Sourdough Blueberry Muffins
Elevate your muffin game with these irresistibly moist and flavorful Sourdough Blueberry Muffins! This recipe combines the tangy undertones of unfed sourdough starter discard with bursts of juicy blueberries for a bakery-worthy treat. Perfectly golden with a tender crumb, these muffins are easy to prepare, featuring pantry staples like all-purpose flour, sugar, and melted butter. A sprinkle of turbinado sugar on top adds just the right touch of crunch for a delightful finish. Ready in just 40 minutes, these muffins are a fantastic way to use up sourdough discard and make a delicious breakfast or snack option. Enjoy them fresh out of the oven or as a make-ahead treat—every bite is bursting with flavor and goodness!
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Ingredients
- 240 grams All-purpose flour
- 150 grams Granulated sugar
- 10 grams Baking powder
- 2.5 grams Salt
- 115 grams Unsalted butter, melted and cooled
- 2 large Eggs
- 120 grams Sourdough starter discard (unfed)
- 120 milliliters Whole milk
- 5 milliliters Vanilla extract
- 200 grams Fresh blueberries
- 15 grams Turbinado sugar (optional, for topping)
Directions
Step 1
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Step 3
In a separate bowl, whisk together the melted butter, eggs, sourdough starter discard, whole milk, and vanilla extract until smooth and fully incorporated.
Step 4
Add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix, as this can toughen the muffins.
Step 5
Gently fold in the blueberries, taking care not to crush them, until evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If using, sprinkle a little turbinado sugar on top of each muffin for a crunchy finish.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1081.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2804.8 |
| Total Fat 110.4g | 0% |
| Saturated Fat 65.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 637.9mg | 0% |
| Sodium 2164.5mg | 0% |
| Total Carbohydrate 413.5g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 192.8g | |
| Protein 47.3g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 290.0mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 830.1mg | 0% |
Source of Calories