Blueberries & Cream Sourdough Muffins
Use your sourdough starter discard in some incredible recipes instead of throwing it out! These are my flavorful, fruity, sweet, and tangy blueberries & cream sourdough muffins. A great breakfast or snack food heated with a pat of butter or perfect as a grab-and-go out the door munchy. Freeze and heat in the microwave or thaw in a lunch box or on the counter. Sweet enough to eat as a dessert.
Servings: 12 muffins
Ingredients
- 1¼ cups sugar
- ¼ cup neutral oil avocado, vegetable, grapeseed or melted coconut for extra flavoring
- ¼ cup butter (same as ½ stick) melted
- 2 large eggs
- ½ tbsp vanilla
- ½ tsp almond extract optional
- ½ tsp lemon zest
- 2½ cups all-purpose flour
- ½ tbsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 1 cup potato sourdough starter or any sourdough starter, 100% hydrated = 50/50- flour/liquid
- ¼ cup Greek yogurt or sour cream
- 1½ cups semi-frozen blueberries or any prefered frozen fruit
Instructions
- Preheat oven to 425˚F / 220˚C. Spray a 12-cup muffin pan with cooking spray or line with cupcake liners.
- In a large bowl, stir sugar with oil and butter (cut into chunks, microwaved 20-30 seconds, and stirred until all chunks have melted). Briskly stir in eggs (one at a time), vanilla/almond extracts, and lemon zest. Fold in flour, baking powder, baking soda, and salt. Combine the ingredients and then fold in sourdough starter and yogurt. Batter will be thick, but if not, add a little more flour. Gently fold in blueberries.
- Scoop or spoon batter into cupcake liners loading in as much of the batter as you can. Bake 15 minutes at 425˚F, then reduce temperature to 350˚F and bake for another 15-18 minutes until muffins are golden brown and spring back when gently pressed with fingertips. Let them cool 5 minutes before removing from pan. Serve warm and enjoy!
- For one 8x4-inch loaf, bake at 350˚F for 45-55 minutes until golden brown and completely done on the inside.
Video
Notes
*If not consuming them within a couple of days, store muffins in a zip-top bag in the freezer for several months. Remove them and heat in the microwave or allow them to thaw on the counter for about an hour before eating.