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Blueberry Sourdough Muffins

published about 1 hour ago

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

I’ve made a lot of blueberry muffins in my day, but until now I never thought to add sourdough starter to the batter. It’s a game-changer. For anyone who is looking for new ways to utilize their starter, add this recipe to your list. The muffins have a delicious (and subtle) sourdough flavor and look like they’re fresh from the bakery. The secret? Using both sourdough starter and baking soda to create a batter that bakes up with a beautiful, lofty dome.

Many muffin recipes warn to only fill the tins about 2/3 or 3/4 high because the batter could spill over while baking. Not these muffins. They can be filled almost all the way to the top because they grow sky-high. I sprinkled a bit of demerara suga r over the top before baking and it clung nicely to the batter and added great texture and crunch.

Enjoy with a cozy cup of coffee or a spot of tea. And, of course, you can’t go wrong with a hearty spread of soft butter melting perfectly over a split muffin, warm from the oven.

How to Make Sourdough Muffins

Sourdough blueberry muffins can be made using the “discard” as you maintain the starter, or it can be prepared using a fed starter. This is not your only leavening agent in the batter, as baking soda is required too. Once the batter has been made, either fresh or frozen blueberries can be folded in. The recipe works with both conventional and wild blueberries as well.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

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Sourdough Muffins Recipe

Yield Serves 12

Prep time 15 minutes to 20 minutes

Cook time 18 minutes to 20 minutes

• shellfish-free
• kidney-friendly
• fish-free
• alcohol-free
• low-potassium
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 12 servings. (% daily value)

• Calories 378
• Fat 12.0 g (18.4%)
• Saturated 1.9 g (9.3%)
• Carbs 60.7 g (20.2%)
• Fiber 2.9 g (11.5%)
• Sugars 18.4 g
• Protein 7.3 g (14.6%)
• Sodium 401.3 mg (16.7%)

Ingredients

• 12

  muffin paper liners

• 2 cups

  all-purpose flour

• 1 teaspoon

  ground cinnamon

• 1 teaspoon

  baking soda

• 3/4 teaspoon

  kosher salt

• 1/4 teaspoon

  ground nutmeg

• 1 cup

  sourdough starter, discard or fed

• 3/4 cup

  packed light brown sugar

• 1/4 cup

  canola oil

• 1/4 cup

  milk

• 1

  large egg

• 1 teaspoon

  vanilla extract

• 2 cups

  (1 pint) fresh or frozen blueberries (do not thaw)

• 2 tablespoons

  demerara or coarse sugar

Instructions

1. Arrange rack in the middle of the oven and heat the oven to 425°F. Line a standard 12-well muffin tin with paper lines.

2. Place 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in a medium bowl and whisk to combine.

3. Place 1 cup sourdough starter, 3/4 cup packed light brown sugar, 1/4 cup canola oil, 1/4 cup milk, 1 large egg, and 1 teaspoon vanilla extract in a large bowl and whisk to combine.

4. Add the flour mixture to the sourdough mixture and fold until just combined. The mixture will be very thick and sticky. Add 2 cups blueberries and fold to combine.

5. Divide the batter between the wells of the muffin tin (they will be very full). Sprinkle the tops with 2 tablespoons demerara sugar.

6. Bake until the muffins are golden-brown, firm on top, and a tester inserted into the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food