Sourdough Blueberry Muffins Recipe

Elevate your mornings with fluffy Sourdough Blueberry Muffins! Tangy sourdough starter meets sweet blueberries for a delicious, easy breakfast.

Tangy and bursting with blueberries, these Sourdough Blueberry Muffins are a delicious way to use your leftover starter. Tender, flavorful, and easy to make, they’re perfect for a delightful breakfast or afternoon treat.

HOW DO I MAKE MY SOURDOUGH BLUEBERRY MUFFINS?

1. Preheat your oven to 375°F (190°C).

2. Prepare the muffin tin by greasing it or lining it with paper liners.

3. In a large bowl whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl, mix the sourdough starter, melted butter, sugar, egg, vanilla extract, and milk until well combined.

5. Then add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.

6. Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them as they can turn the batter blue.

7. Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.

8. Place in the oven and bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

9. Allow the muffins to cool in the pan for 5 mins before moving them to a wire rack to cool completely.

INGREDIENTS:

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries

INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C).
2. Prepare the muffin tin by greasing it or lining it with paper liners.
3. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
4. In another bowl, mix the sourdough starter, melted butter, sugar, egg, vanilla extract, and milk until well combined.
5. Then add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.
6. Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them as they can turn the batter blue.
7. Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
8. Place in the oven and bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 mins before moving them to a wire rack to cool completely.

TIPS AND TRICKS:

• Ensuring Muffin Fluffiness: To keep your muffins light and fluffy, avoid overmixing the batter once the flour is added. Mix the ingredients until they are all combined.
• Starter Tips: Make sure your sourdough starter is active for the best rise. If it’s been in the fridge, let it warm to room temperature and feed it a few hours before you plan to bake.

FAQs:

Is it okay if I use whole wheat flour in this recipe?

• Yes, you can substitute half of the all-purpose flour with whole wheat flour to add more fiber.

How do I store these muffins?

• Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month.

Can I make these muffins vegan?

• To make them vegan, use a plant-based milk and butter substitute, and replace the egg with a flax egg.

What can I use instead of blueberries?

• Feel free to substitute blueberries with other berries like raspberries or chopped strawberries.

How do I know when my sourdough starter is ready to use for baking?

• Your starter should be bubbly and should have doubled in size after being fed. A small amount of starter dropped in water should float.