These blueberry sourdough muffins are fluffy, sweet, and packed with delicious blueberries. The sourdough gives them a unique twist that sets them apart from regular muffins!
Baking these muffins fills the kitchen with a warm, cozy scent—almost as good as the taste! I love enjoying them fresh out of the oven with a pat of butter. Perfect for breakfast or a snack!
Key Ingredients & Substitutions
Sourdough Starter: An active sourdough starter gives these muffins a delightful tang. If you don’t have one, consider using plain yogurt or buttermilk as a substitute to keep the moisture and add a slight tang.
Granulated Sugar: White sugar is typically used, but feel free to swap in brown sugar for a more caramel-like flavor. Honey or maple syrup could work too, just adjust the amount slightly since they’re sweeter.
Butter: Unsalted butter is great for balancing flavors. If you want a dairy-free option, melted coconut oil or a plant-based butter can be used.
Flour: All-purpose flour is standard, but you can try whole wheat flour for added nutrition. Just note that it may change the texture a bit.
Blueberries: Fresh blueberries are ideal, but if they’re out of season, frozen blueberries work well too. Just mix them in frozen to keep the batter from turning blue.
How Do You Get the Muffins to Rise Perfectly?
To achieve perfectly risen muffins, focus on the mixing and baking process. Overmixing can lead to dense muffins. Here’s how to do it right:
- Combine wet and dry ingredients separately before mixing them together. This helps evenly distribute the baking soda.
- Mix gently until just combined. It’s okay if there are some lumps—these will bake out!
- Make sure your baking soda is fresh for maximum lift.
- Fill your muffin cups only 3/4 full. This gives them room to rise without overflowing.
- Preheat your oven thoroughly to ensure they rise quickly for those fluffy tops.
Following these steps will help you create muffins that are fluffy and perfectly risen every time!
Blueberry Sourdough Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 cup (240g) active sourdough starter (unfed or discard)
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 1/2 cups (225g) fresh or frozen blueberries
- For the Topping:
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (28g) cold unsalted butter, cubed
- Optional: coarse sugar or chopped nuts for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. After baking, let the muffins cool for about 5 minutes in the pan. Altogether, you’re looking at around 40-50 minutes to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, prepare your muffin tin by lining it with parchment paper liners or paper cups. This keeps your muffins from sticking and makes cleanup easy!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the active sourdough starter, granulated sugar, melted butter, eggs, and vanilla extract. Mix everything together really well until it’s smooth. It’s like making a sweet, creamy base for your muffins!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps evenly distribute the baking soda so your muffins rise perfectly. We don’t want any lumps!
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring them together! Alternate adding the dry ingredients and buttermilk to the wet mixture. Start with a bit of the dry mix, then pour in some buttermilk, and keep alternating. Mix gently until everything is just combined. It’s okay if there are still a few lumps—just don’t overmix, or your muffins might be tough!
5. Add the Blueberries:
Carefully fold in the blueberries. If you’re using frozen ones, it’s best to toss them in a spoonful of flour first to prevent them from bleeding into the batter. Gently fold them in so they don’t get squished!
6. Fill the Muffin Cups:
Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter. This gives the muffins room to rise without overflowing.
7. Prepare the Topping:
In a small bowl, combine the granulated sugar and flour for the topping. Add the cold cubed butter and use a pastry cutter or forks to mix until it resembles crumbs. This will give your muffins a lovely crunchy topping!
8. Add the Topping:
Sprinkle the crumbly topping evenly over each muffin. If you’d like, you can add a sprinkle of coarse sugar or chopped nuts for extra flair and crunch!
9. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
10. Cool and Enjoy:
Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This way, they won’t get soggy at the bottom. Enjoy them fresh, or warm them up with a little butter for an extra treat!
Now you’re all set to delight friends and family with your wonderful blueberry sourdough muffins! Happy baking!
Can I Use Old Sourdough Starter for This Recipe?
Yes, using an older sourdough starter adds great flavor! Just make sure it’s still bubbly and active. If it’s been in the fridge, feed it a day before using to ensure it’s lively.
Can I Substitute the Buttermilk?
Sure! If you don’t have buttermilk on hand, simply mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes to curdle and thicken, giving you a great substitute!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap them tightly and they can last up to 3 months. Thaw them overnight in the fridge or pop them in the microwave for a quick treat.
Can I Use Other Fruits Instead of Blueberries?
Absolutely! Feel free to substitute blueberries with other berries like raspberries or blackberries. You can also try chopped apples or peaches for a different flavor twist. Just adjust the quantity if you’re using larger fruits.