Oh my goodness, let me tell you about these sourdough blueberry muffins! They’re like little bites of sunshine, bursting with juicy blueberries and that delightful tang from the sourdough. I remember the first time I made them; my kitchen smelled heavenly, and I couldn’t resist sneaking one while they were still warm. The texture is so moist and fluffy, it’s hard to believe they’re made with sourdough! Whether you’re enjoying them as a quick breakfast on-the-go or as a sweet afternoon snack, these muffins are just perfect. You’ll want to share them with everyone, but trust me, you might just want to keep them all to yourself. They’re that good! You’ll definitely feel like a baking rockstar when you whip up a batch of these delightful treats.

Ingredients for Sourdough Blueberry Muffins

Gather these simple ingredients to create your delicious sourdough blueberry muffins. Each one plays a crucial role in making these muffins moist, fluffy, and absolutely scrumptious!

1 cup sourdough starter – This gives the muffins their signature tangy flavor and helps achieve that perfect rise.
1/2 cup milk – Whole milk works great for a rich texture, but feel free to use your favorite milk alternative!
1/3 cup vegetable oil – This keeps the muffins moist and tender. You could also use melted butter for a richer taste.
1/2 cup sugar – Just the right amount to sweeten without overpowering the blueberries.
1 large egg – This binds everything together and adds a lovely richness.
1 teaspoon vanilla extract – A splash of vanilla enhances the flavors beautifully.
1 1/2 cups all-purpose flour – This is the foundation of your muffins, giving them structure.
1 teaspoon baking powder – A little extra lift for those fluffy tops!
1/2 teaspoon baking soda – Works with the sourdough to help the muffins rise perfectly.
1/2 teaspoon salt – Balances the sweetness and enhances all the flavors.
1 cup fresh blueberries – These are the stars of the show! Feel free to swap in frozen blueberries if you can’t find fresh.

How to Prepare Sourdough Blueberry Muffins

Getting these sourdough blueberry muffins ready is a breeze! Just follow these simple steps, and you’ll have a batch of warm, fluffy goodness in no time. Let’s get started!

Step-by-Step Instructions

First things first, preheat your oven to 375°F (190°C). This way, it’s nice and hot when you pop those muffins in!
In a large mixing bowl, whisk together your sourdough starter, milk, vegetable oil, sugar, egg, and vanilla extract. Mix until everything is well combined and smooth. You want that batter to be happy!
Now, grab another bowl and whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents, ensuring a perfect rise.
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; it’s okay if there are a few lumps. We want those muffins to stay light and fluffy!
Now for the star of the show! Carefully fold in the fresh blueberries, making sure they’re evenly distributed throughout the batter. I like to use a spatula for this part!
Next, grease your muffin tin or line it with cupcake liners. Fill each cup about 2/3 full with the delicious batter. This allows room for them to rise without spilling over.
Pop the muffin tin into your preheated oven and bake for about 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be heavenly!
Once baked, let them cool in the tin for a few minutes before transferring them to a wire rack. This will help them stay soft and fluffy.

Why You’ll Love This Recipe

Quick to prepare: You can whip these up in no time, making them perfect for busy mornings or spontaneous snack cravings!
Uses simple ingredients: Everything you need is likely already in your pantry or fridge, so no last-minute grocery runs!
Packed with flavor: The combination of sourdough tang and sweet blueberries creates a deliciously unique taste that’s hard to resist.
Great for breakfast or snacks: These muffins are versatile enough to enjoy any time of the day—grab one for breakfast or a midday treat!
Customizable: Feel free to swap in different fruits, nuts, or spices, so you can make them your own every time!

Tips for Success

Want to ensure your sourdough blueberry muffins turn out perfectly every time? Here are my top tips for success that I’ve learned along the way!

Use a bubbly starter: Make sure your sourdough starter is active and bubbly. This helps your muffins rise beautifully and adds that delicious tangy flavor!
Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough muffins—no one wants that!
Fold blueberries gently: When adding the blueberries, fold them in carefully to avoid smashing them. You want those lovely bursts of fruit throughout your muffins!
Check for doneness: Every oven is different, so start checking your muffins a couple of minutes before the suggested baking time. A toothpick should come out clean or with a few moist crumbs.
Cool them properly: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps maintain their soft texture and prevents sogginess.
Add a sprinkle of sugar: For an extra touch of sweetness and a little crunch, sprinkle some sugar on top before baking. It’s a simple step that adds a delightful finish!

