Sourdough Blueberry Muffins
Use your sourdough starter to make these moist and fluffy Sourdough Blueberry Muffins!
Servings: 12
Calories: 184kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sourdough starter, discard or fed
- ¼ cup milk
- 1 large egg
- 4 tablespoons butter, melted (or 1/4 cup vegetable oil)
- ¾ cup brown sugar
- 2 cups blueberries, fresh or frozen
- Granulated or coarse sugar, for topping (optional)
Instructions
- Preheat oven to 425°F.
- Prepare a muffin tin with nonstick cooking spray.
- Whisk flour, baking soda, and salt together in a large bowl. Set aside.
- In a stand mixer, mix together the sourdough starter, milk, egg, butter, and brown sugar.
- Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into the batter.
- Use an ice cream scoop or large spoon to divide batter equally among the prepared muffin cups. Sprinkle tops of muffins with granulated or coarse sugar (optional).
- Bake until muffin tops are golden and just firm, about 25 minutes, at 425°F.
- Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.
Nutrition
Calories: 184kcal