Overnight Sourdough Blueberry Muffins
Delightfully tangy and sweet muffins that are easy to prepare the night before for a comforting breakfast treat.
Ingredients
Muffin Base
- 50 g Sourdough Starter or Sourdough Discard Provides tangy flavor and leavening
- 250 g All Purpose Flour Forms the structure of the muffins
- 200 g Cold Milk Adds moisture
- 2 pieces Eggs Bind the ingredients and enrich texture
- 60 g Melted Butter Adds richness and moisture
- 5 g Vanilla Extract Enhances flavor
Sweeteners and Leavening
- 50 g Brown Sugar Adds depth and moisture
- 50 g White Sugar Provides sweetness
- 9 g Baking Powder Leavening agent
- 4 g Salt Balances flavors
Add-ins
- 200 g Fresh or Frozen Blueberries Adds fruity flavor and moisture
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter with all-purpose flour until well-integrated.
- Add the cold milk and eggs, mixing until just combined to keep the muffins tender.
- Fold in melted butter and vanilla extract until no dry flour is visible.
- In a separate bowl, mix brown sugar, white sugar, baking powder, and salt. Combine thoroughly.
- Incorporate the sugar mixture into the wet ingredients, folding until combined but still lumpy.
- Gently fold in the blueberries until evenly distributed without crushing them.
- Cover the bowl with plastic wrap or a lid and refrigerate overnight.
Baking
- The next morning, preheat the oven and prepare a muffin tin.
- Scoop the muffin batter into the prepared muffin tin, filling each cavity about two-thirds full.
- Bake until golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days. Wrap individually and freeze for up to three months.