Moist Sourdough Blueberry Muffins (Printable View)

Tangy muffins rich in sourdough and fresh blueberries, a perfect start or snack for the day.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda

→ Wet Ingredients

06 - 1 cup sourdough starter (active or discard)
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)

# How to Prepare:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well combined.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined—do not overmix. Small lumps are acceptable.
05 - Gently fold in blueberries and lemon zest (if using) until evenly distributed throughout the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Use a scoop or spoon for consistent portioning.
07 - Bake for 22 to 25 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The sourdough adds this subtle depth that makes these muffins way more interesting than your average blueberry muffin
  • They stay incredibly moist for days, which is saying something for muffins
  • You finally have a brilliant use for all that sourdough discard instead of feeling guilty about throwing it away
02 -
  • The batter will be thicker than regular muffin batter because of the starter. This is completely normal
  • If you're using frozen berries, toss them in a little flour first so they don't sink to the bottom
  • These actually taste better the next day as the flavors meld together
03 -
  • Sprinkle turbinado sugar on top before baking for this gorgeous crunchy crust that catches the light
  • Let your melted butter cool for at least 5 minutes so it doesn't scramble your eggs

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