Sourdough Blueberry Muffins

Fluffy sourdough blueberry muffins are bursting with blueberry flavor, tangy sourdough, and lightly sweetened. It's the perfect breakfast or snack and will be a family favorite.

Course Sourdough

Cuisine American

Keyword sourdough blueberry muffins, sourdough discard blueberry muffins, sourdough muffins, sourdough starter blueberry muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 237kcal

Author Lisa Bass

Ingredients

2 cups flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

WET INGREDIENTS

8 tablespoons butter melted
2 large eggs
1/2 cup sourdough starter discard*
1 teaspoon vanilla
1 cup blueberries

Instructions

Preheat the oven to 425 degrees.
Grease muffin tin wells or line with paper liners.
In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.
In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter.
Incorporate one room temperature egg at a time.
Gradually add dry ingredients to the wet ingredients and mix until just combined.
Gently fold blueberries into batter.
Optional: Allow the mixture to sit in the fridge for one hour.
Spoon the batter into the muffin tins.
Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes.
Test muffins with a toothpick. Allow to cool.

Notes

*To long ferment this recipe add 1 cup of sourdough starter instead of 1/2 cup. This gives the batter the extra moisture it needs to properly ferment the dough. Find the long-fermented directions in the post above.
Use fresh or frozen blueberries. If you use frozen, I guarantee your muffins will turn purple. It's just cosmetic, though. They'll be delicious! Be sure to keep the blueberries frozen, not thawed.
Sprinkle a little bit of flour (1-2 tsp) into the blueberries to help prevent them from sinking to the bottom.

Nutrition