Sourdough Discard Blueberry Muffins
Servings 12 muffins
These are absolutely beautiful and delicious blueberry muffins. The recipe is built using sourdough discard/starter in the batter and includes instructions for converting to a recipe without sourdough discard. Muffins are loaded with blueberries and moist, flavorful dough with a crispy, buttery streusel topping.
Ingredients
Muffins
- ¼ cup salted butter melted and cooled slightly
- 1 cup sourdough starter
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries rinsed and dried
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ tablespoon baking powder
- ¼ cup salted butter
- 1 tablespoon heavy cream or milk
Instructions
Muffins
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Melt ¼ cup salted butter in the microwave at 20-second intervals until fully melted, let cool for 15 minutes.
- In a large mixing bowl, beat together the melted butter, 1 cup sourdough starter, 2 large eggs, ¾ cup granulated sugar, ¼ cup whole milk, and 1 teaspoon vanilla extract.
- Mix together 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt with a fork or whisk in a small bowl. Remove 1 tablespoon of the flour mixture and add it to the 1 cup fresh blueberries in a medium bowl.
- Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.
- Toss the blueberries to coat them in the flour from step 3 and gently fold them into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan.
Streusel Topping
- Mix together ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup light brown sugar, and ½ tablespoon baking powder in a medium bowl.
- Use a pastry blender or a fork to cut the ¼ cup salted butter into the flour mixture to form small crumbs.
- Add 1 tablespoon heavy cream and stir to combine into larger clumps.
- Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
- Bake for 6 to 7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18 to 20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
- Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
Notes
- The sourdough starter serves as flavoring for these muffins. It doesn’t create leavening qualities.
- Substitute unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Put frozen blueberries directly from the freezer into your batter (toss with a tablespoon of flour first). Fresh does work best for this recipe, though.
- You can easily substitute some additional flour and milk for the sourdough starter if you want to make regular muffins. Use 2 cups of flour and ½ cup milk rather than the measurements in the recipe - and omit the sourdough starter.
- Mixing the blueberries with a bit of flour helps them to stay suspended throughout the muffin batter rather than sinking to the bottom.
- If the streusel on top of the muffins is getting too dark and the muffin batter isn’t cooked through yet, tent a piece of aluminum foil over the tops of the muffins while they finish cooking.
Nutrition
Calories: 253kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 181mg | Potassium: 171mg | Fiber: 1g | Sugar: 23g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Find it online: www.sugarandsoul.co/sourdough-blueberry-muffins-with-discard/