Soft, golden and bursting with fresh blueberries, these sourdough blueberry muffins are sure to be a treat for your family. Perfect for a morning at home or on the go!
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I am dreaming of Spring and Summer. Days spent outdoors, overflowing gardens, and our table full of fresh flavors are on my mind.
We have had a few warm days here and there as our little southern home here on the Arkansas/Oklahoma line is inching its way toward Spring. And with that, I am craving all fresh foods. I have been slowly adding fresher ingredients as we come out of our dreary winter by utilizing fresh berries and muffins have been a favorite for a late Winter/early Spring option.
I love muffins because they are just really easy. Mix up a batter, bake quickly and you have a dozen (or more sometimes) delicious treats. Sweet or savory, they are perfect for slow mornings at home with a cup of coffee on the porch or even on the go for mornings spent running to the creek or strawberry farm. Not to mention that they are not just breakfast food. They pair perfectly with eggs and coffee of course but they also are great paired with fruit and deli meat for a picnic snack lunch. Or on their own as an afternoon snack. Have I convinced you how great they are? This simple food can really be a treat to your family despite the simple ingredients.
And with the added benefits of sourdough fermentation, these just cannot get any better. I usually try to switch out a few ingredients in addition to fermenting the grains to make these as nutritious as possible. Farm fresh eggs from our chickens, freshly milled whole wheat flour, homemade vanilla and sometimes I even swap out the sugar for something like coconut sugar.
Skip towards Spring with me and enjoy these sourdough blueberry muffins, would ya?
Tips
- Be sure to not over or underbake the muffins. Underbaked muffins will collapse in the center but overbaked muffins will be dry.
- Start these muffins the night before for a fully fermented and healthier muffin. Instructions for a quick version and a long fermented version are below!
- Overmixing the batter can lead to a dense and less fluffy muffin.
- For the long fermented version, electric beaters or a mixer will be helpful to fully incorporate the ingredients.
- Use a cookie or ice cream scoop to fill each muffin tin up evenly.
Ingredients
- Blueberries– about a cup. Freshly picked from your local u-pick berry patch or from the store will do. You can use frozen but it may discolor your muffins and the flavors may be a little different!
- Flour– 2 cups. All-purpose or whole wheat, we switch between them. Sometimes I mill wheat berries for our treats but sometimes I use my all-purpose. Flours like spelt, kamut, or einkorn will require different amounts and I have not subbed them in this recipe.
- Sourdough Starter– 1 cup. This recipe can be long fermented with a freshly fed starter or made into a quick muffin with discard straight from the fridge. Need to make one? I have shared how to make a sourdough starter from scratch.
- Leaveners– 1 teaspoon baking soda and 1 tablespoon baking powder help these muffins rise and become a delicious fluffy snack.
- Salt– 1/2 teaspoon. Salt brings out flavors and sweetness in baked goods and is very important! We use Redmonds Real Salt almost exclusively around here.
- Vanilla– 1 tablespoon. Homemade or storebought, it just adds so much flavor to any baked good.
- Sugar– 1 cup. We like to use organic cane sugar but coconut sugar and regular sugar could be used in equal amounts. Take your pick!
- Eggs– 2 Farm-fresh eggs add a good amount of health benefits plus the flavor of farm fresh IS different. We have even been using our water-glassed eggs from a YEAR ago in our baked goods, including these muffins. Eggs are an important factor here!
- Butter– 8 tablespoons. I believe butter belongs in almost everything over any other oil. The flavor is just better. But that’s not to say that avocado oil, coconut oil, or another fat could not be swapped!
Tools
Mixing bowl
Wooden Spoon or Whisk
Muffin Liners or Parchment Paper
Muffin Tin
Ice cream scoop
Measuring Cups and Spoons
FAQ
What is the secret to making moist muffins?
There are a few things to keep in mind for making moist muffins. These include using good fat sources, not overmixing, and not overbaking.
Is oil or butter better for muffins?
