Ingredients
- 1 stick unsalted butter melted
- 1/2 cup active sourdough starter
- 1 large egg room temperature
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅔ cup fresh blueberries
- 1 tbsp turbinado sugar for sprinkling on top
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin pan with paper liners. The high starting temperature helps the muffins rise quickly for that nice bakery-style dome, so make sure your oven is fully preheated before the batter goes in.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set that aside for a minute.
- In a large bowl, whisk the melted butter, sourdough starter, egg, sour cream, sugar, and vanilla extract until the mixture looks smooth and creamy. It’s okay if the sourdough starter leaves a few small streaks; that’s normal.
- Add the dry ingredients to the wet mixture and stir gently until combined. The batter should be thick, not runny. If it feels too loose, add a tablespoon or two of flour. Gently fold in the blueberries, being careful not to overmix so they don’t burst and turn the batter purple.
- Spoon the batter evenly into the prepared muffin cups, filling each nearly to the top. Sprinkle a little turbinado sugar on each muffin for a crunchy, golden finish.
- Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 375°F and continue baking for another 15–18 minutes, or until a toothpick inserted into the center comes out clean. Don’t open the oven during the first part of baking, since that initial blast of heat is what helps the muffins puff up nicely.
- Let them cool in the pan for about five minutes, then move them to a wire rack to finish cooling completely.
- Once cool, the muffins can be stored in an airtight container at room temperature for up to three days. You can also freeze them individually and warm them up later in the oven or microwave when you need a quick breakfast or snack.
Notes
If your sourdough starter is thick and bubbly, you’ll get a slightly lighter muffin. Discard works just as well, though, and gives them a little more of that rich sourdough flavor.
For the best muffin tops, make sure your oven is fully preheated before baking. Starting them at 425°F for the first 5 minutes gives the batter a quick lift, then lowering to 375°F helps them bake through without drying out.
The batter should be thick enough to scoop, not pour. If it seems too thin, add another tablespoon or two of flour before folding in the blueberries.
You can use either fresh or frozen blueberries. If you’re using frozen, don’t thaw them first. Fold them in straight from the freezer and bake for an extra minute or two.
These muffins will stay soft for two to three days when stored in an airtight container at room temperature. To keep them longer, freeze them individually and warm them up when needed.
For a little extra flavor, try mixing lemon zest into the batter before baking, or swap the blueberries for raspberries, blackberries, or diced peaches.
Nutrition
Serving: 1g | Calories: 189kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 22mg | Sodium: 56mg | Potassium: 61mg | Fiber: 1g | Sugar: 19g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg