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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/sourdough-berry-muffins-recipe/