Sourdough Blueberry Muffins
Enjoy the delightful taste and texture of homemade sourdough blueberry muffins! This recipe combines the tangy flavor of sourdough with the sweet burst of blueberries, creating a perfect treat for breakfast or any time of day.
Equipment
- Large Bowl
- Medium bowl
- Whisk
- Muffin Tin (12-cup)
- Muffin Liners (optional)
Ingredients
- 1 cup Active Sourdough Starter bubbly and doubled in size after feeding
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs at room temperature
- 1/2 cup Melted Butter
- 1/2 cup Milk at room temperature
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Fresh Blueberries or frozen, do not thaw
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, combine the active sourdough starter, melted butter, milk, eggs, and vanilla extract. Mix well until fully incorporated.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; the batter should be thick and slightly lumpy.
- Gently fold in the blueberries until they are evenly distributed.
- Fill each muffin cup about ¾ full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
For best results, use an active sourdough starter that is bubbly and doubled in size after feeding. If using frozen blueberries, do not thaw them before adding to the batter. Store leftover muffins in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.