Sourdough Blueberry Muffins

I used sourdough discard to make these dense, tangy, blueberry muffins. Active sourdough can also be used, resulting in a fluffier, lighter muffin.

• 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
• 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

For the muffins, combine blueberries and 2 teaspoons flour. Toss to coat and set aside.

Step 4

Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Set aside. Whisk sourdough starter, sugar, egg, butter, and vanilla extract together in another bowl until no streaks appear.

Step 5

Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.

Step 6

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

Step 7

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