Easy Sourdough Blueberry Muffins
These easy sourdough blueberry muffins are perfect for breakfast or as a delightful snack, featuring a comforting flavor and tender texture with bursts of blueberry goodness.
Ingredients
Muffin Base
- 1.5 cup Flour provides structure
- 0.75 cup Sugar-Maple/Cane/Coconut OR Maple Syrup adds sweetness and moisture
- 2 tsp Baking Powder helps muffins rise
- 0.25 tsp Salt enhances flavor
- 0.33 cup Melted Butter adds richness
- 1 large Egg binds ingredients and adds moisture
- 0.67 cup Milk (or buttermilk) provides moisture and tenderness
- 0.5 cup Sourdough Discard adds flavor and moisture
- 1.5-2 cup Fresh or Frozen Blueberries adds bursts of flavor and moisture
Streusel Topping
- 0.5 cup Flour for texture
- 0.5 cup Sugar for sweetness
- 0.25 cup Melted Butter adds richness
Instructions
Preparation
- Preheat your oven to the desired temperature.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk well.
- In another bowl, mix the melted butter, egg, milk (or buttermilk), and sourdough discard together until well blended.
- Gradually add the wet mixture into the dry ingredients and stir gently with a rubber spatula.
- Fold in the blueberries gently.
- Prepare your muffin tin by either greasing it or lining it with paper liners.
- In a small bowl, mix together the flour, sugar, and melted butter for the streusel topping until crumbly.
Baking
- Distribute batter evenly into the muffin cups, filling them about three-quarters full.
- Sprinkle the streusel topping over the batter in each muffin cup.
- Bake until the tops are golden brown and a toothpick inserted comes out clean.
Notes
To avoid overmixing, stop mixing as soon as you see no flour streaks. Use room temperature ingredients for best results. Gently toss blueberries in flour before folding them in to help prevent sinking.