Sourdough Blueberry Muffins
These sourdough blueberry muffins are soft, tender, and bursting with juicy blueberries. They are easy to make, and the addition of sourdough gives them an added depth of flavor that can’t be beat! These muffins make for a delicious breakfast or snack any time of day!
Servings: 12 muffins
Ingredients
Streusel topping
- ½ cup brown sugar 105 grams
- ¾ cup all-purpose flour 120 grams
- 6 tablespoons butter softened
- 2 teaspoons cinnamon
Muffin Batter
- 1 ¾ cups all-purpose flour 210 grams
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 8 tablespoons butter softened; 113 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs room temperature
- ½ cup sourdough discard 113 grams
- ¼ cup sour cream 60 grams
- zest from 1 lemon
- 1 ½ teaspoons vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 425° (you will turn the temp down after the muffins bake for 5 minutes). Place 15 cupcake liners into muffin pans.
- Streusel topping
- Combine the streusel-topping ingredients in a bowl and blend with a fork or pastry cutter until the mixture looks like coarse sand. Set aside.
- Muffin Batter
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, combine the butter and sugar. Using an electric mixer, mix on medium-high speed until the mixture turns a pale yellow, about 4 to 5 minutes.
- Add the eggs one at a time, blending each egg in and scraping the bowl down after each addition. Add the sourdough discard, sour cream, lemon zest, and vanilla, and mix well.
- Add the flour mixture and fold by hand just until the flour is moistened. Using a spatula, gently fold in the blueberries. The batter will be thick.
- Scoop the batter into the muffin pans (I used an ice-cream scooper) and top each muffin with the streusel topping. Bake for 5 minutes then turn the oven down to 350°F and bake for another 12 to 15 minutes or until you can stick a toothpick in the middle of the muffin and it comes out clean.
- Cool on a wire rack.
Notes
- You can mix the batter 8 to 12 hours in advance and let it ferment in the fridge prior to baking. The longer fermentation time will develop more flavor and make them more “tangy”.
- Start with room temperature ingredients for best results. If the eggs are straight out of the fridge, place them in a bowl of warm water for about 5 minutes. That will get them close to room temperature pretty quickly.
- You can swap Greek yogurt for sour cream.
- Full-fat sour cream will make the muffins more tender than reduced-fat sour cream.
- For a less sweet muffin, you can reduce the sugar to 3/4 cups without adversely affecting the texture of the muffins.
- When you combine the flour with the butter and egg mixture, make sure you fold the ingredients gently with a wide spatula. Don't stir the batter too much. It is ok if there are a few lumps.
- Sometimes it helps to toss the blueberries in a little flour before adding them to the batter. When they are coated in flour, they suspend in the batter and don't sink to the bottom. This batter is pretty thick, so the berries don’t sink easily. However, extremely large blueberries will tend to sink to the bottom.
Nutrition
Serving: 1 | Calories: 248kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 320mg | Fiber: 1g | Sugar: 25g
