Description
These One-Bowl Blueberry Sourdough Muffins combine the tangy flavor of sourdough discard with juicy blueberries for a moist, delicious breakfast treat. Easy to make with minimal cleanup, these muffins balance the sweetness of sugar with the subtle tang of sourdough and the freshness of berries, perfect for any occasion.
Ingredients
Scale
Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar (or maple syrup)
- 1/3 cup melted butter
- 1 egg
- 2/3 cup milk (or buttermilk)
- 1/2 cup sourdough discard
- 1 1/2 – 2 cups fresh or frozen blueberries
Optional Streusel Topping
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking your muffins perfectly.
- Mix Wet Ingredients: In a mixing bowl, combine the melted butter, egg, milk (or buttermilk), sourdough discard, and sugar (or maple syrup) until the mixture is smooth and well blended.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and salt on top of the wet ingredients. Gently mix just until the flour is incorporated—avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Prepare Muffin Tin: Line or grease a muffin tin, then fill each muffin cup about two-thirds full with the batter for even rising and baking.
- Make Streusel Topping (Optional): In a small bowl, mix the flour, sugar, and melted butter until crumbly. Sprinkle this streusel evenly over the top of each muffin cup to add a sweet, crisp topping.
- Bake: Place the muffin tin in the preheated oven and bake for 29-30 minutes until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
Notes
- Use either fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming soggy.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Maple syrup can be used instead of sugar for a natural sweetener and slightly different flavor profile.
- Do not overmix the batter to avoid dense, tough muffins.
- You can skip the streusel topping if you prefer a simpler muffin texture.
