Sourdough Berry Muffins Recipe

Introduction

Sourdough berry muffins combine the tangy depth of sourdough starter with the sweet burst of fresh berries, creating a delightful breakfast or snack treat. These muffins are moist, tender, and topped with a buttery cinnamon crumble that adds the perfect crunch.

Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1 cup fed sourdough starter discard
• 1 egg
• 4 tablespoons salted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup blueberries
• 1/2 cup blackberries
• For the topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 4 tablespoons butter, softened
  • 1 teaspoon cinnamon

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, combine the flour, baking soda, and sugar. Set aside.
3. Step 3: In a large bowl, mix together the sourdough starter, egg, melted butter, vanilla, and lemon juice until well combined.
4. Step 4: Add the flour mixture to the wet ingredients and stir until just combined; be careful not to overmix.
5. Step 5: Gently fold in the blueberries and blackberries to evenly distribute them throughout the batter.
6. Step 6: Divide the batter among the muffin cups, filling each about two-thirds full.
7. Step 7: In a small bowl, combine the brown sugar, flour, softened butter, and cinnamon for the topping. Mix until a crumbly texture forms.
8. Step 8: Sprinkle 1-2 teaspoons of the crumble topping over each muffin.
9. Step 9: Bake the muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Remove from the oven and let the muffins cool completely on a wire rack before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon zest to the batter.
• Swap blueberries and blackberries with raspberries or chopped strawberries based on your preference.
• If you don’t have sourdough discard, a buttermilk substitute can work, but the flavor and texture will differ.
• Use frozen berries if fresh are not available, but fold them in gently to prevent color bleeding.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To refresh, warm muffins briefly in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for muffins. Make sure your sourdough starter discard is gluten-free as well.

How ripe should my sourdough starter discard be for this recipe?

The starter discard should be recently fed and active but does not need to be fully bubbly since it is used specifically for flavor and moisture rather than leavening in this recipe.

Sourdough Berry Muffins Recipe

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5 from 66 reviews

Delight in these moist and flavorful Sourdough Berry Muffins, featuring a tangy sourdough starter base with fresh blueberries and blackberries, topped with a sweet cinnamon crumble. Perfect for breakfast or a wholesome snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 muffins 1x
• Category: Bakery/Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Muffins:

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1 cup fed sourdough starter discard
• 1 egg
• 4 tablespoons salted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup blueberries
• 1/2 cup blackberries

For the Topping:

• 1/2 cup brown sugar
• 1/3 cup flour
• 4 tablespoons butter, softened
• 1 teaspoon cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners to prepare for baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and sugar, then set aside for later.
3. Mix Wet Ingredients: In a large bowl, thoroughly mix the fed sourdough starter discard, egg, melted butter, vanilla extract, and lemon juice until well combined.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
5. Fold in Berries: Carefully fold in the blueberries and blackberries to evenly distribute them throughout the batter without crushing.
6. Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each about two-thirds full to allow room for rising.
7. Prepare Topping: In a small bowl, mix together brown sugar, flour, softened butter, and cinnamon until a crumbly texture forms.
8. Top Muffins: Sprinkle 1 to 2 teaspoons of the crumble topping onto each muffin to add sweetness and crunch.
9. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Remove the muffins from the oven and allow them to cool completely on a wire rack before serving.

Notes

• This recipe is adapted from The Spiffy Cookie, known for its reliable sourdough baking recipes.
• For best results, use fresh berries and a well-fed sourdough starter discard.
• Ensure not to overmix the batter to keep the muffins light and tender.
• Cooling the muffins completely before removing from the pan helps prevent breaking.

Keywords: sourdough muffins, berry muffins, blueberry muffins, blackberry muffins, sourdough starter recipes, breakfast muffins, easy baking, crumb topping