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sourdough blueberry muffins
hopewellheights

Easy Sourdough Blueberry Muffins Recipe (with Discard)

5 from 1 vote
Moist, delicious sourdough blueberry muffins with a crumb topping an maple glaze will be your new go-to blueberry muffin recipe!
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Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 48 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 203
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Muffin Batter
  • 1 cup sourdough starter active or discard is ok, 225 grams
  • ½ cup milk 120 grams
  • 2/3 cup melted butter softened, 150 grams
  • 4 eggs 50 grams per egg
  • 2 teaspoons vanilla extract 10 grams
  • 1 cup sugar 200 grams
  • 2 ½ cups all-purpose flour 312 grams
  • 1 tablespoon baking powder 15 grams
  • ½ teaspoon salt 3 grams
  • ½ teaspoon baking soda 3 grams
  • 2 cups fresh blueberries 300 grams
Crumb Topping Ingredients
  • ¼ cup butter 55 grams
  • ¼ cup brown sugar 50 grams
  • ¼ cup all-purpose flour 30 grams
Maple Glaze
  • 2/3 cup powdered sugar 60 grams
  • ¼ cup cream 60 grams
  • 1 tablespoon maple syrup 20 grams
  • 1 teaspoon vanilla 5 grams

Equipment

  • The Silicone Kitchen Reusable Silicone Baking Cups
  • KitchenAid® 7 Quart Bowl-Lift Stand Mixer

Method
 

  1. Preheat oven to 350°F and prepare 2 standard muffin pans with non-stick muffin liners or grease and flour pans.
  2. Add sourdough starter, butter, eggs, sugar, milk, and vanilla to a large mixing bowl and whisk until smooth.
  3. Add flour, baking powder, baking soda, cinnamon, and salt to the mixing bowl and whisk for 1 minute until the batter is smooth, it will be very thick.
  4. Fold in fresh blueberries.
  5. Make the crumb topping.  Add flour and sugar to a small mixing bowl, and cut in butter until the mixture is a course crumb.
  6. Spoon muffin batter into pan, filling each space 3/4 way with batter. Top each muffin with 2 teaspoons of crumb topping.
  7. Bake in a preheated oven at 350°F for 18 minutes or until a toothpick comes out of the center of the muffins clean.
  8. Make the glaze.  Whisk powdered sugar, cream, and vanilla until smooth.  Set aside.
  9. Allow muffins to cool on a wire rack for 10 minutes, drizzle glaze over the top, and serve or store. 

Nutrition

Serving: 1muffinCalories: 203kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 194mgPotassium: 44mgFiber: 0.5gSugar: 15gVitamin A: 301IUVitamin C: 0.01mgCalcium: 49mgIron: 1mg

Video

Notes

If using frozen blueberries,

Toss them in 1 tablespoon of flour before folding them into the batter to prevent streaking.

Allow your batter to ferment

for flavor development if you want more sourdough flavor and depth.

Allow the muffins to cool

for at least 15 minutes before serving so the gluten relaxes, which will make for soft, moist muffins.

Plan ahead

if you want your batter to ferment.  Make sure you have plenty of sourdough starter for this recipe and allow time for fermenting at room temperature or in the fridge.

Make sourdough blueberry lemon muffins.

Next time you make this recipe, make a lemon glaze by substituting lemon juice for the maple syrup.  Also, add the juice and zest from 1 lemon (2 T lemon juice and 1 T lemon zest) to the muffin batter and maybe even 1/2 t lemon extract.  Lemon is such a great compliment to anything with blueberry flavor.

Freezing Instructions

Make sure the muffins have cooled completely. Seal them in an airtight container, and freeze them.  They can be stored for up to 3 months in the freezer.  Remove and thaw at room temperature.

Tried this recipe?

Let us know how it was!