Moist Sourdough Blueberry Muffins
There’s something comforting about the process of baking, especially when it wraps up into a batch of fluffy muffins. These Moist Sourdough Blueberry Muffins come together with familiar ingredients, creating a delicious way to enjoy blueberries. They’re perfect for weeknights, leisurely weekends, or even when you have company stopping by. Simple and practical, this recipe allows you to turn leftover sourdough discard into a delightful treat that can accompany quiet moments, energize breakfast, or serve as a satisfying snack. Let’s dive into this easy and rewarding recipe.
Why You’ll Love This Recipe
These Moist Sourdough Blueberry Muffins are an easy and reliable choice, bringing a comforting balance of flavors to your kitchen. The addition of sourdough discard contributes moisture and tenderness, while the blueberries burst with flavor. This practical dish not only makes great use of leftover ingredients but also delivers satisfying results, perfect for any occasion.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners (optional)
- Measuring cups and spoons
Ingredients
- 1 cup sourdough discard (unfed, adds moisture and flavor)
- 1 ½ cups all-purpose flour (provides structure)
- ½ cup sugar (adds sweetness)
- 2 tsp baking powder (leavening agent)
- ½ tsp baking soda (helps with rise)
- ¼ tsp salt (enhances flavor)
- 1 tsp vanilla extract (adds aroma)
- ½ cup milk (moisture and richness)
- 1 egg (binds ingredients)
- ⅓ cup oil or melted butter (adds moisture)
- 1 cup fresh or frozen blueberries (provides natural sweetness and juiciness)
How to Make Moist Sourdough Blueberry Muffins
Step 1. Start by preheating your oven to 375°F. It’s important to ensure your oven is at the right temperature before placing your muffins inside, as this will help them rise correctly and brown nicely on the tops.
Step 2. Prepare a muffin tin by either greasing it lightly or lining it with muffin liners. This step prevents the muffins from sticking, making it easier to remove them once they’re baked.
Step 3. In a mixing bowl, combine the sourdough discard and the sugar, stirring until well blended. This mixture serves as the base for your muffins, and combining these ingredients helps to dissolve the sugar, enhancing the overall flavor.
Step 4. Add the oil or melted butter, milk, egg, and vanilla extract into the bowl with the sourdough discard mixture. Stir the wet ingredients together until uniform. This step is important for achieving a consistent batter, ensuring the flavors meld nicely.
Step 5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately allows for even distribution of the leavening agents, which is crucial for the muffins’ rise.
Step 6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy, which will keep the muffins tender.
Step 7. Carefully fold in the blueberries, distributing them throughout the batter. This step adds juicy pockets of flavor and beautiful color to your muffins. If using frozen blueberries, there’s no need to thaw them first; just include them straight into the mix.
Step 8. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise without overflowing, ensuring they develop a nice dome shape.
Step 9. Bake the muffins in your preheated oven for 18 to 20 minutes, or until they are lightly golden and a toothpick inserted in the center comes out clean. Keep an eye on them toward the end of the baking time, as ovens can vary.
Step 10. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. This cooling period helps them set up and firm up slightly, making them easier to handle.
Serving Suggestions
These Moist Sourdough Blueberry Muffins make a fantastic addition to breakfast or brunch when paired with coffee or tea. They also serve well as a midday snack, enjoyed on their own or with a little butter for added richness. If you find yourself with leftovers, they can easily be stored and enjoyed later, making for a helpful option when meal planning for family meals or quick bites.
Pro Tips for Best Results
- Ensure your sourdough discard is at room temperature for easier mixing.
- For an extra burst of flavor, toss the blueberries in a bit of flour before folding them into the batter; this helps prevent them from sinking.
- Avoid overmixing the batter; a few lumps are perfectly fine and keep the muffins tender.
- Use an ice cream scoop for even batter distribution into the muffin tin.
- Keep an eye on baking time; check for doneness a minute or two before the suggested time.
Common Mistakes to Avoid
- Overmixing the batter: This can make the muffins tough. Mix until just combined to keep them light and fluffy.
- Using cold ingredients: Cold eggs or milk can lead to a denser texture. Bring ingredients to room temperature for a better outcome.
- Ignoring the oven preheat: Baking in an improperly heated oven can affect rise and texture. Always preheat for reliable results.
- Not filling muffin cups enough: Underfilling can lead to flat muffins. Aim for about two-thirds full for proper rise.
- Skipping salt: Omitting salt can dull the flavor of your muffins. Always include the recommended amount for balanced taste.
- Baking too long: Overbaked muffins can become dry. Keep an eye on them and conduct the toothpick test for best results.
Variations & Substitutions
For a different flavor profile, try adding a teaspoon of lemon zest to brighten the muffins. If you’d like to experiment with the texture, consider replacing half the all-purpose flour with whole wheat flour for a nuttier taste. Chocolate chips can also be a delightful addition if you want to create a sweeter version of this muffin.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for about a week. If desired, these muffins can also be frozen, wrapping them tightly in plastic wrap or aluminum foil. To reheat, place them in a moderate oven or microwave briefly until warmed through to maintain their fluffy texture.
Nutrition Information
Nutrition values per serving:
- Calories:
- Total Fat:
- Saturated Fat:
- Carbohydrates:
- Fiber:
- Sugar:
- Protein:
- Sodium:
Nutrition information is not available.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day. Just remember that baking it fresh will yield the best texture.
How long does it last in the fridge?
These muffins can be kept in the fridge for about a week when stored in an airtight container.
Can I freeze this recipe?
Absolutely! Allow the muffins to cool completely, then store them in an airtight container or freezer bag for up to three months.
What can I substitute for one ingredient?
If you need to replace the egg, consider using a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a binding agent.
Why didn’t my recipe turn out as expected?
Common issues could be due to ingredient temperature, overmixing, or inaccurate oven temperature. Always verify your oven’s accuracy and follow ingredient guidelines closely.
Final Thoughts
Making these Moist Sourdough Blueberry Muffins is a rewarding experience that transforms simple ingredients into a comforting treat. The soft, fluffy texture is enhanced by the burst of blueberries, making each bite enjoyable and satisfying. Whether savoring them fresh out of the oven or sharing them with family, this recipe is one to return to again and again. Enjoy the comforting process of baking and share these delightful muffins with those you care about.
Moist Sourdough Blueberry Muffins
Ingredients
For the Muffins
- 1 cup sourdough discard (unfed) adds moisture and flavor
- 1.5 cups all-purpose flour provides structure
- 0.5 cups sugar adds sweetness
- 2 tsp baking powder leavening agent
- 0.5 tsp baking soda helps with rise
- 0.25 tsp salt enhances flavor
- 1 tsp vanilla extract adds aroma
- 0.5 cups milk moisture and richness
- 1 large egg binds ingredients
- 0.33 cups oil or melted butter adds moisture
- 1 cup fresh or frozen blueberries provides natural sweetness and juiciness
Instructions
Preparation
- Preheat your oven to 375°F.
- Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
- In a mixing bowl, combine the sourdough discard and sugar, stirring until well blended.
- Add oil or melted butter, milk, egg, and vanilla extract to the sourdough discard mixture and stir until uniform.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the blueberries.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake the muffins in the preheated oven for 18 to 20 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Once baked, allow them to cool in the tin for a few minutes before transferring them to a wire rack.
