Sourdough Blueberry Muffins: Irresistibly Fluffy and Delicious
These Sourdough Blueberry Muffins are incredibly fluffy and delicious, offering a delightful twist on a classic favorite. The sourdough starter adds a subtle tang and contributes to a wonderfully tender crumb, making them perfect for breakfast or a snack.
Equipment
- muffin tins
- mixing bowls
- Whisk or fork
- wooden spoon
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ½ cup Butter melted
- ¾ cup Sugar
- 2 Eggs
- ½ cup Milk
- 1 cup Sourdough Starter inactive preferred, active acceptable
- 1 teaspoon Vanilla Extract
- 1 ½ cups Blueberries fresh or frozen
For Coating Blueberries
- 1 tablespoon Flour
Optional Crumble Topping
- 4 tbsp Butter
- 1 tbsp Flour
- 4 tbsp Sugar
Optional Add-ins
- Lemon zest
- Cinnamon
- Apple pie spice
- Greek yogurt
Substitutions
- Coconut oil or vegetable oil for butter
- Bread flour or whole wheat flour mix for all-purpose flour
- Brown sugar for granulated sugar
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin.
- Toss the blueberries with 1 tablespoon of flour to coat them and prevent them from sinking to the bottom of the muffins.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate large bowl, combine the sugar, eggs, sourdough starter, milk, melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined; some lumps are perfectly fine. Gently fold in the coated blueberries, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.
Make-Ahead Option
- Mix all ingredients except the blueberries, cover the batter, and refrigerate for up to 24 hours. Fold in the blueberries just before baking.
Storage
- Store leftover muffins in an airtight container at room temperature. For longer storage, freeze cooled muffins in a Ziploc bag for up to 3 months.
Notes
Coat blueberries in flour before adding to batter to ensure even distribution. Inactive (refrigerated) sourdough starter is recommended for a more controlled rise. The batter does not require fermentation and will not taste sour unless intentionally left to ferment. Do not overmix the batter to maintain a tender texture. Consider adding lemon zest for a delightful lemon blueberry variation.