Sourdough Blueberry Muffins (Printable Version)

Tangy, moist muffins packed with fresh blueberries and a mild sourdough note, great any time.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda

→ Wet Ingredients

06 - 1 cup sourdough starter (active or discard)
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)

# How-To:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well blended.
03 - In a separate bowl, whisk together sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients. Gently fold together until just combined, being careful not to overmix.
05 - Gently fold in the blueberries and lemon zest if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The sourdough adds this incredible depth that regular muffins just dont have, making them taste like they came from a fancy bakery
  • They stay moist for days, which rarely happens with homemade muffins in my house
02 -
  • Overmixing is the enemy here, and I learned this the hard way after making hockey puck muffins my first try
  • The batter will be thick and that is exactly right, so do not add more liquid thinking something is wrong
03 -
  • Sprinkle turbinado sugar on top before baking for this incredible crunch that people always ask about
  • Use an ice cream scoop to portion the batter evenly without making a mess

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