Simple Sourdough Blueberry Muffins
Deliciously soft and fluffy muffins with tart blueberries and the subtle tang of sourdough, perfect for breakfast or a sweet treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough starter
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough starter, sugar, vegetable oil, milk, egg, and vanilla extract. Stir until fully combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients and stir gently, leaving some lumps for texture.
- Gently fold in the blueberries, ensuring they’re evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Storing tips: Keep in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze wrapped muffins.
Find it online: https://breakfastrecip.com/simple-sourdough-blueberry-muffins/