why make this recipe
Sourdough blueberry muffins are a delicious and unique twist on the classic muffin. The tangy flavor of sourdough combined with the sweetness of fresh blueberries makes these muffins a delightful treat. They are perfect for breakfast, snacks, or even dessert. Plus, this recipe helps you use your sourdough starter, giving it great flavor and texture.
how to make Sourdough Blueberry Muffins
Ingredients :
- 1 cup active sourdough starter
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or any plant-based milk)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, if preferred)
Directions :
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, mix the active sourdough starter, melted butter, and sugar until combined.
- Add the eggs, vanilla extract, and milk to the mixture. Stir well until everything is combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
how to serve Sourdough Blueberry Muffins
Sourdough blueberry muffins are best served warm, but they are also tasty at room temperature. You can enjoy them plain or with a bit of butter spread on top for extra flavor. Pair them with your favorite coffee or tea for a delightful breakfast or snack option.
how to store Sourdough Blueberry Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place them in a zip-top bag and freeze for up to 2 months. When you’re ready to eat, simply thaw them at room temperature or warm them in the microwave.
tips to make Sourdough Blueberry Muffins
- Make sure your sourdough starter is active and bubbly for the best results.
- Use fresh blueberries for the best flavor, but frozen blueberries work well too. Just be sure not to thaw them before mixing them into the batter.
- Avoid overmixing the batter for fluffy muffins. Gently fold in the ingredients until just combined.
variation
You can add lemon zest to the batter for a refreshing citrus flavor. Another variation is to use different fruits like raspberries or chopped bananas instead of blueberries.
FAQs
Can I use a different type of flour?
Yes, you can substitute whole wheat flour or gluten-free flour, but this may change the texture slightly.
How can I make these muffins healthier?
You can reduce the sugar amount or use a sugar substitute. You can also replace some of the all-purpose flour with oatmeal for extra fiber.
Can I make this recipe without sourdough starter?
Yes, if you don’t have sourdough starter, you can use plain yogurt or add a tablespoon of vinegar to regular milk to create a similar tangy flavor.
Sourdough Blueberry Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, mix the active sourdough starter, melted butter, and sugar until combined.
- Add the eggs, vanilla extract, and milk to the mixture. Stir well until everything is combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.