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Delicious Sourdough Blueberry Muffins

These muffins combine the tangy flavor of sourdough with juicy blueberries, creating a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup active sourdough starter Make sure it is active and bubbly.
  • 1/2 cup unsalted butter, melted (or a Halal alternative)
  • 1/2 cup whole milk (or a non-dairy substitute)
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
Fruits
  • 1 cup fresh blueberries (or frozen, do not thaw)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Mix them well and set aside.
  3. In another bowl, whisk together the melted butter, active sourdough starter, whole milk, and eggs until they create a smooth mixture.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix—lumps are okay!
  5. Pour in the blueberries and fold them in gently, ensuring they are evenly distributed without breaking too many.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  2. Allow them to cool in the pan for about 5 minutes before transferring to a wire rack.
  3. Enjoy your homemade muffins warm or at room temperature!

Notes

When making these muffins, feel free to add a sprinkle of cinnamon sugar or a drizzle of honey for extra flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.