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Sourdough Blueberry Muffins Recipe

Sourdough Blueberry Muffins

Rahat
These Sourdough Blueberry Muffins are a delightful blend of tangy sourdough and sweet, juicy blueberries, creating a perfect balance of flavors. Ready in just 30 minutes, they’re ideal for a quick breakfast or an afternoon snack that feels homemade and special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 244 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour 187 g
  • 1 cup granulated sugar 200 g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup unsalted butter 113 g, melted
  • ½ cup sourdough discard 105 g
  • ¾ cup sour cream or plain full-fat Greek yogurt 180 g
  • 1 large egg room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries 210 g
  • Granulated sugar for topping optional

Instructions
 

  • Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
  • Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.
  • Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
  • Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.
  • Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.

Nutrition

Calories: 244kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 42mgSodium: 207mgPotassium: 57mgFiber: 1gSugar: 19gVitamin A: 356IUVitamin C: 2mgCalcium: 72mgIron: 1mg
Keyword baking, blueberry, breakfast, muffins, sourdough
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