Sourdough Blueberry Muffins Recipe

If you love Sourdough Blueberry Muffins, you’re in for a treat! This recipe makes a dozen of the softest, most tender muffins you’ve ever had. They’re perfect with a mix of blueberry flavor and a moist texture.

The secret to these muffins is the sourdough discard. It adds a tangy, fermented flavor, making the muffins light, tender, and complex. Plus, they’re ready in 30 minutes, making them a quick and easy breakfast or snack choice.

Irresistibly Soft and Tender Sourdough Blueberry Muffins

Imagine biting into a soft, tender, and moist muffin —it’s like it melts in your mouth. These Sourdough Blueberry Muffins are that good. The secret is sourdough discard, which adds flavor and softens the muffins.

Sourdough Blueberry Muffin Texture and Flavor

These muffins are a treat for your senses. The sourdough discard gives them a tangy taste and keeps them moist and tender. The blueberries add juicy sweetness, contrasting with the sourdough’s slight acidity. The result is a soft and tender muffin that’s irresistible.

Ingredient	Purpose
Sourdough Discard	Adds depth of flavor and improves texture
Butter	Contributes to the moist and tender crumb
Blueberries	Provides pockets of sweet, juicy fruit in each bite

The secret to the perfect Sourdough Blueberry Muffin texture is in the baking. Starting with a high oven temperature and then reducing it helps the muffins rise beautifully, resulting in a delicate and tender interior. With their soft and moist crumb, these muffins are a true delight.

Why You’ll Love These Sourdough Blueberry Muffins

Baking sourdough blueberry muffins is a fun way to use up sourdough discard. They come together fast, in just 30 minutes, and you don’t need a mixer. You can mix them by hand for a simple baking experience.

These muffins have beautiful, tall tops. This is thanks to a special baking technique that makes them rise perfectly. The sourdough discard adds a tangy flavor and chewy texture.

If you love making Sourdough Blueberry Muffins or want a new way to use sourdough discard, these muffins are perfect. They’re quick to make, don’t need a mixer, and have amazing flavor and texture from the sourdough discard.

“These sourdough blueberry muffins are a game-changer! The sourdough flavor adds such a delightful tartness that perfectly complements the sweet blueberries. I’ll be making these again and again.”

So, why not try these sourdough blueberry muffins? They taste amazing, are easy to make, and are perfect for breakfast or a snack.

Key Ingredients for Sourdough Blueberry Muffins

Making the perfect Sourdough Blueberry Muffins needs a few key ingredients. These ingredients make the muffins taste great and feel soft. Let’s look at what makes these muffins so special.

Sourdough Discard

The main ingredient is the sourdough discard. It gives the muffins a tangy taste and a soft texture. Using a full cup of sourdough, discard makes the muffins moist and delicious.

Blueberries

Fresh blueberries are essential for Sourdough Blueberry Muffins. The recipe uses a whole pint of blueberries, adding a fruity burst to every bite.

Butter and Coconut Oil

Using butter and coconut oil creates the perfect fat combination. Butter makes the muffins creamy, while coconut oil adds flavor and tenderness.

Other important ingredients include all-purpose flour, baking soda, salt, sugar, egg, and vanilla extract. Together, they make the ultimate Sourdough Blueberry Muffins. They’re perfect for any time of day.

With the right mix of these ingredients, you’re on your way to baking amazing Sourdough Discard in Blueberry Muffins. Get ready to enjoy the Ingredients for Sourdough Blueberry Muffins and treat yourself to a delicious treat!

How to Make Sourdough Blueberry Muffins

Making sourdough blueberry muffins is simpler than you think. Just a few steps and you’ll have these soft treats ready. We’ll show you how to make the best sourdough blueberry muffin recipe.

Mixing the Batter

First, heat your oven to 375°F (190°C). Grease a 12-cup muffin tin or use paper liners.

1. Mix 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a big bowl.
2. In another bowl, mix 1 cup of sourdough discard, 1/2 cup of melted butter, 3/4 cup of sugar, 1/2 cup of milk, 2 eggs, and 1 teaspoon of vanilla until well combined.
3. Slowly add the wet ingredients to the dry ingredients, being careful not to overmix. Then, add 1 cup of blueberries, fresh or frozen.

Baking the Muffins

When the batter is ready, fill each muffin cup about 3/4 full.

1. Bake for 18-20 minutes. A toothpick should come out clean when inserted into the center.
2. Let the muffins cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely.

Follow these steps to make irresistibly soft and tender sourdough blueberry muffins. Serve warm or store them in an airtight container for up to 3 days. Enjoy your homemade sourdough blueberry muffins!

Sourdough Blueberry Muffins

Get ready to indulge in the irresistible flavors of Sourdough Blueberry Muffins! This recipe combines the tanginess of sourdough discard with the sweetness of plump, juicy blueberries, creating a delightful breakfast or snack option. With a soft, tender crumb and a delectable streusel topping, these muffins will surely become a new favorite in your household.