Variations for Sourdough Blueberry Muffins

If you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations for these sourdough blueberry muffins! Here are some ideas to get your creative juices flowing:

Banana Nut: Swap out the blueberries for mashed ripe bananas and add chopped walnuts or pecans. This combination brings a delightful twist and extra moisture!
Apple Cinnamon: Dice up some fresh apples and mix in a teaspoon of cinnamon for a cozy, fall-inspired muffin. This combo is perfect for those crisp mornings!
Lemon Poppy Seed: Add the zest of one lemon and a tablespoon of poppy seeds to the batter for a refreshing citrus kick. It’s like a bright sunny day in muffin form!
Peach or Apricot: Use diced fresh peaches or apricots instead of blueberries for a sweet, summery flavor. Just be sure to adjust the sugar if your fruit is super sweet!
Chocolate Chip: For a decadent treat, fold in some chocolate chips along with the blueberries. Who can resist that gooey chocolate goodness?
Mixed Berry Medley: Combine fresh blueberries with raspberries and blackberries for a berry explosion! The more, the merrier, right?
Spiced Muffins: Add a pinch of nutmeg or ginger to your batter for a warm, spiced flavor that pairs wonderfully with the tang of the sourdough.

Feel free to experiment with your favorite ingredients or whatever you have on hand. The beauty of baking is that it’s all about making it your own, so let your creativity shine through with these delicious variations!

Storage & Reheating Instructions

Now that you’ve baked a batch of these scrumptious sourdough blueberry muffins, you’ll want to know how to keep them fresh and delicious! Here’s how I like to store and reheat my muffins to enjoy them later.

To store your leftover muffins, let them cool completely on a wire rack. Once they’re cool, place them in an airtight container at room temperature for up to three days. This keeps them soft and tasty! If you want to keep them for a longer period, you can also freeze them. Just wrap each muffin tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe bag. They’ll stay fresh for about two months!

When you’re ready to enjoy a muffin, simply take one out of the freezer and let it thaw in the fridge overnight, or pop it in the microwave for about 20-30 seconds if you’re in a hurry. If you prefer them warm and slightly crispy, you can reheat them in the oven. Preheat your oven to 350°F (175°C), place the muffins on a baking sheet, and warm them for about 10 minutes. This method revives that lovely texture we all love!

So go ahead, bake a double batch, and enjoy these delightful muffins all week long! You won’t regret it.

Nutritional Information

It’s always good to know what you’re munching on, right? Just a quick note: nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates to give you a general idea. Here’s what you can expect in each delicious sourdough blueberry muffin:

Calories: Approximately 180
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 150mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 8g
Protein: 3g

So, whether you’re indulging in one for breakfast or enjoying it as a snack, you can feel good about these muffins! Happy baking!

FAQ About Sourdough Blueberry Muffins

Got questions about making the perfect sourdough blueberry muffins? I’ve got you covered! Here are some of the most common queries I get, along with my tried-and-true answers to help you out.

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just fine, but don’t forget to toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom. Plus, they’ll keep your muffins nice and cool while baking!

How do I store leftover muffins?

Let your muffins cool completely, then store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, wrap them individually and freeze them. They’ll stay fresh for about two months!

What can I substitute for sourdough starter?

If you don’t have sourdough starter on hand, you can try using plain yogurt or buttermilk to add moisture and tanginess. Just remember to adjust the flour and liquid ratios slightly, as these alternatives might change the consistency a bit.

Can I make these muffins ahead of time?

You bet! These muffins are great for meal prep. You can make them the night before or even a few days in advance. Just store them properly and warm them up when you’re ready to enjoy!

Why did my muffins come out dense?

Dense muffins can happen if the batter is overmixed or if there’s too much flour. Make sure to mix the wet and dry ingredients until just combined, and use the spoon-and-level method when measuring flour to avoid packing it down.

What’s the best way to reheat muffins?

If you want to enjoy that freshly baked taste again, preheat your oven to 350°F (175°C), place the muffins on a baking sheet, and warm them for about 10 minutes. This will help restore their lovely texture!

Can I add other mix-ins to the batter?

Definitely! Feel free to get creative by adding nuts, chocolate chips, or even spices like cinnamon or nutmeg. Just remember to adjust the quantity of blueberries if you’re adding a lot of extra ingredients. It’s all about balance!

I hope these answers help you feel more confident in your baking adventure! Enjoy making those sourdough blueberry muffins, and don’t hesitate to reach out if you have any other questions! Happy baking!

Sourdough Blueberry Muffins: 7 Blissful Bites to Savor

Author: Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Sourdough blueberry muffins are moist, fluffy, and packed with fresh blueberries. They make a perfect breakfast or snack.

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, whisk together sourdough starter, milk, vegetable oil, sugar, egg, and vanilla extract.
In another bowl, mix flour, baking powder, baking soda, and salt.
Combine the wet and dry ingredients until just mixed.
Fold in the blueberries gently.
Grease a muffin tin and fill each cup about 2/3 full with batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool before serving.

Notes

You can use frozen blueberries if fresh ones are unavailable.
Store muffins in an airtight container for up to three days.
For extra sweetness, add a sprinkle of sugar on top before baking.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: sourdough blueberry muffins

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