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Sourdough Blueberry Muffins

Freshly baked sourdough blueberry muffins on modern kitchen counter
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Enjoy moist and tangy sourdough blueberry muffins that perfectly balance natural sourness with sweet bursts of fresh blueberries, ideal for breakfast or a snack.

Ingredients

Scale
  • 1 cup sourdough starter (active and bubbly)
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, combine the sourdough starter, melted butter, eggs, vanilla extract, and buttermilk; mix until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
  5. Carefully fold in the fresh blueberries to distribute evenly.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, sprinkle coarse sugar on top before baking or add a touch of lemon zest to the batter for a bright citrus twist.

Find it online: https://thefoodieplanner.com/sourdough-blueberry-muffins/