Sourdough Blueberry Muffins Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure it reaches the perfect temperature for baking the muffins.
- 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.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Stir until thoroughly combined. Set aside.
- 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.
- 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.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, mixing just enough to distribute them evenly without breaking the berries.
- 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.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- 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
Find it online: https://lucabites.com/sourdough-blueberry-muffins-recipe/
