Sourdough Blueberry Muffins

Muffins are the quintessential staple for all things breakfast or dessert. They are easy to make, last pretty well in the fridge, go great with coffee, and are perfect for desserts. You can make any flavor combo you like. They are a little perfect single-serve cake without icing. With cupcakes being more cake-like and fluffy (and with icing/frosting topping them), Muffins are a little more dense and that is what makes them perfect for coffee or tea. They are just so delightful.

These blueberry muffins are slightly dense yet soft and fluffy, fruity because of the blueberries, slightly tangy because of the sourdough discard, and with a slight crumbly crunch on top with the crumble topping. They are the perfect combination of flavors. When I make a batch I either eat them with coffee for breakfast or for dessert after dinner. However you enjoy these, they are just wonderful.

Let’s get started.

INGREDIENTS:

1 C. Flour
3/4 C. Sugar
1/4 Tsp. Salt (kosher)
2 Tsp. Baking powder
1/3 C. Coconut oil – melted ( you can use any neutral oil you have on hand)
1 Egg
1/2 C. Sourdough starter or discard
1/4 C. Milk or buttermilk (I use buttermilk)
2 Tsp. Vanilla extract
1 C. Blueberries

CRUMB TOPPING:

1 Tbsp. Flour
2 Tbsp. Sugar
2 Tbsp. Brown sugar
1/2 Tsp. Cinnamon
1 Tbsp. Butter – melted

DIRECTIONS:

1. Preheat the oven to 425*. Prepare a muffin/cupcake tin or silicone mold. Spray with oil spray and line with cupcake liners if desired for both styles of molds. Set aside.
2. In a small bowl combine the crumb topping ingredients. Mix until crumbly and well combined. Set aside.
3. In a bowl whisk together the flour, sugar, baking powder, and salt.
4. In a separate bowl whisk together the oil, sourdough starter/discard, milk, vanilla, and the egg.
5. Combine the wet ingredients with the dry and stir/fold together until the ingredients are almost combined.
6. Add in the blueberries and fold the batter with the blueberries making sure to not break apart or smush the blueberries. There should be no bits of flour at this point.
7. Divide the batter evenly into the prepared muffin/cupcake mold/tin. Sprinkle the crumb topping onto the top of each muffin.
8. Bake the muffins for 5 minutes and then lower the temperature to 350* and bake for 15 to 20 minutes or until the muffins are golden brown and when a toothpick inserted in the center comes out with a few moist crumbs.
9. Remove and let cool for 30 minutes before removing to a wire rack to cool completely. Store in an airtight container in the fridge for up to 1 week.

• I always give alterations to my recipes just in case. Now, these wouldn’t be blueberry muffins without blueberries, however, you can use any fruit you like here. Peaches, strawberries, raspberries, mixed berries, banana/nut mix, add pumpkin to the batter, whichever you like or prefer.
• If you do not have a sourdough starter, you can check out my recipe for it here on my blog, or add 1/2 cup more flour and 1/3 cup more milk to the mix. Having a sourdough starter on hand (for me) is a big part of my baking routine. It keeps well in the fridge and you can feed it twice before using. Keeping it on the counter and feeding it every day will be worth it if you use it every day.
• Keeping the muffins on the counter covered will last about 2/4 days considering they are a moist muffin. This is why I like storing them in the fridge. Just make sure they are in an airtight container.