Sourdough Blueberry Muffins

Savory sourdough and sweet blueberries come together in perfect harmony in these scrumptious muffins.

The tangy flavor of the sourdough starter pairs beautifully with the freshness of the blueberries, creating a delightful treat that’s perfect for breakfast or a snack on-the-go.

Ready Time

4 hrs

Yields

10 servings

Ingredients

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

Instructions

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

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and baking soda.

In a large bowl, whisk together the melted butter, sourdough starter, eggs, and vanilla extract. Add the dry ingredients to the wet 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.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with confectioners’ sugar before serving.

Notes

Make sure to use an active and bubbly sourdough starter for the best results. If using frozen blueberries, thaw and pat dry with a paper towel before using to prevent excess moisture.

Don’t overmix the batter, as it can lead to tough muffins.

For a crispy top, bake the muffins for the full 25 minutes. To ensure even baking, rotate the muffin tin halfway through the baking time.

These muffins are best consumed on the same day, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.