Description
Sourdough blueberry muffins are moist, fluffy, and packed with fresh blueberries. They make a perfect breakfast or snack.
Ingredients
Scale
- 1 cup sourdough starter
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
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