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Blueberry Sourdough Muffins

Blueberry Sourdough Muffins Recipe


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  • Author: Brittany Recipes
  • Total Time: 50 minutes
  • Yield: 12 1x

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

  1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper cups.
  2. In a medium bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest.
  3. In another bowl, whisk the wet ingredients: melted butter, eggs, sourdough starter discard, sour cream, and vanilla extract until smooth.
  4. Fold the wet ingredients into the dry mixture until just combined. Then gently fold in blueberries, saving a few for topping.
  5. Fill each muffin cup about three-quarters full. Place saved blueberries on top.
  6. 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.
  7. 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