Description

These tender, tangy Sourdough Blueberry Muffins are filled with jammy berries and sourdough depth, making them a delicious treat for breakfast or brunch.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1/2 cup milk or buttermilk
1 cup sourdough discard (room temperature)
2 large eggs
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries (unthawed if frozen)
2 tbsp turbinado sugar (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with baking spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix the melted butter, milk (or buttermilk), sourdough discard, eggs, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—do not overmix.
Fold in the blueberries gently to avoid smashing. If using frozen, do not thaw. Optionally, toss blueberries in a little flour to prevent sinking.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if using.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter, lemon curd, or a dusting of powdered sugar for a bakery-style touch.
Pairs well with coffee, tea, Greek yogurt, or eggs for a balanced breakfast.
Freeze muffins individually for up to 3 months for easy weekday breakfasts.