Description
- These fluffy Sourdough Blueberry Muffins are bursting with fresh blueberry flavor, balanced with the subtle tang of sourdough. Perfect for breakfast, snacks, or to make ahead for a busy day.
Ingredients
Scale
- 2 cups flour
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 8 tbsp butter, melted
- 2 large eggs
- 1/2 cup sourdough starter discard
- 1 tsp vanilla
- 1 cup blueberries (fresh or frozen)
Instructions
1 . Preheat the oven to 425°F (220°C). Grease or line a muffin tin.
2 . whisk together the flour, salt, cinnamon, baking powder, and baking soda in a medium bowl.
3 . whisk the melted butter, sugar, vanilla, and sourdough starter in a separate large bowl. Incorporate the eggs one at a time.
4 . Gradually fold the dry ingredients into the wet mixture. Gently fold in the blueberries.
5 . Spoon the batter into the muffin tins. Bake at 425°F for 5-6 minutes, then reduce the temperature to 350°F (175°C) and bake for 13-15 minutes until golden and a toothpick comes out clean.
Notes
- Coat the blueberries in 1 tsp of flour to prevent them from sinking to the bottom of the muffins.
- Use frozen blueberries directly from the freezer to avoid extra moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking