Sourdough Blueberry Muffins (Easy Same-Day & Overnight Versions)
Sourdough blueberry muffins are fluffy, moist, and bursting with tangy sourdough flavor and fresh blueberries. They can be made quickly the same day or using an overnight fermentation for extra depth. Perfect for breakfast or snacks, they're easy to store and enjoy over several days.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- Oven mitts
- Wire cooling rack
- Knife
Ingredients
- 2 cups Flour
- 1 cup Suger
- ½ tsp Salt
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon
- 8 tbsp Melted Butter
- 2 Large Egges
- ½ cup Sourdough Starter Discard
- 1 tsp Vanilla
- 1 cup Blueberries
Instructions
- Preheat oven to 425°F (220°C). Prepare muffin tin with grease or liners.
- In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
- In a separate large bowl, mix melted butter, sugar, vanilla, and sourdough discard.
- Add eggs one at a time, mixing well after each.
- Gradually add dry ingredients to wet, mix until just combined.
- Fold in blueberries gently.
- Optional: Chill the batter for 1 hour for enhanced flavor.
- Fill muffin cups with batter.
- Bake at 425°F for 5-6 minutes, then reduce heat to 350°F and bake for 13-15 minutes more.
- Test for doneness with a toothpick and cool before serving.