Ingredients

• 1 cup sourdough starter (225 grams)
• 1/2 cup milk (120 grams)
• 2/3 cup melted butter (150 grams)
• 4 eggs (200 grams)
• 2 teaspoons vanilla extract (10 grams)
• 1 cup sugar (200 grams)
• 2.5 cups all-purpose flour (312 grams)
• 1 tablespoon baking powder (15 grams)
• 1/2 teaspoon salt (3 grams)
• 1/2 teaspoon baking soda (3 grams)
• 2 cups fresh blueberries (300 grams)

Streusel Topping

• 1/4 cup butter (55 grams)
• 1/4 cup brown sugar (50 grams)
• 1/4 cup flour (30 grams)

Maple Glaze

• 2/3 cup powdered sugar (60 grams)
• 1/4 cup cream (60 grams)
• 1 tablespoon maple syrup

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the sourdough starter, milk, melted butter, eggs, and vanilla extract until well combined.
3. Mix the sugar, all-purpose flour, baking powder, salt, and baking soda separately.
4. Gently fold the dry ingredients into the wet ingredients, careful not to overmix.
5. Fold in the fresh blueberries.
6. Grease a 12-cup muffin tin or line it with paper liners.
7. Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
8. Combine the streusel topping ingredients in a small bowl: butter, brown sugar, and flour. Mix until crumbly.
9. Sprinkle the streusel topping evenly over the muffin batter.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.
11. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
12. Prepare the maple glaze by mixing the powdered sugar, cream, and maple syrup until smooth.
13. Drizzle the maple glaze over the cooled muffins and serve.

Enjoy these Sourdough Blueberry Muffins as a delightful breakfast, afternoon snack, or any time you need a sweet and satisfying treat. The tangy sourdough, juicy blueberries, and crumbly streusel topping are irresistible!

Tips for Perfect Sourdough Blueberry Muffins

Making perfect sourdough blueberry muffins is simpler than you think. Follow these easy tips, and your muffins will be soft, tender, and full of blueberry flavor.

1. Use sourdough discard and active starter for the best rise and taste. The discard makes the muffins soft, while the starter helps them rise.
2. Chill the batter for at least 30 minutes before baking. This relaxes the gluten, leading to a softer crumb.
3. Gently fold in the blueberries to keep them from bursting. Frozen blueberries are great because they stay whole better.
4. Avoid overmixing the batter. Mix the ingredients just until they’re combined to prevent tough muffins.
5. Use a cookie scoop or spoon to portion the batter evenly. This ensures all muffins bake the same and look professional.
6. Bake the muffins at 350°F for 20-25 minutes. They’re done when a toothpick comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This keeps the bottoms from getting soggy.

By following these tips for sourdough blueberry muffins, you’ll make tender, tasty muffins that will impress your family and friends. Enjoy your sourdough blueberry treats!

Nutrient	Amount per Serving
Calories	256kcal
Carbohydrates	38g
Protein	3g
Fat	11g
Saturated Fat	3g
Fiber	1g
Sugar	23g

Remember, the secret to troubleshooting sourdough blueberry muffins is in the details. With practice, you’ll soon bake moist and flavorful muffins.

Conclusion

In conclusion, the Sourdough Blueberry Muffins recipe is a must-try. It combines the tangy flavor of sourdough with the sweetness of blueberries. These muffins are soft, tender, and 100% vegan and gluten-free.

They’re perfect for breakfast, a snack, or dessert. Thanks to helpful tips, the recipe is easy to follow, and you can bake these treats in your own kitchen.

So, why wait? Try this recipe and enjoy the perfect mix of flavors and textures. You’ll want to make them again and again.

For the best results, follow the recipe closely, adjust ingredients as needed, and, most importantly, enjoy baking these delicious muffins. Happy baking!

FAQ:

1. Are sourdough muffins good for you?

Sourdough muffins can be a healthier alternative to regular muffins, as they benefit from the fermentation process. The lactic acid bacteria in sourdough help break down gluten and phytic acid, making nutrients more bioavailable and potentially improving digestion. However, the overall healthiness of sourdough muffins also depends on the ingredients used, like added sugars and fats.

2. Why are my sourdough muffins dry?

Sourdough muffins can turn out dry if the discard or starter used isn’t properly balanced with liquid ingredients. Sourdough discard can be more absorbent than regular flour, so you may need to increase the liquid in your recipe. Additionally, overbaking or not adding enough fat (like oil or butter) can also contribute to dryness.

3. Why is sourdough bread easier on your stomach?

Sourdough bread is often easier on the stomach because the long fermentation process helps break down gluten and starches, which can make the bread easier to digest. The presence of beneficial lactic acid bacteria also promotes a healthier gut by aiding digestion and reducing bloating for some people.

4. Should I feed my sourdough before baking?

Yes, it’s generally recommended to feed your sourdough starter before baking to ensure it’s active and bubbly. A well-fed starter ensures proper leavening, which helps the dough rise. For best results, feed your starter about 4-6 hours before using it in a recipe, or overnight if your room temperature is cooler.

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