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Sourdough Blueberry Muffins
Tender sourdough muffins filled with wild blueberries and finished with an optional buttery streusel for a sweet, delicate crunch.
- Total time
- About 50 min
- Yield
- 1 batch
- Starter
- Active or unfed
- Heat
- 375°F / 191°C
Ingredients
Dry Ingredients
- 1 3/4 cups bread flour or all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted (1 stick)
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup sourdough starter (active or unfed)
- 1 tsp vanilla extract
Blueberries
- 2 cups frozen wild or fresh blueberries
Optional Streusel
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 Tbsp unsalted butter, melted
Method
MethodMix gently, bake until golden
- Preheat the oven to 375°F. Line standard muffin tins with paper or parchment liners.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a second large bowl, whisk the granulated sugar, brown sugar, and melted butter until evenly combined.
- Add the eggs and whisk until smooth.
- Add the Greek yogurt, sourdough starter, and vanilla; whisk until the wet mixture is uniform.
- Add the dry ingredients to the wet ingredients. Fold just until no dry streaks remain; do not overmix.
- Gently fold in the blueberries until evenly distributed.
- Portion about 3 Tbsp batter into each lined muffin cup.
- For the streusel, stir together the flour and sugar. Add the melted butter and mix until crumbly.
- Sprinkle the streusel evenly over the filled muffin cups.
- Bake at 375°F for about 25 minutes, until the tops are golden and the centers are set.
- Cool briefly in the pan, then transfer the muffins to a wire rack.
Helpful Notes
My saved note:
Sweet Bakes - Active or unfed
Sourdough Blueberry Muffins
Tender sourdough muffins filled with wild blueberries and finished with an optional buttery streusel for a sweet, delicate crunch.
- Total time
- About 50 min
- Hands-on
- About 20 min
- Yield
- 1 batch
- Starter
- Active or unfed
- Difficulty
- Beginner
- Heat
- 375°F / 191°C
- Pan or vessel
- Paper-lined standard muffin tins
Gather first
Ingredients
Ingredients
Dry Ingredients
- 1 3/4 cups bread flour or all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted (1 stick)
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup sourdough starter (active or unfed)
- 1 tsp vanilla extract
Blueberries
- 2 cups frozen wild or fresh blueberries
Optional Streusel
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 Tbsp unsalted butter, melted
Method
Step by step
Part 1
Method
- Preheat the oven to 375°F. Line standard muffin tins with paper or parchment liners.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a second large bowl, whisk the granulated sugar, brown sugar, and melted butter until evenly combined.
- Add the eggs and whisk until smooth.
- Add the Greek yogurt, sourdough starter, and vanilla; whisk until the wet mixture is uniform.
- Add the dry ingredients to the wet ingredients. Fold just until no dry streaks remain; do not overmix. Use: 1 3/4 cups bread flour or all-purpose flour2 tsp baking powder1/2 tsp salt
- Gently fold in the blueberries until evenly distributed.
- Portion about 3 Tbsp batter into each lined muffin cup.
- For the streusel, stir together the flour and sugar. Add the melted butter and mix until crumbly.
- Sprinkle the streusel evenly over the filled muffin cups.
- Bake at 375°F for about 25 minutes, until the tops are golden and the centers are set.
- Cool briefly in the pan, then transfer the muffins to a wire rack.
Part 2
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden on top and set through the center
Storage
Keep fully cooled muffins airtight at room temperature for up to 3 days, or freeze for longer storage.
Reheat or serve
Serve at room temperature or warm briefly in a low oven.
Keep Baking
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