Sourdough Blueberry Muffins

Sourdough Blueberry Muffins are tender, sweet, and easy breakfast to start any day! Discard helps keep these muffins moist and the crumb topping adds an added layer of crunch and scrumptiousness.

Allergen Friendly

These Sourdough Blueberry Muffins were made with Sourdough Starter Discard, eggs, and Oat Milk. For those of you who have followed my blog for a bit, you may know that I cannot eat eggs. However, the beauty of this recipe was that I made these for my husband’s work and new neighbors (none were consumed by me).

Oat Milk is dairy-free milk with a similar creamy consistency to Whole Milk. This is a great replacement when baking and looking for a similar hold that Whole Milk provides.

Sourdough Starter

Finally, Sourdough Starter has been known to decrease the gluten in Sourdough products. Although gluten is not 100% eliminated, the longer your batter sits or ferments, the more gluten will be reduced. Sourdough is recommended for people with gluten intolerance. For those of you who have Celiac disease or have a true gluten allergy, consult with your doctor prior to consuming.

The Muffin Ingredients

• Organic, All Purpose Flour
• Granulated Sugar (can also substitute for Coconut Sugar)
• Baking Powder
• Baking Soda
• Pink Salt
• Lemon
• Blueberries (fresh or frozen)
• Unsalted Butter
• Eggs (or Applesauce as a replacement for Eggs)
• Sourdough Starter Discard
• Sour Cream (or Greek Yogurt)
• Mexican Vanilla
• Oat Milk (if needed)

Crafting the Sourdough Blueberry Muffins

Mixing Up the Muffin Batter

1. First, in a large glass mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and Lemon. Using a Fork or Whisk, mix well until combined.
2. Next, pour in the melted butter, eggs, and sour cream. Stir until well combined.
3. Then, mix in the Sourdough Discard, Mexican Vanilla, and the juice of the zested Lemon. Again, stir well until combined. (If your dough is on the dry side, you can add 1/4-1/2 c. Oat or Almond Milk).
4. Next, add the Blueberries to the batter and stir until just combined (you can smash some of the blueberries if you want a varied texture inside your muffins).

Make the Crumb Topping

1. Then, make the crumb topping: Mix 1/2 c. Flour, 1/2 c. Sugar, and 3 tbsp. melted Butter in a separate mixing bowl or liquid measuring cup. Stir until just combined (the mixture should be crumbly…hence the “crumb” topping).

Preheat the Oven and Bake the Muffins

1. Next, preheat your oven to 350 degrees.
2. Then, oil your muffin tin or line each of the cups with cupcake/muffin liners.
3. Next, measure 1/4 – 1/2 c. of batter and pour into each muffin space. Top with the crumb topping. Repeat until all of the batter is used and/or the muffin tin is filled.
4. Then, place the Sourdough Blueberry Muffins into the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Next, allow the muffins to cool in the muffin tin for 2-5 minutes, and then allow them to cool the rest of the way on a cooling rack. Serve warm or cooled. Enjoy!

The Muffins are Baked

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Sourdough Blueberry Muffins

Yield: 12 Muffins

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Sourdough Blueberry Muffins are tender, creamy, and thick. Discard helps keep these muffins moist and the crumb topping adds an added layer of crunch and scrumptiousness.

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Ingredients

• 2 1/2c. Organic, All Purpose Flour
• 1 1/2 c. Granulated Sugar (can also substitute for Coconut Sugar)
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• 1 Lemon, zested and juiced
• 1 c. Blueberries (fresh or frozen)
• 12 tbsp. Unsalted Butter, melted and divided into 8 tbsp. and 3 tbsp. (use separate liquid measuring cups)
• 2 large Eggs
• 1/2 c. Sourdough Starter Discard
• 3 tbsp. Sour Cream
• 1 tsp. Mexican Vanilla
• 1/4 - 1/2 c. Oat Milk (if needed)

Instructions

1. First, in a large glass mixing bowl, combine the 2 c. Flour, 1 c. Granulated Sugar, Baking Soda, Baking Powder, Salt, and Lemon Zest. Using a Fork or Whisk, mix well until combined.
2. Next, pour in the melted 8 tbsp. Unsalted Butter, Eggs, and Sour Cream. Stir until well combined.
3. Then, mix in the Sourdough Discard, Mexican Vanilla, and the juice of the zested Lemon. Again, stir well until combined. (If your dough is on the dry side, you can add 1/4-1/2 c. Oat or Almond Milk).
4. Next, add the Blueberries to the batter and stir until just combined (you can smash some of the blueberries if you want a varied texture inside your muffins).
5. Then, make the crumb topping: Mix 1/2 c. Flour, 1/2 c. Sugar, and 3 tbsp. melted Butter in a separate mixing bowl or liquid measuring cup. Stir until just combined (the mixture should be crumbly...hence the "crumb" topping).
6. Next, preheat your oven to 350 degrees.
7. Then, oil your muffin tin or line each of the cups with cupcake/muffin liners.
8. Next, measure 1/4 - 1/2 c. of batter and pour it into each muffin space. Top with the crumb topping. Repeat until all of the batter is used and/or the muffin tin is filled.
9. Then, place the Sourdough Blueberry Muffins into the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Finally, allow the muffins to cool in the muffin tin for 2-5 minutes, and then allow them to cool the rest of the way on a cooling rack. Serve warm or cooled. Enjoy!

Notes

You can use fresh, frozen, or dried blueberries for this recipe. If you're using dried blueberries, consider soaking them in warm water for 30 minutes prior to incorporating them into the batter.