Moist Sourdough Blueberry Muffins
These moist muffins are filled with fresh or frozen blueberries and enhanced by the subtle tang of sourdough starter, making them perfect for any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure
- 1/2 cup granulated sugar Adds sweetness
- 1/2 teaspoon salt Enhances flavor
- 1 teaspoon baking powder Helps muffins rise
- 1/2 teaspoon baking soda Works with acidity for leavening
Wet Ingredients
- 1 cup sourdough starter Active or discard; adds moisture and flavor
- 2 large eggs Binds ingredients and adds richness
- 1/2 cup unsalted butter, melted and cooled Provides moisture and richness
- 1/2 cup whole milk Adds moisture
- 1 teaspoon vanilla extract Enhances flavor
Add-ins
- 1 1/2 cups fresh or frozen blueberries Adds sweetness and texture
- Zest of 1 lemon Optional, brightens flavor
Instructions
Preparation
- Preheat your oven to 375°F. Adjust your oven racks if necessary to make room for the muffin tin.
- In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Whisk until well mixed.
- In another bowl, mix the sourdough starter, eggs, melted and cooled butter, whole milk, and vanilla extract until smooth and cohesive.
Mixing
- Gradually add the wet ingredients to the dry ingredients, folding gently with a rubber spatula until just combined.
- Fold in the blueberries carefully to avoid breaking them.
Baking
- Spoon the muffin batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure sourdough starter is active, use room-temperature ingredients, and avoid over-mixing. Consider adding a sprinkle of sugar on top before baking for a crunchy topping.