Sourdough Blueberry Muffins

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: My mouthwatering Sourdough Blueberry Muffins show that even a basic may be made higher!  Utilizing sourdough discard elevates the homey favourite (beloved by youngsters and adults!), giving it a deliciously complicated style and a young, delicate crumb. These muffins have been an enormous hit once I examined the recipe. You simply want unfed discard, not an lively starter, which makes life simpler because the muffins are raised with leaveners. I selected blueberries, however this base muffin recipe is absolutely customizable—be happy to get artistic with different fruits (contemporary or dried), spices, nuts, and even chocolate. When you don’t have a sourdough starter, right here’s make one—it’s straightforward, and also you solely want flour and water.

• Prepared in lower than 45 minutes: You’ll be taking a piping-hot batch of muffins out of the oven very quickly.
• No machine wanted: Solely a bowl and a spoon are required right here.
• Your kitchen will scent superb! Significantly, the scent of baking blueberry muffins needs to be bottled.
• One little ingredient makes an enormous distinction: Sourdough discard makes the flavour and texture higher!
• Make them your manner: Change out the berries, combine in one other observe of taste, or add a sugary topping.

Sourdough discard lends a pleasing, tangy depth to those delicate, tender blueberry muffins. I really like discovering methods to make use of sourdough discard (you know the way a lot I hate waste!), however I’ll solely suggest it when it really makes a distinction. After testing, I discovered sourdough starter discard provides one thing further right here, a refined fermented observe of richness that enhances, however doesn’t overwhelm, this beloved muffin. When you don’t have sourdough starter, right here’s get one began at this time! It’s going to open the door to dozens of scrumptious recipes, and unlock superior taste in all the things from cookies to crackers to brownies.

Desk of Contents

What are Sourdough Blueberry Muffins?

Sourdough Blueberry Muffins are candy bakery-style muffins with a tender, moist crumb and pops of juicy blueberries. Sourdough starter discard (the portion of sourdough starter eliminated when feeding—including flour and water—to current sourdough starter) provides the muffins scrumptious complexity, a refined tang, and a fragile crumb. Utilizing sourdough starter discard in savory and candy baked items has turn into widespread within the final 35 years as sourdough baking has exploded, and residential cooks have seemed for tasty methods to make use of discard from a starter. You’ll love these Sourdough Blueberry Muffins at breakfast, brunch, with espresso or tea, or for dessert.

Key Components and Substitutes

All-purpose flour

• All-purpose flour provides the muffins construction.
• Substitutes: You need to use the identical quantity of white entire wheat flour.
  • You may also exchange ¾ cup (3 ¾ oz/105 g) of the all-purpose flour with entire wheat flour.
  • For gluten-free muffins, you should use an equal quantity of 1:1 gluten-free baking combine, like my Simple Almond Flour Baking Combine, or one other gluten-free flour.

Baking powder

• Baking powder leavens the muffins, giving them peak and their domed form.

Salt

• Salt enhances the flavors and evens out the sweetness.

Baking soda

• Baking soda reacts with the acidity within the sourdough discard and the yogurt to supply carbon dioxide, creating tiny bubbles that contribute to the rise.
• Moreover, this lightens the crumb, making the muffins delicate.

Eggs

• Eggs bind the batter. Use room-temperature eggs right here so that they combine in easily.
• Importantly, eggs add richness.
• Substitute: To make egg-free muffins whereas preserving the delicate texture, for every egg, use 1/4 cup (2 oz/57 g) of full-fat yogurt or bitter cream. This recipe calls for 2 eggs, so use 1/2 cup (4 oz/115 g).

Granulated sugar

• Granulated sugar sweetens the muffins.
• Importantly, granulated sugar retains the muffins moist and helps make them golden-brown.
• Substitute: Use an equal quantity of mild brown sugar.

Plain yogurt

• Plain yogurt provides moisture and a beautiful tangy observe.
• Importantly, yogurt reacts with the baking soda to assist with the carry.
• Substitutes: Use the identical quantity of bitter cream.
  • You may also use the identical quantity of dairy-free yogurt.

Sourdough starter discard

• Sourdough starter discard provides depth and gentle tangy taste. Don’t fear, sourdough starter is not going to make the muffins style bitter.
• Moreover, the acidity tenderizes the gluten and reacts with the baking soda to assist with the carry.
• Substitute: You need to use an equal quantity of yogurt or bitter cream when you don’t have sourdough starter discard, nevertheless it gained’t present the identical deep taste.

