Sourdough Blueberry Muffins (Print Version)
Tangy, moist muffins with fresh blueberries and a hint of sourdough, perfect for any time of day.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
→ Wet Ingredients
06 - 1 cup sourdough starter, active or discard
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)
# Directions:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly distributed.
03 - In a separate bowl, whisk the sourdough starter, eggs, melted butter, whole milk, and vanilla extract until the mixture is smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold together until just combined. Be careful not to overmix—small lumps are acceptable and will result in tender muffins.
05 - Gently fold in the blueberries and lemon zest (if using) until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for portioning.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
08 - Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The sourdough adds this incredible tangy depth that makes regular muffins taste one dimensional
- They stay moist for days unlike other muffins that turn into hockey pucks overnight
02 -
- Overmixing is the enemy here, stop folding as soon as the flour disappears even if it looks lumpy
- Frozen blueberries will bleed purple into your batter but they taste just as good and hold their shape better
03 -
- Room temperature ingredients make the biggest difference in how high these muffins rise
- Let the batter rest in the fridge for 30 minutes before baking for even taller muffins