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Sourdough Blueberry Muffins

These Sinfully Delicious Sourdough Blueberry Muffins combine a crispy exterior with a fluffy interior, perfectly bursting with sweet and tart blueberries, making them a cherished favorite 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, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar or to taste
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup sourdough starter active and bubbly
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 cup blueberries fresh or frozen
  • 1 tsp zest of lemon optional for that extra zing

Method
 

Preparation
  1. Preheat your oven to 375°F (about 190°C) and line a muffin tin with paper liners or grease with a bit of melted butter to ensure easy removal.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the sourdough starter, sugar, melted butter, and eggs until combined. If you’re adding lemon zest, mix it in now for a lovely bright flavor.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Be cautious not to overmix, or you’ll end up with tough muffins! The blueberries can be gently folded in now, making sure they’re evenly distributed.
  5. Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full to allow for rising.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  2. Let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

If you want to make the muffins a bit healthier, use coconut oil in place of the melted butter or substitute with natural sweeteners like honey or maple syrup. Keep an eye on the muffins as baking times may vary by oven. If using frozen blueberries, toss them in straight from the freezer.