These blueberry sourdough muffins are fluffy and bursting with sweet blueberries! They have a tangy kick from the sourdough, making them extra special.
Perfect for breakfast or a snack, I love how they make my kitchen smell amazing. Bonus: they’re easy to whip up, even on a busy morning! 😄
Key Ingredients & Substitutions
Sourdough Starter: An active and bubbly starter is key for perfect rise and flavor. If you don’t have sourdough, you can use yogurt or buttermilk as it adds tang; just reduce the milk by a bit.
Flours: All-purpose flour is essential for structure, while whole wheat flour adds nutrition and texture. If you prefer a lighter muffin, you can skip whole wheat or use all-purpose flour only.
Sweeteners: I use a mix of granulated and brown sugar for complexity in flavor. You can swap out brown sugar for coconut sugar or use honey instead, but adjust the liquid slightly to keep the batter right.
Blueberries: Fresh blueberries burst with flavor, but frozen work just as well. If using frozen, there’s no need to thaw them, just add them directly to avoid mushiness. You could also try raspberries or chopped strawberries for a different twist!
How Do I Ensure My Muffins Are Light and Fluffy?
Mixing the batter gently is key to keeping muffins light and fluffy. Here are some tips to avoid overmixing:
- Combine wet and dry ingredients until just blended. Small lumps are okay!
- When folding in the blueberries, use a spatula and gently turn the batter over so you don’t break the berries too much.
- Once the batter is in the muffin tin, don’t wait around! Bake them right away to capture that airy rise from the sourdough starter.
Delicious Blueberry Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active and bubbly)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional for more texture)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake, with some short cooling time afterward. In total, you’ll need around 45 minutes to enjoy these delightful muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or give them a good greasing with butter or oil to ensure easy removal later.
2. Prepare the Wet Ingredients:
In a large mixing bowl, add the active sourdough starter, melted (and cooled) butter, egg, milk (or buttermilk), and vanilla extract. Use a whisk to mix everything together until it’s smooth and well combined. This is the flavorful base for your muffins!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), granulated sugar, brown sugar, baking soda, baking powder, and salt. Make sure the dry ingredients are mixed well to avoid any lumps!
4. Mix Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the wet ingredients. Stir just until everything is combined; it’s okay if there are a few lumps. Overmixing can lead to dense muffins, and nobody wants that!
5. Add the Blueberries:
Carefully fold in the blueberries, being gentle to keep them intact. This will help prevent any blue streaks from spreading throughout your batter, keeping those muffins looking nice!
6. Make the Crumble Topping:
In a small bowl, mix the flour and sugar for the crumble. Then, cut in the cold, cubed butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. This adds a delightful crunchy top!
7. Fill the Muffin Tin:
Spoon the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full. Don’t forget to sprinkle a generous amount of crumble topping on each one for that extra deliciousness.
8. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The kitchen will smell heavenly!
9. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step helps them stay fluffy!
10. Serve & Enjoy:
Enjoy your blueberry sourdough muffins warm or at room temperature, perfect for breakfast or a sweet snack. They’re even better with a pat of butter on top. Enjoy every bite!
Can I Use a Different Type of Flour?
Yes! You can switch out the all-purpose flour for whole wheat flour or even gluten-free flour if needed. Just keep in mind that using different flours may affect the texture and flavor of the muffins.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to wrap them well!
Can I Replace the Blueberries with Another Fruit?
Absolutely! You can substitute blueberries with other fruits like raspberries, chopped strawberries, or even diced apples. Just make sure to keep the total amount around 1.5 cups to maintain the moisture balance in the muffins.
Is It Necessary to Use a Sourdough Starter?
While it’s recommended for the best flavor and texture, you can substitute the sourdough starter with an equal amount of yogurt or buttermilk for a similar tanginess. Just adjust the liquid in the recipe accordingly!
