Sourdough Blueberry Muffins
These Sourdough Blueberry Muffins combine tangy sourdough flavor with juicy blueberries for a wholesome, naturally leavened treat perfect for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the sourdough starter, milk, vegetable oil, egg, sugar, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Gently fold in the fresh blueberries.
- Divide the batter evenly into the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra texture, sprinkle coarse sugar on top of the muffins before baking, or serve warm with a pat of butter.