Sourdough Blueberry Muffins

The sweet and tangy union of sourdough and blueberries! These Sourdough Blueberry Muffins are a match made in heaven, with the puffed, slightly sour goodness of sourdough starter complemented by the sweetness of fresh blueberries.

Perfect for breakfast or a snack, these muffins will become a new favorite.

Ready Time

4 hrs

Yields

7 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sourdough starter (active and bubbly)
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Confectioners’ sugar, for dusting (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flour and sugar.

In a separate bowl, whisk together the sourdough starter, melted butter, egg, vanilla extract, and salt.

Add the wet ingredients to the dry ingredients and stir until just combined.

Do not overmix.

Gently fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Dust with confectioners’ sugar, if desired.

Notes

Make sure to use an active and bubbly sourdough starter for the best results. Fresh or frozen blueberries work equally well in this recipe, so feel free to use whatever is available.

When dividing the batter, try to fill each muffin cup about 2/3 full to avoid overflowing.

You can also sprinkle a few extra blueberries on top of each muffin before baking for a prettier presentation. To ensure the muffins bake evenly, rotate the muffin tin halfway through the baking time.

If you’re using frozen blueberries, they might release some extra moisture during baking, so keep an eye on the muffins to avoid overbrowning.

These muffins are best consumed within a day or two of baking, but they also freeze beautifully. Simply thaw at room temperature or reheat in the microwave or oven when you’re ready for a freshly baked treat.