Description
Soft, fluffy, and with a perfect tangy twist, these Blueberry Sourdough Muffins are a delightful way to start your day or enjoy a cozy afternoon treat
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cornstarch
- Zest of ½ a lemon
- 1 cup (150 g) blueberries (fresh or frozen)
Wet Ingredients
- 8 tbsp (113 g) butter, melted
- 2 large eggs
- ½ cup (125 g) sourdough starter discard
- 3 tbsp (45 g) sour cream (or plain Greek yogurt)
- 1 tsp (5 g) vanilla extract
Crumb Topping
- 3 tbsp (45 g) butter, melted
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper cups.
- In a medium bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest.
- In another bowl, whisk the wet ingredients: melted butter, eggs, sourdough starter discard, sour cream, and vanilla extract until smooth.
- Fold the wet ingredients into the dry mixture until just combined. Then gently fold in blueberries, saving a few for topping.
- Fill each muffin cup about three-quarters full. Place saved blueberries on top.
- Bake at 400°F (200°C) for 10 minutes. Lower the temperature to 350°F (176°C) and bake for an additional 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool before adding a crumb topping if desired by mixing melted butter, sugar, and flour and sprinkling on top.
Notes
- For added zest, mix a little extra lemon zest into the crumb topping.
- Substitute maple glaze for the crumb topping for a warm, autumn twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast