Sourdough Blueberry Muffins: A Perfect Blend of Tangy & Sweet
- Mercedes Newman
- Feb 18
- 2 min read
There’s something magical about baking with sourdough. Not only does it add depth of flavor, but it also enhances texture and digestibility. These sourdough blueberry muffins are the perfect balance of tangy and sweet, with a soft, moist crumb and bursts of juicy blueberries in every bite. Whether you’re looking for a nutritious breakfast or a delightful snack, this recipe will quickly become a favorite in your home!
Why Use Sourdough in Muffins?
Using sourdough discard in muffins is a fantastic way to reduce waste while adding a mild tangy complexity. The acidity from the starter also tenderizes the muffins, making them extra fluffy and moist. Plus, sourdough improves digestion by breaking down some gluten and phytic acid in flour.
Ingredients:
Dry Ingredients:
2 cups all-purpose flour (or a mix of whole wheat and all-purpose)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
Wet Ingredients:
½ cup sourdough discard (unfed)
½ cup melted butter or coconut oil
¾ cup sugar (or honey for a natural option)
2 large eggs
1 teaspoon vanilla extract
½ cup milk or buttermilk
1 ½ cups fresh or frozen blueberries (tossed in a little flour to prevent sinking)
Instructions:
1️⃣ Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2️⃣ Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3️⃣ Combine Wet Ingredients: In another bowl, whisk together the sourdough discard, melted butter, sugar, eggs, vanilla, and milk until smooth.
4️⃣ Mix the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
5️⃣ Fold in the Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6️⃣ Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about ¾ full.
7️⃣ Bake to Perfection: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. If using frozen blueberries, they may take an extra minute or two to bake.
8️⃣ Cool & Enjoy!: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for up to three days.
Serving & Storage Tips
Serve warm with a pat of butter or a drizzle of honey for extra indulgence.
These muffins freeze well! Just store them in an airtight container and reheat them in the oven or microwave when ready to eat.
For a healthier twist, swap half the flour for whole wheat and use coconut sugar or honey instead of granulated sugar.
These sourdough blueberry muffins are a wonderful way to use up sourdough discard while treating yourself to a delicious homemade delight. Give them a try, and let the aroma of fresh-baked muffins fill your kitchen!
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