Sourdough Blueberry Muffins Recipe

Muffin recipes are so sweet and there is something calming about the smell of baking muffins in they kitchen.

But when those muffins are loaded with tender, moist, and otherwise delicious blueberries and a tinge of tanginess, like in these Sourdough Blueberry Muffins Recipe, then it’s breakfast wizardry.

Not only that this is scrumptious, this recipe for Sourdough Blueberry Muffins Recipe is also perfect if you’re looking to find a use for your sourdough discard. Well-written and perfectly illustrated, this recipe guarantees excellent sourdough bread even to those who have never attempted making bread before.

So, preheat your oven, gather your ingredients, and get ready to experience the joy of homemade sourdough blueberry muffins!

Why You’ll Love This Sourdough Blueberry Muffins Recipe:

• Flavorful Twist:Sourdough starter adds a touch of tang that elevates the sweetness of the blueberries and creates a complex flavor profile.
• Moist and Tender Crumb:Sourdough fermentation contributes to a beautifully moist and tender crumb, ensuring muffins that are anything but dry.
• Use Up Discard:This recipe is a fantastic way to utilize your leftover sourdough starter, preventing waste and adding a unique flavor dimension.
• Easy to Make:This recipe requires no fancy techniques or ingredients, making it perfect for bakers of all experience levels.
• Endless Variations:From adding nuts and spices to using different berries, this recipe is endlessly customizable to suit your taste preferences.

Ingredients:

• Dry Ingredients:
  • 1 ½ cups (187g) All-purpose flour
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
• Wet Ingredients:
  • ½ cup (113g) Unsalted butter, melted and cooled
  • ½ cup (105g) Sourdough discard (active or discard)
  • ¾ cup (180g) Sour cream or plain full-fat Greek yogurt
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla extract
• Blueberry Bliss:
  • 1 ½ cups (210g) Fresh blueberries
• Optional Topping:
  • Granulated sugar for sprinkling

How to Make Sourdough Blueberry Muffins Recipe:

1. Prep and Preheat:Convection oven-375°F (190°C) or any other oven-425°F (220°C); paper cases in a 12-hole muffin tin.
2. Whisk the Dry:Take a large mixing bowl and put the flour, baking powder, baking soda and salt in the bowl and mix all these ingredients. Make sure that it is fully blended, especially that you are talking about a large quantity.
3. Combine the Wet:In a different bowl mix the melted butter, the sourdough discard, the sour cream or Greek yogurt, the egg and the vanilla extract. Ensure there are no lumps with the food especially on the surface.
4. Unite Wet and Dry:Using a rubber spatula mix the wet ingredients with the dry ingredients with as little stirring as possible. Subsequently, fold until batter is only blended, do not overmix. This puts a limit on how much one should mix in order not to have a tough muffins.
5. Blueberry Bonanza:Finally fold in the fresh blueberries. A few of them may ‘pop,’ but do not over-mix the batter as that will color it blue.
6. Fill and Bake:Spoon the batter into the prepared muffin cups distributing it equally. If applying the fourth ingredient, optionally, then dust each muffin lightly with granulated sugar.
7. Bake to Perfection:Bake the muffins for 18-20 minutes or until a tooth pick inserted in the middle of the muffins will come out clean.
8. Cool and Enjoy: It is recommended to leave the muffins in the pant for about five minutes then remove them and place on the wire rack to cool.

Sourdough Blueberry Muffins Recipe Tools You’ll Need:

• Mixing bowls (large and small)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Muffin tin
• Paper liners (optional)
• Toothpick

Tips & Tricks for Perfect Sourdough Blueberry Muffins Recipe:

• Temperature Matters:Use room temperature ingredients for even mixing and a smooth batter. Cold ingredients can lead to a denser crumb.
• Don’t Overmix:Once the dry and wet ingredients are just combined, stop mixing! Overmixing leads to tough muffins.
• Gently Fold in Blueberries:Use a folding motion to incorporate the blueberries to prevent them from breaking and turning the batter purple.
• Ripen Up Those Berries:For extra juicy muffins, let the fresh blueberries sit at room temperature for 15 minutes before adding them to the batter.
• Freeze for Later:Baked muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator or reheat gently in the microwave before enjoying.

Substitutions and Variations:

• No Sourdough Discard? No Problem!:If you don’t have sourdough discard, you can substitute it with an equal amount of buttermilk or plain yogurt. You may need to adjust the baking time slightly, so keep an eye on the muffins as they bake.
• Gluten-Free Twist:To make gluten-free muffins, use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.
• Nutty Delights:Add ½ cup of chopped walnuts, pecans, or almonds for extra flavor and texture.
• Spice it Up:For a warm and inviting flavor, add 1 teaspoon of cinnamon or ½ teaspoon of nutmeg to the dry ingredients.
• Berry Medley:Don’t be limited to blueberries! Try using raspberries, blackberries, or a mixture of your favorite berries.
• Lemon Zest for Zest:Add 1 teaspoon of lemon zest to the wet ingredients for a bright and refreshing twist.

Nutritional Information (per serving):

This information will vary depending on the specific ingredients you use. However, a general estimate for one muffin (based on the recipe above) is:

• Calories: 300-350
• Carbohydrates: 40-45g
• Protein: 5-7g
• Fat: 10-15g
• Sugar: 15-20g (depending on added sugar)

Please note: This is just an estimate, and the actual nutritional content of your muffins may vary.

How to Store Sourdough Blueberry Muffins Recipe:

These muffins should be stored in an airtight container in the same room where the temperature is cool for up to 2 days or in a refregerator for up to 5 days of storing. You can also freeze them for up to 3 months for even longer storage of the fruit bars.

In Conclusion:

These Sourdough Blueberry Muffins Recipe are what you want especially in the morning for breakfast. The tang of the sourdough ties in brilliantly with the sweetness of the blueberries and the output is a moist and soft bread that you will be happy to have a second helping of.

Thus now when you are bored and looking for the ways to use your sourdough discard or just craving for a simple yet tasty bakery product, you know what to do. This we promise you that you won’t be let down because we focus on your satisfaction.

FAQ:

Why are my sourdough muffins dry?

There are a few reasons why your muffins might be dry. One possibility is that you overmixed the batter. Overmixing can lead to a tough and dry crumb. Another possibility is that your oven temperature was too low or the muffins were overbaked.

Why are my blueberry muffins tough?

Similar to dry muffins, tough muffins are often the result of overmixing the batter. Be sure to mix the dry and wet ingredients just until combined, and then gently fold in the blueberries.

What is sourdough discard?

Sourdough discard is the portion of your sourdough starter that you remove during feedings to keep it healthy. It’s essentially active sourdough culture that you don’t need for your next starter feeding. Don’t throw it away! It’s a fantastic ingredient for many recipes, including these muffins.