• Try mixing in other fresh or frozen berries like raspberries or blackberries instead of blueberries.
• If using frozen blueberries, do not thaw them before adding to avoid bleeding into the batter.
• Make sure not to overmix the batter after adding blueberries to keep the muffins light and tender.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins in a sealed bag for up to 3 months. To reheat, warm in a microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a fed sourdough starter instead of discard?

Yes, you can use a fed starter, but reduce the milk slightly to keep the batter’s consistency balanced since a fed starter contains more moisture.

Can I substitute milk with a non-dairy alternative?

Absolutely. Plant-based milks like almond, oat, or soy milk work well in this recipe without altering the flavor much.

Sourdough Blueberry Muffins Recipe

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★★★★★

4.7 from 103 reviews

These Sourdough Blueberry Muffins are a delightful treat made using a sourdough starter discard, bursting with fresh or frozen blueberries. With a tender crumb and a perfect balance of sweet and tangy flavors, these muffins are great for breakfast or a snack and bake quickly in just over 20 minutes.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tbsp Flour (for coating blueberries)

Wet Ingredients

• 1/2 cup Butter, melted
• 3/4 cup Sugar
• 2 Eggs
• 1/2 cup Milk
• 1 cup Sourdough Starter (discard)
• 1 tsp Vanilla Extract

Fruit

• 1 1/2 cups Blueberries (fresh or frozen)

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure it reaches the perfect temperature for baking the muffins.
2. Prep Blueberries: Gently toss the blueberries with one tablespoon of flour in a bowl. This helps prevent the berries from sinking to the bottom of the muffins during baking. Set aside.
3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Stir until thoroughly combined. Set aside.
4. Mix Wet Ingredients: In a large bowl, whisk together the sugar and eggs until smooth. Add the sourdough starter, milk, melted butter, and vanilla extract. Mix thoroughly until combined.
5. Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. It’s okay if the batter is a bit lumpy; do not overmix to keep the muffins tender.
6. Fold in Blueberries: Carefully fold the floured blueberries into the batter, mixing just enough to distribute them evenly without breaking the berries.
7. Fill Muffin Tin: Line a muffin tin with paper liners. Using a scoop or spoon, divide the batter evenly into the muffin cups, filling each about 3/4 full.
8. Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

• Using sourdough discard is a great way to reduce waste and add unique flavor to your muffins.
• Coating the blueberries with flour prevents them from sinking to the bottom during baking.
• You can substitute fresh blueberries with frozen ones; no need to thaw them before using.
• For a dairy-free version, substitute the butter and milk with plant-based alternatives.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: sourdough discard, blueberry muffins, breakfast muffins, easy muffin recipe, baking with sourdough, fruit muffins, quick breakfast