Ah, sourdough blueberry muffins — a perfect blend of tangy and sweet! Here’s a simple recipe that uses your sourdough starter for flavor and fluffiness:
Sourdough Blueberry Muffins Recipe
Ingredients:
- 1 cup sourdough starter (active or discard)
- ½ cup sugar (can adjust to taste)
- ¼ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
Optional Topping:
- 2 tbsp sugar + ½ tsp cinnamon for sprinkling
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix sourdough starter, sugar, oil, egg, and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Alternately add dry ingredients and milk to the wet mixture, stirring gently until just combined. Don’t overmix.
- Fold in blueberries carefully to avoid breaking them.
- Spoon batter into muffin cups, filling about ¾ full. Sprinkle with cinnamon sugar if desired.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes in the tin, then transfer to a wire rack.
💡 Tips:
- If using frozen blueberries, toss them lightly in flour first to prevent sinking.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Sourdough discard gives a subtle tang and makes muffins more moist.
If you want, I can also give you a quick “Sourdough Blueberry Muffins 15-Minute Prep Hack” so you can get them into the oven even faster. Do you want me to do that?
