Sourdough Blueberry Muffins
These sourdough blueberry muffins are tender, fluffy, and packed with juicy berries. The Greek yogurt adds a delightful tang while the sourdough starter gives them a subtle depth of flavor.
Equipment
Ingredients
Muffin Batter
all-purpose flour
240 g
granulated sugar
100 g
baking powder
10 g
salt
3 g
blueberries
200 g
sourdough starter
120 g
Greek yogurt
120 g
egg
1 piece
butter
60 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 200°C and line a muffin tin with paper liners or grease with butter.
Mix dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mix wet ingredients
In a separate bowl, combine the sourdough starter, Greek yogurt, egg, melted butter, and vanilla extract until smooth.
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Add blueberries
Gently fold the blueberries into the batter until evenly distributed.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins
Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool the muffins
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Thaw frozen muffins at room temperature before reheating.
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