Simple Sourdough Blueberry Muffins
Delicious sourdough blueberry muffins are fast and easy with this recipe. Less than 5 minutes to throw together, uses fresh or frozen blueberries, and it uses sourdough discard OR active starter! Perfect for busy weekday mornings or more leisurely weekend breakfasts.
Ingredients
- 1½ cups all purpose flour
- ½ cup sourdough starter
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 4 Tablespoons melted butter
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350℉.
- Prepare muffin tin by greasing cups or using paper liners.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and the sugars.
- In a small bowl, add starter, milk, egg, melted butter, and vanilla and whisk together.
- Now add the sourdough mixture to the dry ingredients. Whisk until well combined.
- Toss frozen blueberries in 2 Tablespoons of flour and mix just until combined. If you're using fresh blueberries, just toss them in.
- Divide the batter evenly between the 12 prepared muffin cups.
- Bake in preheated oven for 20-25 minutes until browned on top.
- After baking, remove them from the muffin pan, split them open, and butter them.
- Put them in a cloth lined basket to keep them warm for serving. If you are going to serve them later, just put them on a wire rack to cool.
Nutrition
Serving: 1muffinCalories: 163kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 403mgPotassium: 56mgFiber: 1gSugar: 8gVitamin A: 160IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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