Sourdough Blueberry Muffins

This sourdough blueberry muffin recipe puts sourdough discard to good use, yielding dense, tangy, muffins. Active sourdough results in lighter muffins.

• 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

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

Step 2

Divide batter among the prepared muffin cups.

Step 3

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

Step 4

Combine blueberries and 2 teaspoons flour; toss to coat and set aside.

Step 5

Combine 1 cup flour, baking soda, ½ teaspoon cinnamon, and salt in a bowl; set aside. Whisk sourdough starter, ¼ cup sugar, ¼ cup butter, egg, and vanilla extract together in a separate bowl until no streaks appear.

Step 6

Combine ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon in a bowl with a fork until crumbly; sprinkle over muffins.

Step 7

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