Vegetable oil

• Vegetable oil makes the muffins moist and delicate.
• Substitute: You need to use the identical quantity of butter, however the muffins gained’t keep moist for as lengthy.

Complete milk

• Complete milk contributes taste and helps create a wealthy crumb.
• Substitute: Use the identical quantity of non-dairy milk when you’d like.

Vanilla extract

• Vanilla extract rounds out the flavour and enhances the blueberries.
• Substitute: An equal quantity of Vanilla Bean Paste would even be nice on this recipe.

Blueberries

• Blueberries give the sourdough discard muffins pleasant pockets of juicy, jammy, floral-sweet taste.
• You need to use contemporary or frozen blueberries (use them proper from the freezer—don’t thaw).
• Substitute: You need to use the identical quantity of one other contemporary or frozen berry. When you use massive berries, minimize them into smaller items first.

Find out how to Make Sourdough Blueberry Muffins

1. Put together to bake: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Put aside.
2. Mix the dry components: In a separate bowl, stir collectively the flour, baking powder, salt, and baking soda. Put aside.
3. Combine the moist components: In a separate massive bowl, whisk the eggs, sugar, yogurt, sourdough starter discard, oil, milk, and vanilla extract.

4. End the batter: Mix the moist and dry components till simply combined, then gently fold within the blueberries. Divide the batter evenly among the many muffin cups.

5. Bake muffins: Bake for 18-22 minutes within the preheated ove till flippantly golden and a toothpick inserted into the middle of a muffin comes out clear.

5. Cool muffins: Let cool within the pan for 10 minutes, then switch to a wire rack to cool utterly.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Professional Chef Suggestions

• You don’t want an lively sourdough starter for these muffins. On this recipe, it’s used to boost taste and texture, not as a leavening agent.
• For extra info on making and sustaining a starter, see my submit with straightforward step-by-step directions.
• For heartier muffins, exchange ¾ cup (3 ¾ oz/105 g) of all-purpose flour with entire wheat flour.
• Be at liberty to make use of your favourite berry on this recipe: You need to use raspberries or blackberries rather than the blueberries (or a mixture). Minimize the blackberries in half in the event that they’re massive.
• Use frozen blueberries proper from the freezer. When you defrost them first, they may bleed within the batter.
• Select the scale you need: Use the muffin batter to fill the cups nearly all the best way to make a dozen massive muffins, or fill them a bit much less to make 16 smaller muffins.
• Serve with butter, jam, or honey or simply eat them as-is!

Make-Forward and Storage Directions

Make-ahead ideas

• These muffins are finest loved the day they’re baked, however you may make them forward and retailer them in an hermetic container at room temperature for as much as two days, or within the fridge for as much as 5 days.

Find out how to retailer leftovers

• Retailer leftovers in an hermetic container at room temperature for as much as two days or within the fridge for as much as 5 days.
• For longer storage, you’ll be able to freeze the muffins.
  • Cool the muffins utterly, wrap nicely, place in a freezer bag or a freezer container, and freeze for as much as eight weeks.

FAQs

How do I be certain my muffins have one of the best texture?

• Earlier than baking, all the time be certain your baking powder and baking soda are contemporary.
• For mild muffins with a fragile crumb, combine the components simply till mixed.
• Remember to use room-temperature eggs. Right here’s heat up eggs proper from the fridge.
• Absolutely preheat the oven earlier than baking.

Can I make these muffins gluten-free?

How do I make these blueberry muffins with out eggs?

• To make these blueberry muffins with out eggs, for every egg, use 1/4 cup (2 oz/57 g) of full-fat yogurt or bitter cream as an alternative. This recipe calls for 2 eggs, so use 1/2 cup (4 oz/115 g).

What mix-ins would work nicely on this sourdough discard muffin recipe?

• As a substitute of berries, you should use diced apple, or chopped strawberries or peaches (blot first to get rid of extra moisture).
• Add crunch with 1/2 cup (2 1/2 oz/71 g) of toasted, chopped walnuts or pecans.
• Citrus is great with blueberries—add 1 teaspoon of finely-grated lemon or orange zest to the batter.
• Add a homey observe by mixing in 1 teaspoon of cinnamon or 1/2 teaspoon of cardamom to the batter.
• When you’d like, skip the fruit and exchange it with 1 cup (6 oz/170 g ) of darkish, semi-sweet, or white chocolate chips.
• Make these muffins extra of a dessert with a sugary topping: sprinkle 1 to 2 teaspoons of granulated or coarse sugar on every muffin.
  • Add a sprinkle of cinnamon into the sugar topping when you’d like.

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