Sourdough Blueberry Muffins Recipe
Delight in these moist and fluffy Sourdough Blueberry Muffins made with a blend of all-purpose and almond flour, enriched with melted butter, Greek yogurt, and tangy sourdough starter discard. Bursting with fresh or frozen blueberries, these muffins are perfectly spiced with cinnamon and lightly sweetened with brown and granulated sugars, making them an irresistible treat for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all purpose flour
- ¼ cup almond flour (substitute for all purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sourdough starter discard
- ½ cup plain full-fat Greek yogurt (substitute for sour cream)
Other
- 1 ½ cups blueberries, fresh or frozen
- Sparkling sugar, optional (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, almond flour, baking powder, cinnamon, and kosher salt to evenly distribute the ingredients and aerate the mixture.
- Coat Blueberries: Add about 2 tablespoons of the dry flour mixture to the blueberries and gently toss them to coat. This step helps prevent the blueberries from sinking to the bottom during baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until smooth and well combined.
- Add Eggs and Flavor: Incorporate the eggs and vanilla extract into the wet mixture, whisking until smooth and uniform.
- Incorporate Sourdough and Yogurt: Stir in the sourdough starter discard and plain full-fat Greek yogurt, whisking until fully blended into the batter.
- Fold in Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients, careful not to overmix, to maintain a tender crumb.
- Add Blueberries: Carefully fold the coated blueberries along with any leftover flour from the bowl into the batter, ensuring even distribution without crushing the berries.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners so that they are nearly full. Optionally, sprinkle sparkling sugar over the tops for a sweet, crunchy finish.
- Bake Muffins: Bake in the preheated oven at 400°F for about 25 minutes. Rotate the muffin pan halfway through baking to promote even browning.
- Cool: Remove the muffins from the oven and let them cool on a wire rack before serving to allow flavors to set and prevent them from becoming soggy.
Notes
- Using almond flour adds a subtle nutty flavor but can be substituted entirely with all-purpose flour if preferred.
- Coating blueberries with flour prevents them from sinking to the bottom of the muffins during baking.
- Room temperature eggs help the batter mix more easily and incorporate better air.
- Greek yogurt can be used in place of sour cream for a tangy taste and moist texture.
- Sourdough starter discard adds a slight tang and improves the texture, but you can omit it if unavailable.
- Sparkling sugar on top adds a delightful crunch and sparkle but is optional.
- Make sure to not overmix the batter to keep the muffins light and tender.
- Use fresh or frozen blueberries; if frozen, do not thaw before mixing to avoid color bleeding.
Keywords: sourdough blueberry muffins, almond flour muffins, blueberry breakfast muffins, sourdough discard recipes, moist blueberry muffins
Find it online: https://frommamamaya.com/sourdough-blueberry-muffins-recipe/
