Sourdough Blueberry Muffins

This easy sourdough blueberry muffin recipe uses a two-stage bake for tall bakery domes, juicy berries, and a moist tender crumb. Active starter or discard both work.

Course Breakfast

Cuisine American

Keyword blueberry sourdough muffins, sourdough blueberry muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 402kcal

Author Tereza Taus

Equipment

Ingredients

Dry

480 g all-purpose flour
200 g granulated sugar
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt

Wet

480 g active sourdough starter 100% hydration, fed and bubbly
240 g whole milk
160 g melted unsalted butter cooled slightly
2 teaspoon vanilla extract
2 large eggs room temperature

Mix-Ins & Topping

450 g fresh or frozen blueberries unthawed if frozen
25 g coarse sugar turbinado or demerara
15 g all-purpose flour to coat blueberries

Instructions

Preheat oven to 425°F (220°C). Line muffin pan with paper liners.
Toss blueberries with coating flour in a small bowl.
450 g fresh or frozen blueberries, 15 g all-purpose flour
Whisk dry ingredients in a large mixing bowl.
480 g all-purpose flour, 200 g granulated sugar, 2 teaspoon baking powder, 2 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, 25 g coarse sugar
In a separate bowl, whisk sourdough starter, milk, melted butter, eggs, and vanilla.
480 g active sourdough starter, 160 g melted unsalted butter, 2 teaspoon vanilla extract, 2 large eggs, 240 g whole milk
Pour wet into dry; fold until just combined. Lumps are fine.
Fold in coated blueberries.
Divide batter among 12 muffin cups, filling 90%. Top with coarse sugar.
Bake at 425°F for 5 minutes. Do not open the oven door.
Reduce to 375°F (190°C) without opening the oven. Bake 18–20 minutes more, until tops are golden brown.
Cool in tin 5 minutes; transfer to a wire rack.

Notes

Starter should be at peak — fed 4–8 hours before for best results.
Never thaw frozen blueberries.
Don't open the oven between temperatures.
Store in a single layer in an airtight container 2 days, refrigerate 1 week, or freeze 1 month.

Nutrition