Sourdough Blueberry Muffins
Delightfully tangy and moist, these sourdough blueberry muffins combine natural fermentation with fresh berries for a wholesome, flavorful treat perfect for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the sourdough starter, sugar, melted butter, milk, egg, and vanilla extract until combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined; avoid overmixing.
- Carefully fold in the fresh blueberries to the batter.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra burst of flavor, sprinkle coarse sugar on top before baking or add a lemon zest twist to brighten the muffins.
Find it online: https://delilita.com/sourdough-blueberry-muffins/