Sourdough Blueberry Muffins
Delight in moist, tangy sourdough blueberry muffins perfect for breakfast or a snack, made with natural sourdough starter and fresh blueberries for a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough starter, sugar, melted butter, egg, milk, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined; do not overmix.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a little coarse sugar on top of the muffins before baking for a crunchy topping.