Delicious fruity muffins with a touch of sourdough starter and blueberry. This excellent easy sourdough blueberry muffins makes your breakfast or snack time memorable.
Why does berries make good muffins?
Blueberries make best muffins, raspberry, blackberry, and strawberry comes next place. Except blueberries, the other berries are delicate and have chance of breaking up while mixing it in the dough.
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If you are a blueberry lover, then you will enjoy this muffin too. Blueberry and peaches are summer’s bounty. But you can have it all year around.
Blueberries are sweet, tart, also help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and in mental health management. One cup of blueberries can provide about 24 % of recommended daily dose of Vitamin C.
They are great in cupcake, juices, sauce and great in salad, desserts or juices.
How to make this delicious easy sourdough blueberry muffins?
You need the following ingredients
Sourdough discard/starter : Use white flour sourdough starter. Here I have used 100% hydration sourdough starter. You can use any starter in your hand.
All-purpose flour : Use unbleached all-purpose flour or a mix of all-purpose and whole wheat flour.
Sugar : Sugar used in the dough; you can use for top also.
Leavener : Baking soda and baking powder as leavener in this recipe.
Vanilla extract : Vanilla adds more flavor.
Lemon zest: Blueberries goes well with lemon zest.
Egg : Adds moistness and also function as binders in the recipe.
Vegetable oil : You can use any vegetable oil or your favorite oil.
Yogurt/buttermilk: It ensures double moistness of the muffin.
See recipe card for quantities.
Instructions
First mix, flour, salt, sugar, baking powder and baking soda and set aside.
In another bowl add egg, oil, lemon zest yogurt, vanilla extract, and sourdough starter and mix well.
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
Then fold in the blueberries
Bake and enjoy
Variation to this easy sourdough blueberry muffins?
You can add oats to make it richer in proteins.
Blueberries goes well with peach, lemon ginger, banana, zucchini, cardamom, and coconut. So, play with it.
Hazelnuts, almonds, and pecans are perfect partners with blueberries, with the richness of the nuts balancing the tang of the fruit.
Tips to make easy sourdough blueberry muffins .
You can use both fresh and frozen blueberries. If you are using frozen blueberries do not thaw it use directly .
If you are using fresh ones, check for plump, unwrinkled blueberries with no signs of mold, decay, or crushing.
Add tablespoon of flour and coat well with blueberries before folding it into the dough. This will prevent them from sinking to the bottom of the muffins.
Bake the muffins at higher temperature to get classic dome shaped muffin shape.
Use any sourdough starter or discard to make these muffins.
If you use coarse sugar for sprinkling, it will give more crunch and shine after baking.
Storage
These muffins will stay perfect for 2 days at room temperature. For brief time storage use airtight container and refrigerate the muffins. For long time storage you can freeze them.
If you like more blueberry muffins check it out these too.
Peach blueberry buckle muffins
Blueberry and zucchini muffins
Equipment
You need mixing bowl, muffin tin and muffin tin liner, this will easy handling and cleaning .
Easy Sourdough Blueberry Muffins
Ingredients
- 1 ½ cups 195g all purpose flour + 1 tbsp. of all purpose flour
- 3 /4 cups 150g Sugar ( divided)
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- ⅓ cup 69g Oil ( use your favorite)
- 1 large egg
- ⅓ cup 75g Sourdough Stater/ discard
- ¼ cup 60.5 g Buttermilk/ Yogurt ( You can use milk also here)
- 1 cup 227g blueberries
- Zest of 1 lemon
- ½ teaspoon Vanilla extract
Instructions
- Pre-heat oven to 400F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup blueberries and add 1 tbsp. all purpose flour and coat well.
- Large bowl, add oil, egg, vanilla extract, lemon zest and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in blueberries,
- Transfer to muffin tin liner . Then divide and add rest of blueberries and add remaining sugar on the top of muffin dough.
- Bake at 400F for 18-20 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Swathi says
This worked exactly as written, thanks!
Anonymous says
Gloria says
I love blueberry muffins. These are perfect with my morning coffee. Great for tucking in lunch boxes too.
Julie says
These came out amazing. The sourdough pairs perfectly with the muffins. So rich and tasty.