Sourdough Blueberry Muffins
These sourdough blueberry muffins are subtly sweet, slightly tangy, bursting with fresh blueberries, and finished off with a crumb topping. They are the perfect bakery style treat that the whole family will love and can enjoy at home!
Why You’ll Love This Recipe
- They taste just like the muffins you’d find at a bakery, only better!
- These sourdough blueberry muffins are incredibly easy to make.
- They are made with wholesome ingredients.
- The whole family will love them.
- They are gut friendly.
- Fermenting overnight gives them extra health benefits.
Ingredients & Substitutions
- All purpose flour. 200 grams (about 1.5 cups) of organic all purpose flour is needed for the sourdough blueberry muffins and another 1/2 cup for the crumb topping.
- Baking soda. 1/2 tsp of baking soda. This acts as a leavening agent to help the batter rise.
- Fine sea salt. 1/2 tsp of sea salt. Kosher salt can also be used.
- Sourdough starter. 60 grams of active sourdough starter or sourdough discard for the muffins. 1 tbsp for the crumb topping.
- Whole milk. 1/2 cup of whole milk.
- Unsalted butter. 8 tbsp (1 stick) of unsalted butter, brought to room temperature is needed for the muffins. 3 additional tbsp are needed for the crumb topping.
- Sugar. 3/4 cup of granulated or can sugar is needed for the muffins. 1/2 cup is needed for the crumb topping.
- Pure vanilla extract. 1 tsp of pure vanilla extract.
- Lemon juice. Juice from 1/2 a lemon to give the muffins a little tang.
- Eggs. 2 large eggs brought to room temperature.
- Fresh blueberries. 1 pint (about 12 ounces) of fresh blueberries.
How to Make these Sourdough Blueberry Muffins
Step 1
Preheat oven. Preheat oven to 375 and line muffin pan with liners.
Step 2
Make the crumb topping. Add butter, sourdough starter, flour, and sugar to a large bowl. Rub together with fingertips until crumbly. Set aside.
Step 4
Mix together dry ingredients. Sift the flour, salt, and baking soda together in a small bowl and set aside.
Step 5
Mix sourdough starter. In small bowl, whisk together sourdough starter and milk until fully combined.
Step 6
Mix together wet ingredients. In a stand mixer cream butter, sugar, vanilla, and lemon juice. Add eggs one at a time, beating well after each. Next add in milk mixture and mix until fully combined.
Step 7
Add dry ingredients to batter. Gradually add dry ingredients to the wet ingredients and mix until just combined. Then using a rubber spatula, fold in blueberries.
Step 8
Allow to ferment overnight, then bake. Fill muffin cups 3/4 way full, sprinkle crumb topping evenly over each cup right before baking. While you can go ahead and bake the muffins now, to get the full benefits of the sourdough I highly recommend letting the batter sit overnight. Cover muffin pan will foil and place in the fridge. Cover crumb topping with foil and store separately in the fridge. Remove from the fridge in the morning, recrumb the crumb topping with your fingers, sprinkle on muffins and bake from cold for 25-30 minutes.
Step 9
Enjoy! Remove the sourdough blueberry muffins from the oven and allow to cool on a cooling rack. Enjoy warm with butter.
Expert Tips
- Fresh or frozen will work. If you are using frozen, make sure to use them fully frozen, don’t let them thaw or else they will release too many juices and you will have a purple muffins.
- While you can bake these sourdough streusel muffins right away, I highly recommend letting them sit in the fridge overnight to let the sourdough do it’s thing!
- Swapping vanilla extract with almond extract gives it a little different (and delicious) flavor.
- Lemon juice isn’t necessary but I believe lemon and blueberry pair so well together.
- Enjoy these muffins with a little bit of butter alongside your morning cup of coffee.
These sourdough blueberry muffins aren’t gluten free but they are a good option if you are gluten sensitive. The healthy bacteria in sourdough starter breaks down up to 97% of gluten and gliadin (which are inflammatory proteins) making it better for someone who isn’t gluten intolerant but just has a sensitivity.
Fresh or frozen will work. If you are using frozen, make sure to use them fully frozen, don’t let them thaw or else they will release too many juices and you will have a purple muffins.
Store in an air-tight container. Best if eaten within 3-5 days. Or store in the freezer (I like to use a freezer zip-lock bag) for up to 3 months.
You May Also Like
- Flourless Banana Muffins
- Sourdough Discard Cornbread
- Flourless Pumpkin Muffins
- Sourdough Cinnamon Raisin English Muffins
Sourdough Blueberry Muffins
Ingredients
- 200 grams all purpose flour, about 1½ cups
- ½ tsp baking soda
- ½ tsp fine sea salt
- 60 grams sourdough starter
- ½ cup whole milk
- 8 tbsp unsalted, room temperature
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- lemon juice, ½ lemon
- 2 eggs
- 1 pint fresh blueberries, about 12 ounces
Equipment
- muffin pan
Instructions
- Preheat oven. Preheat oven to 375 and line muffin pan with liners.
- Make the crumb topping. Add butter, sourdough starter, flour, and sugar to a large bowl. Rub together with fingertips until crumbly. Set aside.
- Mix together dry ingredients. Sift the flour, salt, and baking soda together in a small bowl and set aside.
- Mix sourdough starter. In small bowl, whisk together sourdough starter and milk until fully combined.
- Mix together wet ingredients. In a stand mixer cream butter, sugar, vanilla, and lemon juice. Add eggs one at a time, beating well after each. Next add in milk mixture and mix until fully combined.
- Add dry ingredients to batter. Gradually add dry ingredients to the wet ingredients and mix until just combined. Then using a rubber spatula, fold in blueberries.
- Allow to ferment overnight, then bake. Fill muffin cups 3/4 way full, sprinkle crumb topping evenly over each cup right before baking. While you can go ahead and bake the muffins now, to get the full benefits of the sourdough I highly recommend letting the batter sit overnight. Cover muffin pan will foil and place in the fridge. Cover crumb topping with foil and store separately in the fridge. Remove from the fridge in the morning, recrumb the crumb topping with your fingers, sprinkle on muffins and bake from cold for 25-30 minutes.
- Enjoy! Remove the sourdough blueberry muffins from the oven and allow to cool on a cooling rack. Enjoy warm with butter.
Notes
-
- Fresh or frozen will work. If you are using frozen, make sure to use them fully frozen, don’t let them thaw or else they will release too many juices and you will have a purple muffins.
-
- While you can bake these sourdough streusel muffins right away, I highly recommend letting them sit in the fridge overnight to let the sourdough do it’s thing!
- Store in an air-tight container. Best if eaten within 3-5 days. Or store in the freezer (I like to use a freezer zip-lock bag) for up to 3 months.