Sourdough Blueberry Muffins
Delightful sourdough blueberry muffins combining the tangy flavor of sourdough with the sweet burst of blueberries. Moist, flavorful, and utterly irresistible!
Equipment
- Large Bowl
- Whisk
- Muffin Tin (12-cup)
- Paper Liners (optional)
Ingredients
Muffin Ingredients
- 1 cup active sourdough starter
- 1/2 cup milk lukewarm
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, combine active sourdough starter and lukewarm milk. Stir until well combined.
- Add granulated sugar, melted unsalted butter, large egg, and vanilla extract to the mixture. Whisk until thoroughly combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay.
- Gently fold in fresh or frozen blueberries. Ensure they are evenly distributed throughout the batter.
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 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 extra flavor, add a touch of lemon zest to the batter or use wild blueberries. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.