Sourdough Blueberry Muffins
Fluffy sourdough blueberry muffins made with fresh or frozen blueberries. A moist, tangy, bakery-style recipe that’s perfect for the whole family.
Equipment
- Mixing Bowls Large mixing bowl and small mixing bowl
- muffin tin
- Measuring cups and spoons
- Wooden Mixing Spoon or rubber spatula
- Whisk or stand mixer
- Cooling rack or wire rack
- Oven Mitts
- Plastic wrap, parchment paper, or gallon freezer bag for covering and storing
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- 2 eggs
- ½ cup unsalted butter melted
- 1 cup sourdough starter
- 1 teaspoon vanilla extract
- 1 ½ cup blueberries fresh or frozen
- 1 tablespoon flour to coat blueberries
Instructions
- Preheat oven to 350°F. Line your muffin tin with paper liners or muffin liners, or use cooking spray on a greased muffin pan.
- In a medium mixing bowl, whisk together dry ingredients: flour, sugar, brown sugar, baking soda, baking powder, and salt.
- Whisk in milk and eggs to flour mixture.
- Add melted butter and make sure the batter is throughly combined. Add 1 cup sourdough starter and vanilla extract until combined.
- In a small bowl, add a tablespoon of flour to blueberries (fresh or frozen) to coat them. Gently fold into batter.
- Scoop the muffin batter evenly into the muffin tin, filling each about ¾ full. Sprinkle of brown sugar on top of the muffins. Bake in your preheated oven for 25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the muffin tin for 5 minutes before transferring to a wire rack.
Notes
Note on Crumb Topping: For a bakery-style finish, make a crumb topping by mixing 2 tablespoons melted butter, ¼ cup flour, and 2 tablespoons sugar until crumbly. Sprinkle over the top of the muffins before baking.