Sourdough Blueberry Muffins (Printable)
Tangy muffins bursting with blueberries and subtle sourdough flavor, ideal for breakfast or a quick snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
→ Wet Ingredients
06 - 1 cup sourdough starter (active or discard)
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract
→ Add-ins
11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)
# Step-by-step:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well blended.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—do not overmix.
05 - Fold in blueberries and lemon zest if using, distributing evenly throughout batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes until toothpick inserted in center comes out clean and tops are golden brown.
08 - Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The tangy sourdough adds depth you never knew muffins could have
- They stay incredibly moist for days, thanks to that fermented starter magic
02 -
- Overmixing is the enemy of tender muffins, stop folding as soon as the flour streaks disappear
- Frozen blueberries need to stay frozen until they hit the batter to prevent bleeding purple everywhere
03 -
- Sprinkle turbinado sugar on top before baking for a bakery worthy crunch
- Swap half the all purpose flour for whole wheat to add nutty depth and extra fiber