Description
Deliciously fluffy muffins made with active sourdough starter and bursting with juicy blueberries, perfect for breakfast or any occasion.
Ingredients
Scale
- 1 cup active sourdough starter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough starter.
- Pour in the milk and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Warm them before serving for the best taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg