Sourdough Blueberry Muffins (Print)

Moist muffins with fresh blueberries and a gentle sourdough tang, ideal for any time of day.

# Ingredient List:

01 - 2 cups all-purpose flour

02 - 1/2 cup granulated sugar

03 - 1/2 tsp salt

04 - 1 tsp baking powder

05 - 1/2 tsp baking soda

06 - 1 cup sourdough starter (active or discard)

07 - 2 large eggs

08 - 1/2 cup unsalted butter, melted and cooled

09 - 1/2 cup whole milk

10 - 1 tsp vanilla extract

11 - 1 1/2 cups fresh or frozen blueberries

12 - Zest of 1 lemon (optional)

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter.

02 - In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly distributed.

03 - In a separate bowl, whisk the sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and well combined.

04 - Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined—avoid overmixing to keep muffins tender.

05 - Fold in the blueberries and lemon zest if using, taking care not to crush the berries.

06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

07 - Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean and tops are golden brown.

08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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The sourdough gives these muffins an incredible texture that stays moist for days unlike regular muffins that dry out
They strike that perfect balance between breakfast treat and wholesome snack so you never feel guilty reaching for one

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Overmixing is the enemy here, once the flour disappears stop folding even if it looks a bit lumpy
Frozen blueberries don't need thawing and actually hold their shape better than fresh ones

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