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Sourdough Blueberry Muffins

Sourdough blueberry muffins are a delightful treat combining the tangy flavor of sourdough with sweet blueberries. Perfect for breakfast or snacks!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter Make sure it's active and bubbly for best results.
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar You can reduce for a healthier option.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk Any plant-based milk can be used.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Fruits
  • 1 cup fresh blueberries Frozen can be used; do not thaw.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. In a large bowl, mix the active sourdough starter, melted butter, and sugar until combined.
  3. Add the eggs, vanilla extract, and milk to the mixture. Stir well until everything is combined.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Gently fold in the blueberries until evenly distributed.
  7. Divide the batter among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Enjoy them plain or with butter. Store in an airtight container for up to 3 days or freeze for up to 2 months.