sourdough blueberry muffin recipe

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes (plus overnight fermentation if desired)
Difficulty Level: Easy
Servings: 12 muffins

Description

These Sourdough Blueberry Muffins are a delicious way to use your sourdough discard while adding a tangy depth of flavor. Soft, moist, and bursting with juicy blueberries, these muffins make a perfect breakfast or snack. The optional overnight fermentation enhances digestibility and flavor.

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• ½ cup (100g) granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

Wet Ingredients:

• 1 cup (240g) sourdough starter (unfed/discard)

• ½ cup (120ml) milk (or plant-based milk)

• 1 large egg

• ¼ cup (60ml) melted butter (or coconut oil)

• 1 tsp vanilla extract

Add-ins:

• 1 cup (150g) fresh or frozen blueberries

• 1 tbsp flour (to coat blueberries)

Optional Topping:

• 2 tbsp turbinado sugar (for crunch)

Instructions

1. Prepare the Batter (Option 1: Quick Mix)

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Mix wet ingredients: In another bowl, combine sourdough discard, milk, egg, melted butter, and vanilla.

4. Combine: Pour wet ingredients into dry ingredients and mix until just combined (do not overmix).

5. Coat blueberries: Toss blueberries in 1 tbsp flour (to prevent sinking), then gently fold into the batter.

Option 2: Overnight Fermentation (Enhanced Flavor & Digestibility)

1. Night before: Mix sourdough discard, milk, and 1 cup of flour. Cover and let sit at room temperature for 8-12 hours.

2. Next day: Add remaining dry ingredients, egg, butter, vanilla, and blueberries. Proceed with baking.

2. Bake the Muffins

1. Fill muffin cups ¾ full and sprinkle with turbinado sugar (optional).

2. Bake for 20-25 minutes until golden and a toothpick comes out clean.

3. Cool for 5 minutes in the pan, then transfer to a wire rack.

Storage & Serving

• Best served warm with butter or a drizzle of honey.

• Store in an airtight container for up to 3 days or freeze for up to 1 month.

Nutritional Information (Per Muffin)

Notes:

• For healthier muffins, reduce sugar to ¼ cup or substitute with honey/maple syrup.

• Gluten-free? Use a 1:1 GF flour blend.

• Vegan? Replace egg with 1 flax egg (1 tbsp flaxseed + 3 tbsp water).

Enjoy these tangy, fluffy Sourdough Blueberry Muffins—perfect for breakfast or a sweet treat!