Sourdough Blueberry Muffins Recipe

5 from 4 votes

Sourdough Blueberry Muffins Recipe

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 with tall bakery-style muffin tops.

Prep Time50

Cook Time20

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 240kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Muffin Batter

113 g sourdough discard
113 g unsalted butter melted
75 g buttermilk
200 g Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
12 g vanilla extract
200 g all-purpose flour
10 g baking powder
6 g Kosher salt

Mix-ins and Toppings

216 g blueberries fresh or frozen
9 g all-purpose flour
25 g Imperial Sugar Extra Fine Granulated Sugar

Metric - US Customary

Instructions

Prepare for baking: Preheat the oven to 425 F. Line a muffin tin with paper liners (if using) and spray the edges of the lined muffin cavities with baking spray.
Mix the wet ingredients: Combine the wet ingredient together. Whisk until the sugar has fully dissolved and no traces of starter and eggs remain.
113 g sourdough discard, 113 g unsalted butter, 75 g buttermilk, 200 g Imperial Sugar Extra Fine Granulated Sugar, 2 large eggs, 12 g vanilla extract
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.
200 g all-purpose flour, 10 g baking powder, 6 g Kosher salt
Fold in the blueberries: Toss the blueberries in a tablespoon of flour. Fold the blueberries into the batter.
216 g blueberries, 9 g all-purpose flour
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.
25 g Imperial Sugar Extra Fine Granulated Sugar
Bake: Bake the muffins for 15. Turn the temperature down to 375 F and continue baking for 5 minutes.
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.

Notes

Mix gently. Avoid whipping too much air into the batter, or your muffins may sink as they bake.
Use room temperature ingredients. They’ll combine more easily, helping the batter emulsify into a smooth, uniform mixture.
Resist opening the oven early. If you peek before the bake time is up, the muffins can collapse and turn out gummy instead of tender and plush.

Nutrition