Blueberry Sourdough Muffins Recipe

Enjoy the perfect mix of tangy sourdough and sweet blueberries with this easy recipe. These muffins are soft and fluffy, with juicy blueberries in every bite. If you love sourdough or blueberry muffins, these will be a big hit!

This recipe is quick to make, so you can have fresh muffins in no time. You can bake them right away or let the sourdough sit overnight for more flavor. With just a few simple ingredients, including sourdough discard, you’ll make delicious muffins that your family and friends will love. They’ll ask for seconds!

Irresistible Blueberry Sourdough Muffins

Try the amazing combination of sourdough and juicy blueberries in these blueberry sourdough muffins. They are soft and fluffy, thanks to the sourdough discard. It adds a tangy twist that goes perfectly with the fresh blueberries.

Soft, Fluffy Texture with a Tangy Twist

The secret to these muffins’ soft texture is the sourdough discard. It adds a slight tangy flavor and a melt-in-your-mouth crumb. This makes these blueberry sourdough muffins different from regular muffins. Each bite has a great mix of tangy and sweet flavors.

Packed with Fresh Blueberries

These bakery-style blueberry muffins are packed with juicy, fresh blueberries. The blueberries add a burst of flavor and natural sweetness, which goes well with the tangy sourdough.

“These blueberry sourdough muffins have become a family favorite. The combination of the soft, fluffy texture and the tangy sourdough flavor is simply irresistible.”

• Lizzy Cascalheira, Recipe Author

What Makes These Muffins Special?

These blueberry sourdough muffins are special because they use sourdough discard. The long fermentation time adds a lot of flavor and makes the muffins easier to digest. This gives them a soft, tender texture that sets them apart from regular blueberry muffins.

The baking method is also unique. They are baked at 425°F for 5-6 minutes, then at 350°F for 13-15 minutes. This two-step process helps them rise beautifully and gives them a delicate crumb. Chilling the batter for at least an hour or overnight also makes them fluffier.

These blueberry sourdough muffins are loaded with a full pint of fresh blueberries, which adds a burst of sweetness to every bite. Plus, you don’t need a stand mixer to make them, making it easy for anyone to whip up these unique sourdough muffin treats.

If you enjoy sourdough or just love blueberry muffins, these blueberry sourdough muffins will impress you. Their soft texture and delicious flavor make them stand out from other baked goods.

Blueberry Sourdough Muffins

Get ready to enjoy a fun twist on classic muffins with this sourdough blueberry muffin recipe. These homemade blueberry sourdough muffins are the perfect way to use up your sourdough discard. You can enjoy a bakery-style treat right at home.

Made with all-purpose flour, tangy sourdough starter, and fresh or frozen blueberries, these muffins are soft and fluffy. They have a delightful tangy twist. Each bite is full of the sweet, juicy goodness of blueberries, creating a perfect balance of flavors.

The secret to these muffins is the sourdough starter. It adds a unique flavor and makes the muffins moist and tender. With a baking time of about 22 minutes, you can have these fresh homemade blueberry sourdough muffins in no time.

Whether you’re looking for a tasty breakfast treat or a snack, these sourdough blueberry muffins are sure to become a favorite in your home. Enjoy the perfect combination of tangy sourdough and sweet, juicy blueberries in every bite.

Step-by-Step Instructions

Making these tasty blueberry sourdough muffins is easy. Just follow these simple steps to bake your batch. You’ll get soft, fluffy muffins with a tangy flavor.

1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or use paper liners.
2. In a medium bowl, mix 145g all-purpose flour, 65g whole-grain spelled flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, combine 225g sourdough starter, 120g milk, 150g melted butter, 200g sugar, 4 eggs, and 10g vanilla extract. Mix until everything is well combined.
4. Gently fold in 300g of fresh or frozen blueberries, saving a few for the top.
5. Fill each muffin cup about three-quarters full with batter. Place the saved blueberries on top.
6. Bake at 400°F (200°C) for 10 minutes. Then, lower the oven to 375°F (190°C) and bake for 25-30 minutes. A toothpick should come out clean.

For a special touch, try a streusel topping or maple glaze after the muffins cool. These blueberry sourdough muffins will quickly become a favorite!

Tips and Tricks

Baking blueberry sourdough muffins is easier with the right tips. These tricks will help you make muffins that taste like they came from a bakery. You’ll learn how to get the right texture and keep the blueberries from sinking.

Baking Hacks for Perfect Muffins

Use room-temperature ingredients to make your muffins soft and fluffy. This helps the batter mix well, giving you a tender crumb. Don’t overmix the batter, as it can make the muffins tough.

Start baking at a high oven temperature, then lower it to finish. This method helps the muffins rise nicely.

The sourdough starter you use affects the muffins’ texture and taste. Use a 100% hydration starter that’s fresh to avoid a strong sour taste. For frozen blueberries, coat them in flour to keep them from sinking.

“These blueberry sourdough muffins are a real treat – the perfect balance of tangy and sweet, with a soft, fluffy texture that’s hard to beat.”

Follow these tips for baking blueberry sourdough muffins and tricks for perfect sourdough muffins to make delicious muffins. Your friends and family will love them!

Conclusion

These blueberry sourdough muffins are a delicious treat any time of day. They mix the tangy flavor of sourdough with sweet, juicy blueberries, making them hard to resist.

They’re great for breakfast, a snack, or even dessert. You can bake them right away or let the batter sit overnight. Either way, they’ll quickly become a favorite in your home.

These homemade muffins use sourdough discard and fresh blueberries for a unique twist. By following the instructions and tips, your blueberry sourdough muffins will always turn out great.

So, get your ingredients ready and preheat your oven. Get ready to enjoy the amazing flavors of these blueberry sourdough muffins. They’re perfect for breakfast, a snack, or a sweet treat. These muffins will surely delight your taste buds and become a staple in your baking. nack, or a sweet treat. These muffins will surely delight your taste buds and become a staple in your baking. muffins will surely delight your taste buds and become a staple in your baking.

FAQ:

Why are my sourdough muffins dry?
Dry sourdough muffins can be due to overbaking or using too much flour. Measuring flour correctly, ideally by weight, and ensuring your batter has enough moisture—through ingredients like oil, butter, or applesauce—will help. Adjusting the baking time can also make a difference, as sourdough often behaves differently than standard batter.

What is the secret to moist muffins?
To keep muffins moist, balance is key. Ingredients like sour cream, yogurt, or even mashed bananas help retain moisture. Avoid overmixing the batter, as this can make muffins tough. Bake at a consistent temperature and avoid overbaking, as that can dry them out.

How do you keep blueberry muffins from getting soggy?
To prevent sogginess, coat the blueberries lightly in flour before folding them into the batter. This helps reduce the excess moisture they release during baking. Also, ensure muffins are fully cooled before storing them in an airtight container to avoid trapping steam.

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