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Delicious Sourdough Blueberry Muffins

These muffins are a delightful blend of moistness from sourdough and sweetness from blueberries, making them a gourmet twist on the classic blueberry muffin.
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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
  

Wet Ingredients
  • 1 cup sourdough starter
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries Fresh or frozen blueberries can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
  2. In a large mixing bowl, whisk together the sourdough starter, sugar, vegetable oil, egg, and vanilla extract until well combined.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together for even distribution.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently until just combined.
  5. Gently fold in the blueberries, ensuring you keep some whole.
  6. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 20-25 minutes until the tops are golden and a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra indulgence, serve the muffins warm with whipped cream or a drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month. Reheat in the microwave or oven.