Description
A delicious twist on the classic muffin recipe, combining the tangy flavor of sourdough with the sweetness of blueberries for a fluffy, moist texture.
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or buttermilk)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 to 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or greased cups.
- In a large mixing bowl, combine sourdough starter, sugar, and oil (or melted butter). Mix until smooth.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract and milk. Ensure the mixture is well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture and stir gently until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Avoid overmixing the batter to prevent tough muffins.
- Ensure your sourdough starter is active for the best rise and texture.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- You can use brown sugar or coconut sugar for a deeper flavor.
- If you prefer dairy-free muffins, use almond milk or oat milk and plant-based oil.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Sourdough blueberry muffins, blueberry sourdough muffins recipe, fluffy muffins, sourdough muffins with blueberries, homemade blueberry muffins