📝 Description
These Sourdough Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries in every bite. Made with active sourdough starter, they have a light tangy flavor that perfectly balances the sweetness. This recipe is a delicious way to use up leftover sourdough starter while creating moist bakery-style muffins at home. Perfect for breakfast, brunch, or an afternoon snack with tea or coffee!
🛒 Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Wet Ingredients:
- 1 cup active sourdough starter (fed or discard)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup melted butter (or oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or buttermilk
👩🍳 Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix sourdough starter, sugars, melted butter, eggs, vanilla, and milk until smooth.
- Gradually fold the wet mixture into the dry ingredients. Do not overmix.
- Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
- Spoon batter into muffin cups, filling about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.
💡 Tips
- For extra sweetness, sprinkle coarse sugar on top before baking.
- If using frozen blueberries, do not thaw to prevent purple batter.
- For taller muffins, let the batter rest for 15–20 minutes before baking.
- Add lemon zest for a fresh citrus flavor twist.
- Store in an airtight container for up to 3 days or freeze for longer storage.