Description
These One-Bowl Blueberry Sourdough Muffins are a delightful, easy-to-make treat combining the rustic tang of sourdough discard with the natural sweetness of fresh blueberries. Perfectly moist and fluffy, these muffins come together quickly in a single bowl and bake into golden perfection with a crumbly streusel topping, making them an ideal breakfast or snack option.
Ingredients
Scale
Muffin Batter
- 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
Streusel Topping
- Additional flour (about 2 tablespoons)
- Additional sugar (about 2 tablespoons)
- Additional melted butter (about 2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the muffins perfectly.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, egg, milk, sourdough discard, and sugar. Whisk or stir thoroughly until the mixture is well combined and smooth.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt on top of the wet mixture. Gently fold or stir the ingredients together just until combined, being careful not to overmix to keep the muffins tender.
- Incorporate Blueberries: Carefully fold in the blueberries, whether fresh or frozen, to distribute them evenly without breaking them up.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it well. Fill each muffin cup about two-thirds full with the muffin batter.
- Make Streusel Topping: In a small bowl, combine flour, sugar, and melted butter until the mixture becomes crumbly. Sprinkle this streusel evenly over each muffin to add a sweet, crunchy texture.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 29 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Notes
- Use fresh or frozen blueberries depending on availability; do not thaw frozen blueberries before adding to prevent turning the batter blue.
- Substitute maple syrup for sugar for a different sweetener option; reduce liquid slightly if using syrup.
- Using buttermilk instead of milk will add a slight tang and help the muffins rise better.
- Do not overmix the batter to avoid tough muffins. A few lumps are okay.
- Leftover sourdough discard can be frozen for future baking projects.
- Muffins store well at room temperature for 2 days or refrigerated up to a week.
