Sourdough Blueberry Muffins (Print Version)
Moist muffins bursting with fresh blueberries and subtle sourdough notes, ideal for any time snack or breakfast.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
→ Wet Ingredients
06 - 1 cup sourdough starter (active or discard)
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract
→ Add-ins
11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)
# How to Cook:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, whole milk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together using a spatula until just combined—small lumps are acceptable. Do not overmix as this will create tough muffins.
05 - Fold in fresh or frozen blueberries and lemon zest if using. If using frozen berries, add them directly from the freezer without thawing.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately 3/4 full. Use a cookie scoop or measuring cup for consistent portioning.
07 - Bake for 22-25 minutes until tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before storing in an airtight container.
# Expert Advice:
01 -
- The sourdough creates an incredibly tender crumb that stays moist for days unlike typical muffins that dry out
- These come together in one bowl with minimal effort but taste like a bakery treat
02 -
- Overmixing is the fastest way to make tough muffins so stop as soon as the flour disappears
- Frozen blueberries need to stay frozen until they hit the batter or they will bleed everywhere
03 -
- Sprinkle turbinado sugar on top before baking for a crunchy sweet crust that makes these look bakery worthy
- Room temperature ingredients combine more easily so set everything out about 30 minutes before baking