I am definitely on team butter. You can substitute oil for butter to make a dairy-free option, but butter adds tons of flavor that in my opinion just cannot be beaten.
Should I coat blueberries in flour for muffins?
If you start to notice your berries settling at the bottom of your muffins, by all means, toss them in a bit of flour before folding them into the batter. However, I have never had an issue with this!
Can you freeze homemade blueberry muffins?
Yes! Just store in a freezer-safe container or a freezer bag. When ready to heat, allow to thaw at room temperature for a bit or toss back into the oven to warm up. These make the perfect make-ahead breakfast for the freezer.
How To Make Sourdough Blueberry Muffins
Quick Sourdough Blueberry Muffins:
Preheat oven to 350 degrees.
Add butter to a pan and melt on the stove. Once it is melted, allow it to cool a bit.
While the butter is cooling, combine flour, salt, baking powder, baking soda, and sugar in a large mixing bowl, giving a little stir to combine.
To the dry ingredients, add cooled butter, eggs, sourdough starter, and vanilla. Stir to combine but be sure not to overmix.
Fold in your blueberries.
In a prepared muffin tin, fill each cup only 1/2-3/4 full.
Bake at 350 degrees for 20-25 minutes being sure not to under or over-bake. Underbaking will cause them to sink in the middle and overbaking will leave them dry.
Allow to cool or eat warm and enjoy!
Long Fermented Sourdough Blueberry Muffins:
In a large mixing bowl, combine flour, butter, sourdough starter, and sugar. Cover with a plate and allow to ferment for 8-24 hours. This is great to start the night before.
Once fermented, combine the fermented ingredients with the eggs, vanilla, salt, baking powder, and baking soda. Combine really well. This may be easier in a mixer or with beaters.
Lastly, fold in the blueberries.
In a prepared muffin tin, fill each cup only 1/2-3/4 full.
Bake at 350 degrees for 20-25 minutes being sure not to under or over-bake. Underbaking will cause them to sink in the middle and overbaking will leave them dry.
Allow to cool or eat warm and enjoy!
More Sourdough Recipes:
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Sourdough Blueberry Muffins
Soft, golden and bursting with fresh blueberries, these sourdough blueberry muffins are sure to be a treat for your family. Perfect for a morning at home or on the go!
Ingredients
Dry Ingredients:
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 eggs
- 8 tablespoons butter
- 1 cup sourdough starter
- 1 tablespoon vanilla
- 1 cup blueberries
Instructions
Quick Sourdough Blueberry Muffins:
1. Preheat oven to 350 degrees.
2. Add butter to a pan and melt on the stove. Once it is melted, allow it to cool a bit.
3. While the butter is cooling, combine flour, salt, baking powder, baking soda, and sugar in a large mixing bowl, giving a little stir to combine.
4. To the dry ingredients, add cooled butter, eggs, sourdough starter, and vanilla. Stir to combine but be sure not to overmix.
5. Fold in your blueberries.
6. In a prepared muffin tin, fill each cup only 1/2-3/4 full.
7. Bake at 350 degrees for 20-25 minutes being sure not to under or over-bake. Underbaking will cause them to sink in the middle and overbaking will leave them dry.
8. Allow to cool or eat warm and enjoy!
Long Fermented Sourdough Blueberry Muffins:
1. In a large mixing bowl, combine flour, butter, sourdough starter, and sugar. Cover with a plate and allow to ferment for 8-24 hours. This is great to start the night before.
2. Once fermented, combine the fermented ingredients with the eggs, vanilla, salt, baking powder, and baking soda. Combine really well. This may be easier in a mixer or with beaters.
3. Lastly, fold in the blueberries.
4. In a prepared muffin tin, fill each cup only 1/2-3/4 full.
5. Bake at 350 degrees for 20-25 minutes being sure not to under or over-bake. Underbaking will cause them to sink in the middle and overbaking will leave them dry.
6. Allow to cool or eat warm and enjoy!
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