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Sourdough Blueberry Muffins

These delicious muffins are perfect for a quick breakfast or snack! Made with sourdough starter, they're packed with flavor and nutrients.

Ingredients

  • 2 cups 240 g all purpose flour
  • 1 cup 200 g granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon corn starch
  • zest of half a lemon
  • 1 cups 150 g blueberries (fresh or frozen)
  • 8 tablespoons 113 g butter (melted)
  • 2 large eggs
  • ½ cup 125 g sourdough starter discard
  • 3 tablespoons 45 g sour cream (or plain Greek yogurt)
  • 1 teaspoon 5 g vanilla extract

Instructions

  • Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
  • In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork.
  • Add the blueberries and toss the mixture to coat. Set aside
  • In a medium mixing bowl, whisk all the wet ingredients until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
  • Divide the batter evenly into 12 muffins.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

Notes

Store the muffins loosely covered, at room temperature, for up to 3 days.