Sourdough Blueberry Muffins

Sourdough blueberry muffins are a fluffy fermented cake like texture bursting with fresh blueberries.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword sourdough muffins

Prep Time 15

Cook Time 20

Fermentation time (optional) 1

Servings muffins

Calories 195kcal

Author Amy

In a large bowl, mix together melted butter, honey, flour, and sourdough starter.
Cover and allow to ferment for 12 to 24 hours at room temperature. (optional)
The next day preheat oven to 375 degrees. Line muffin tins with cupcake liners or grease well.
To the fermented dough, add vanilla extract, baking soda, eggs, and salt.
Mix all the ingredients together in a stand mixer or hand mixer well. Scrape sides occasionally.
Wash and dry blueberries. Place in bowl and dust with flour (optional).
Once the batter is mostly smooth without any large clumps, gently fold in the blueberries.
Spoon into muffin tins equally.
Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
Flip onto baking rack and allow to cool. A plate works well, too.

*To swap out sugar for honey, add an extra 1/2 cup of sourdough starter to the batter. This gives it the extra moisture it needs.

You can make this recipe without the long fermentation. Just mix all the ingredients together and bake.
Fresh or frozen blueberries will work. Frozen have a tendency to bleed into the batter. Bake from frozen, no need to wait for them to thaw.
Dust the blueberries with flour before adding them to the sourdough muffin batter to help them not sink to the bottom.