Sourdough blueberry muffins
User Reviews
5.0
279 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
12 muffins
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Calories
244 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Sourdough blueberry muffins
Report
These sourdough blueberry muffins have an incredible texture and flavor thanks to sourdough discard! My recipe takes just 30 minutes from start to finish and makes a dozen beautiful muffins.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup unsalted butter melted
- ½ cup sourdough discard
- ¾ cup sour cream or plain full-fat Greek yogurt
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- Granulated sugar for topping optional
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
- Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.
- Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
- Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.
- Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.
Equipments used:
Notes
- Frozen blueberries will work but may streak your batter blue/purple. I typically thaw and drain the berries before using.
- Store in an airtight container at room temperature for up to 3 days. Muffins may also be tightly wrapped (after cooling) and frozen for up to 3 months.
Nutrition Information
Show Details
Serving
1muffin
Calories
244kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
42mg
(14%)
Sodium
207mg
(9%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
356IU
(7%)
Vitamin C
2mg
(2%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 244kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 207mg | 9% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
279 reviews
Excellent
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