AmericanBreakfastVegetarian

Sourdough Blueberry Muffins

Name: Sourdough Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 1/2 cups (187 g) all-purpose flour; 1 cup (200 g) granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp table salt; 1/2 cup (113 g) unsalted butter, melted; 1/2 cup (105 g) sourdough discard; 3/4 cup (180 g) sour cream or plain full-fat Greek yogurt; 1 large egg, room temperature preferred; 1 tsp vanilla extract; 1 1/2 cups (210 g) fresh blueberries; Granulated sugar for topping (optional)

Tangy sourdough discard transforms ordinary blueberry muffins into something special, adding subtle depth and a tender crumb that stays moist for days. The sour cream base creates a rich, almost cake-like texture that balances the bright burst of berries in every bite. Whip these up on busy mornings when you want homemade taste without the fuss.

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

12 muffins

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Ingredients

Units

Instructions

1
Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.
2
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3
In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
4
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.
5
Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
6
Transfer to center rack of 425°F (220°C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350°F (175°C) 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.
7
Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.

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Sourdough Blueberry Muffins

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

12 muffins

Jump to recipe

Ingredients

Units

Instructions

1
Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.
2
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3
In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
4
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.
5
Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
6
Transfer to center rack of 425°F (220°C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350°F (175°C) 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.
7
Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.

Reviews

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