Sourdough blueberry muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
Sourdough blueberry muffins are prepared using a blend of all-purpose flour, sugar, baking powder and soda, salt, melted butter, sourdough discard, sour cream, egg, and vanilla. Fresh blueberries are gently folded into the batter partway through mixing to prevent bursting and over-mixing that can cause dense, dry muffins. The batter is portioned into lined muffin tins, optionally topped with sugar for slight crunch.
The baking process starts at 425°F to encourage rise and then the temperature is reduced to 350°F for thorough baking without excessive browning. The muffins develop a light golden crust on top with tender interiors that balance sourdough tang and blueberry sweetness. Using fresh berries keeps the texture intact, while thawed frozen berries may streak the batter.
These muffins can be served at breakfast or as a light snack. They pair well with coffee or tea and can be stored in an airtight container at room temperature for days. Wrapping cooled muffins tightly allows freezing for longer storage.
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 butter melted, unsalted
- ½ cup sourdough starter discard
- ¾ cup sour cream or plain full-fat Greek yogurt
- 1 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries fresh
- granulated sugar optional, for topping
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.
Notes
- Frozen blueberries can be used but thaw and drain them first to minimize color streaking in the batter.
- Store muffins in an airtight container at room temperature for up to three days or freeze tightly wrapped for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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