Sourdough Blueberry Muffins

Put your sourdough starter discard to good use with this muffin recipe that's bursting with blueberries.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 256 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup fresh blueberries
• 2 teaspoons all-purpose flour
• 1 cup sourdough starter, at room temperature
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.25 cup white sugar
• 1.5 teaspoons ground cinnamon
• 0.33333334326744 cup all-purpose flour
• 0.25 cup unsalted butter
• 0.25 cup unsalted butter, melted and cooled

Recipe Instructions

Step 1

Spoon batter evenly into the prepared muffin cups.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.

Step 3

Combine blueberries and 2 teaspoons flour and toss to coat.

Step 4

Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.

Step 5

Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.

Step 6

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.