Sourdough Blueberry Muffins
Perfectly fluffy, tangy, and bursting with fresh blueberries, these Sourdough Blueberry Muffins are a delicious twist on a classic breakfast favorite. Made with unfed sourdough starter discard, they feature a subtle tang that beautifully complements the sweetness of juicy blueberries and a hint of vanilla. With a tender crumb, thanks to the combination of melted butter and whole milk, these muffins are irresistibly moist and satisfying. A sprinkle of turbinado sugar adds an optional golden crunch on top. Ready in under 40 minutes, these muffins are an excellent way to use up sourdough discard while elevating your morning routine. Serve them warm for breakfast, brunch, or a mid-day treat—perfect for sourdough enthusiasts and muffin lovers alike!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 150 grams Granulated sugar
- 10 grams Baking powder
- 2.5 grams Salt
- 115 grams Unsalted butter, melted and cooled
- 2 large Eggs
- 120 grams Sourdough starter discard (unfed)
- 120 milliliters Whole milk
- 5 milliliters Vanilla extract
- 200 grams Fresh blueberries
- 15 grams Turbinado sugar (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, eggs, sourdough starter discard, whole milk, and vanilla extract until smooth and fully incorporated.
Add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix, as this can toughen the muffins.
Gently fold in the blueberries, taking care not to crush them, until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If using, sprinkle a little turbinado sugar on top of each muffin for a crunchy finish.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
