Blueberry sourdough muffins have the perfect amount of sweetness, can be made with fresh or frozen berries, and is a great way to use your extra sourdough starter.
1cupsourdough starter discarddoes not need to be freshly fed
2large eggs
¼cupsalted buttermelted and cooled
¾cupgranulated sugar
1teaspoonvanilla extract
¼cupmilk
1cupfresh blueberriesrinsed and dried
Streusel Topping:
½cupall-purpose flour
½tablespoonbaking powder
¼cupgranulated sugar
¼cuppacked light brown sugar
¼cupsalted butter
1tablespoonheavy whipping creamor milk
Instructions
Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
In a large mixing bowl, beat or whisk together sourdough starter, eggs, the melted butter, sugar, vanilla extract, and milk.
Take 1 tablespoon out of the ½ cup of flour and mix it with the blueberries.
Sift together flour, salt and baking powder in a small bowl and set aside.
Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.
Gently fold the blueberries into the muffin batter.
Divide batter between the 12 muffin cups in the prepared pan.
Streusel Instructions:
Mix together flour, baking powder, sugar, and brown sugar.
Use a pastry blender or a fork to cut the butter into the flour mixture to form small crumbs.
Add 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 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 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
Notes:Over-stirring the batter will make the muffins too tough.The sourdough starter serves as a flavoring in 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).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 of 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, place a piece of aluminum foil over the tops of the muffins while they finish cooking.