Sourdough Blueberry Muffins (Printer-Friendly)

Moist muffins with fresh blueberries and sourdough tang, ideal for breakfast or snack time.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda

→ Wet Ingredients

06 - 1 cup sourdough starter (active or discard)
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well blended.
03 - In a separate bowl, whisk together sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and uniform.
04 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix—a few lumps are acceptable.
05 - Gently fold in the blueberries and lemon zest (if using) until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The sourdough adds this incredible tang that cuts through the sweetness making every bite feel balanced not cloying
  • Using starter means nothing goes to waste and your muffins stay moist for days unlike the dry crumbly ones from coffee shops
02 -
  • Overmixing is the enemy here once the flour hits the wet ingredients work quickly and gently for tender muffins every time
  • Room temperature ingredients matter most with sourdough—cold starter can coagulate the melted butter creating weird pockets in your crumb
03 -
  • Toss frozen blueberries in a tablespoon of flour before folding them in—this keeps them from sinking to the bottom and creating soggy spots
  • The muffins are done when the tops spring back lightly to the touch and they've pulled away slightly from the pan edges

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