Best Sourdough Blueberry Muffins Recipes

SOURDOUGH BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
• Combine blueberries and 2 teaspoons flour and toss to coat.
• Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
• Spoon batter evenly into the prepared muffin cups.
• Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY MUFFINS WITH SOURDOUGH DISCARD

Steps:

• Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
• Mix flour, cinnamon, and salt together in a medium bowl.
• Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.

SOURDOUGH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine flour, sugar, and baking powder.
• Add sourdough starter, egg, milk, and oil. Stir quickly untildry ingredients are almost completely moistened.
• Gently stir in blueberries and zest.
• Fill greased muffin pans 2/3 full.
• Bake for 20-25 minutes.
• Remove from oven, tip muffins out of tins, and enjoy!
• Makes about 12 regular sized muffins or 18-20 mini muffins.

BLUEBERRY SOURDOUGH MUFFINS

Steps:

• Preheat the oven to 425°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers., Combine the dry ingredients in a mixing bowl., In a second bowl, beat together the starter, milk, egg, melted butter, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the blueberries just until blended., Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar., Bake the muffins for 25 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don't let them cool in the pan, or they'll steam and the outside will become tough.