Moist, soft and loaded with juicy blueberries, these Sourdough Blueberry Muffins are the best breakfast treat. The acidity of sourdough discard tenderizes gluten and adds brightness resulting in a delicious muffin that’s tender and not chewy. Sprinkling a little bit of sugar on top before baking results in tall, crunchy irresistible muffin tops.
113 g (½ cup) sourdough discard
113 g (½ cup) unsalted butter, melted
75 g (⅓ cup) buttermilk
200 g (1 cup) Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
12 g (3 tsp) vanilla extract
200 g (1 ⅔ cup) all-purpose flour
10 g (2 tsp) baking powder
6 g (1 tsp) Kosher salt
216 g (1 ½ cup) blueberries, fresh or frozen
9 g (1 tbsp) all-purpose flour
25 g (2 tbsp) Imperial Sugar Extra Fine Granulated Sugar
Prepare for baking: Preheat the oven to 400 F. Line 6 cavities in each muffin tin with muffin liners (if using) and spray the edges of the lined muffin cavities with baking spray.
Mix the wet ingredients: Combine the sourdough discard, melted cooled butter, buttermilk, Imperial Sugar Extra Fine Granulated Sugar, eggs and vanilla extract. Whisk until the sugar has fully dissolved and no traces of starter and eggs remain.
Sift together the dry ingredients: Sift together the all-purpose flour, baking powder and salt over a piece of parchment paper.
Mix the batter: Add a third of the dry ingredients into the wet ingredients and stir until no dry bits of flour remain. Fold in the flour in thirds, being careful not to overwork the batter. It’s ok if a few traces of dry flour remain after the last addition.
Fold in the blueberries: Toss the blueberries in a tablespoon of flour. Fold the blueberries into the batter.
Fill two muffin tins: Divide the muffin batter in 12 portions (about 86 to 90 grams in each cavity). Sprinkle tops with Imperial Sugar Extra Fine Granulated Sugar.
Bake: Bake the muffins for 15 to 20 minutes or until the tops are golden brown (turn the oven temperature down to 375 F if your muffins seem like they are browning too quickly.
Enjoy and store: Allow the muffins to cool in the muffin tin for 15 minutes. These are best eaten the day they are baked but they can be stored in an airtight container at room temperature for up to 3 days.
When in doubt, use gram over volume measures.