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–+ servings

Moist Sourdough Blueberry Muffins

These moist and flavorful sourdough blueberry muffins are perfect for any occasion, delivering comfort and nostalgia in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter, unfed Use the one that’s been bubbling in your fridge
  • 2 tablespoons melted butter Coconut oil can be used for a dairy-free option
  • 1 large egg Free-range recommended for happier yolks
  • 1/2 cup buttermilk Plain yogurt can be substituted
  • 1 teaspoon vanilla extract Generic brands work fine
Dry Ingredients
  • 1 cup all-purpose flour Whole wheat can be used for a deeper flavor
  • 1/2 cup sugar Caster sugar dissolves nicely
  • 1/2 teaspoon salt Sea salt preferred
  • 1/2 teaspoon baking soda Essential for muffin lift
  • 1 cup blueberries Fresh or frozen can be used

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In another bowl, mix sourdough starter, melted butter, egg, and buttermilk until smooth.
  4. Combine the wet ingredients into the dry ingredients and fold gently until just combined.
  5. Fold in the blueberries carefully.
  6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for about 20-25 minutes or until a toothpick comes out clean.
  2. Let the muffins cool for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 120mgFiber: 1gSugar: 8g

Notes

Leftovers taste even better the next day. Muffins can be frozen in an airtight container. If you’re out of blueberries, diced apples or dried fruits work as substitutes.
Tried this recipe?Let us know how it was!