Sourdough Blueberry Muffins
Fluffy sourdough blueberry muffins are bursting with blueberry flavor, tangy sourdough, and lightly sweetened. It's the perfect breakfast or snack and will be a family favorite.
Ingredients
- 2 cupsflour
- 1 cupsugar
- ½ teaspoonsalt
- 2 teaspoonsbaking powder
- ½ teaspoonbaking soda
- 1 teaspooncinnamon
- 8 tablespoonsbutter (melted)
- 2 largeeggs
- ½ cupsourdough starter discard
- 1 teaspoonvanilla
- 1 cupblueberries
Directions
- 1
Preheat the oven to 425 degrees.
- 2
Grease muffin tin wells or line with paper liners.
- 3
In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.
- 4
In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter.
- 5
Incorporate one room temperature egg at a time.
- 6
Gradually add dry ingredients to the wet ingredients and mix until just combined.
- 7
Gently fold blueberries into batter.
- 8
Optional: Allow the mixture to sit in the fridge for one hour.
- 9
Spoon the batter into the muffin tins.
- 10
Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes.
- 11
Test muffins with a toothpick. Allow to cool.