Sourdough Blueberry Muffins on a table

Sourdough Blueberry Muffins

ByShayek
Sourdough Blueberry Muffins
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Sourdough Blueberry Muffins

Recipe by ShayekCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories Per Muffin

200

kcal
Total time

40

minutes

Start your morning right with Sourdough Blueberry Muffins, bursting with juicy berries and a hint of sourdough tang. These muffins are soft, fluffy, and packed with flavor. Ideal alongside a cup of coffee or as a delicious treat!

Ingredients

  • 1 cup of sourdough starter, fresh or leftover.

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1/2 cup sugar

  • 1/2 cup unsalted butter, melted

  • 1/2 cup milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups fresh or frozen blueberries

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Directions

  • Heat your oven to 375°F (190°C) and place paper liners in a muffin tray.
  • In a big bowl, combine the flour, sugar, baking powder, baking soda, and salt by whisking them together.
  • In a separate bowl, blend the sourdough starter with the melted butter, milk, eggs, and vanilla.
  • Gradually pour the wet ingredients into the dry mixture, stirring gently until everything is just blended.
  • Gently fold in the blueberries, being careful not to overmix.
  • Evenly distribute the batter into the muffin cups, filling each about two-thirds full.
  • Bake for 20-25 minutes or until a toothpick comes out clean when inserted in the middle.
  • Let the muffins cool in the tray for 5 minutes, then move them to a wire rack to finish cooling.

Notes

  • These muffins contain added sugar and butter, so it’s important to enjoy them in moderation as part of a balanced diet.
1. Can I use frozen blueberries?

Yes, frozen blueberries work well. Just fold them in frozen to prevent bleeding into the batter.

2. How should I store leftover muffins?

Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 1 months.

3. Can I substitute the sourdough starter?

Yes, you can use plain yogurt or buttermilk as a substitute for the sourdough starter, but the flavor will differ slightly.

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