Sourdough Blueberry Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
→ Wet Ingredients
05 -
½ cup unsalted butter, melted
06 -
½ cup active sourdough starter
07 -
½ cup buttermilk or plain yogurt
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
¼ cup granulated sugar
11 -
1 cup fresh or frozen blueberries
→ Optional Add-ins
12 -
Zest of one lemon or orange
13 -
A sprinkle of cinnamon or nutmeg
14 -
A handful of chopped nuts (walnuts, pecans, or almonds)
15 -
A drizzle of honey or maple syrup on top before baking
# Instructions:
01 -
Gather and measure all ingredients. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 -
In a large bowl, mix melted butter, sourdough starter, buttermilk, egg, vanilla extract, and sugar until well combined.
04 -
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
05 -
Gently fold in the blueberries and any optional add-ins like lemon zest or spices.
06 -
For best flavor, cover and allow the batter to rest in the refrigerator overnight. Or proceed directly to baking.
07 -
Fill each muffin cup about 3/4 full with batter. If desired, sprinkle with additional toppings or drizzle with honey/maple syrup. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
# Notes:
01 -
Can use sourdough discard instead of active starter
02 -
For buttermilk substitute: Mix 1/2 cup milk with 1/2 tablespoon lemon juice
03 -
If using frozen blueberries, don't thaw before adding
04 -
Batter can be prepared ahead and refrigerated overnight