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Sourdough blueberry muffins

Sourdough blueberry muffins

These delightful sourdough blueberry muffins are fluffy, moist, and bursting with juicy blueberries. Utilizing sourdough starter, they offer a unique tangy flavor that perfectly complements the sweetness of the berries. Enjoy these muffins for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast or Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 muffin tin
  • 1 baking paper liners optional
  • 1 set measuring cups and spoons

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup whole wheat flour
  • 1 cup active sourdough starter
  • 0.5 cup sugar
  • 0.5 cup milk
  • 0.33 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups fresh or frozen blueberries Do not thaw if using frozen.

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with baking paper liners or grease it lightly with cooking spray.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the active sourdough starter, sugar, milk, vegetable oil, and eggs until smooth and creamy.
  • Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined; do not overmix.
  • Carefully fold in the blueberries, making sure they are evenly distributed throughout the batter.
  • Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For added flavor, you can sprinkle some coarse sugar on top of the muffins before baking.
Store leftover muffins in an airtight container at room temperature for up to three days or freeze for longer storage.
These muffins are versatile, and you can substitute blueberries with other berries or chopped fruits if desired.