Sourdough Blueberry Muffins
Delight in these moist and tangy sourdough blueberry muffins, a perfect blend of natural fermentation and sweet bursts of fresh blueberries for a wholesome breakfast or snack.
- 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
- 1/3 cup vegetable oil
- 1 large egg
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your 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 another bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the fresh blueberries gently to avoid crushing them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 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 an extra touch, sprinkle coarse sugar on top of the muffins before baking for a crunchy finish.
Find it online: https://cubaqueen.com/sourdough-blueberry-muffins/