Sourdough blueberry muffins
These delightful sourdough blueberry muffins are a fantastic way to use up leftover sourdough starter. With a tender crumb and bursts of sweet blueberries, they make a perfect breakfast or snack.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 muffin tin
- 1 muffin liners or non-stick spray
- 1 rubber spatula
- 1 oven
Ingredients
- 1 cup sourdough starter active
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries you can use frozen if necessary
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners or grease it with non-stick spray.
- In a large mixing bowl, combine the sourdough starter, granulated sugar, and melted butter. Whisk until smooth.
- Add the egg, milk, and vanilla extract to the mixture, whisking until well incorporated.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to substitute other berries like raspberries or blackberries for a different flavor profile.
If using frozen blueberries, do not thaw them before adding to the muffin batter, as this can cause the batter to turn blue.
Storing these muffins in an airtight container will keep them fresh for a few days at room temperature. For longer storage, keep them in the refrigerator or freeze them.