Who doesn’t love a good muffin? The best part about these blueberry sourdough muffins: They use up some of that sourdough discard you have, you can make them low sugar AND you only need to mix ’em up in one bowl! I admittedly attempt to turn any recipe into a “one-bowl” recipe, because I just can’t deal with the extra dishes. If I am feeling like it might need some extra care, I will mix the dry together gently as they sit on top of the wet, before I completely mix everything. If you are lazy like me, you can try that too! Or feel free to mix wet and dry separately, if you prefer.
These blueberry sourdough muffins are a huge hit with my kids, and I will often turn them into a mini muffin and leave off the streusel topping. This just makes them easier, and less of a mess, for the kids. I have also substituted all the sugar for maple syrup and they are great! The perfect easy grab snack for busy days. They store super well, to make ahead for the week. You can even freeze them and have them on hand for months ahead!
What you’ll need:
- Mixing Bowl
- Dough Whisk or Wooden Spoon
- Muffin Tin
- Muffin Liners (optional)
Ingredients:
- All Purpose Flour (I have used fresh milled as well!)
- Sugar (can use maple sugar, cane sugar, coconut sugar or even just maple syrup)
- Baking Powder
- Salt
- Melted Butter
- Egg
- Milk or Buttermilk
- Sourdough Discard
- Frozen or Fresh Blueberries
How to make Blueberry Sourdough Muffins?
Preheat Oven:
Start by preheating your oven to 375 F.
Mix Ingredients:
Now let me start off saying, I do understand the reason wet & dry ingredients are meant to be mixed separately in muffins, before adding them together. I promise I get it… but I just never do it! So for the sake of transparency and making life easier, I am sharing my one bowl method! Feel free to mix up separately If that is your jam!
Start by placing all your wet ingredients (melted butter, egg, milk, sourdough discard & sugar) into your mixing bowl, and mix really well! Then add your flour, baking powder & salt, directly on top. Now I will sometimes give those dry ingredients a gentle mix as they sit on top of the wet, before I mix it all together. Then gently mix everything together. It is okay if you are seeing some flour streaks, under mixed is better than over mixed, at this point.
Next mix in your blueberries! If you are using frozen berries, toss them lightly in a little flour (I did not do this in the images below, but It really does help). This helps them not to run and turn your batter blue. Gently fold the berries in, careful not to over mix.
Mix Streusel Topping:
Melt butter for your streusel topping, and add in flour & sugar. Mix until it comes together, and has a crumbly texture.
Line or Grease Muffin Tin:
I love to use these Tulip Muffin Liners, they make them look and feel like I went to a fancy bakery. They are definitely not necessary, and any liner will work! Or you can grease your tin, I typically use butter to grease mine.
Fill Muffin Tin & Top with Streusel Topping:
Spoon sourdough muffin batter into tins, until they are about 2/3 full. You should have enough to do all 12 tins. Then press 1-2 tablespoons of the streusel topping onto each muffin, and press lightly. I will be really honest, that this makes them SO good, but if you have small children it adds a mess element. I have sometimes left this part out, as to decrease the crumbs!
Bake:
Once you have your topping pressed onto the sourdough muffins, it is time to bake them! Place them in the oven, on a middle rack, and bake for 28- 30 minutes. You will know they are finished when you can lightly press tops with your finger and they will bounce back, and edges are starting to turn golden.
Once they are cooked, take them out of the oven and allow to cool on a cooling rack!
Storage Notes:
- Store the muffins in a sealed container for up to 1 week, make sure that they have completely cooled before placing them in your sealed container. Otherwise, moisture will get locked in and cause early molding.
- These muffins freeze great! Place in a sealed container or bag, and keep them in the freeze for up to 4-6 months, take out as needed!
One-Bowl Blueberry Sourdough Muffins
Ingredients
- 1 ½ cup Flour
- ¾ cup Sugar-Maple/Cane/ Coconut OR Maple Syrup (Whatever you have will work)
- 2 tsp Baking Powder
- ¼ tsp Salt
- ⅓ cup Melted Butter
- 1 Egg
- ⅔ cup Milk (Could use buttermilk if you have it)
- ½ cup Sourdough Discard
- 1 1/2-2 cup Fresh or Frozen Blueberries
Streusel Topping
- ½ cup Flour
- ½ cup Sugar
- ¼ cup Melted Butter
Instructions
- Preheat oven to 375 F
- Add butter, egg, milk, sourdough discard & sugar to a bowl.1/3 cup Melted Butter, 1 Egg, 2/3 cup Milk, 1/2 cup Sourdough Discard, 3/4 cup Sugar-Maple/Cane/ Coconut OR Maple Syrup
- Mix ingredients very well.
- On top of your wet ingredients, add flour, baking powder, salt.1 1/2 cup Flour, 2 tsp Baking Powder, 1/4 tsp Salt
- Mix together gently.
- If using frozen berries, toss them lightly in a bit of flour.1 1/2-2 cup Fresh or Frozen Blueberries
- Add blueberries to batter, and fold in gently.
- Line or grease a muffin tin.
- Divide batter evenly amongst muffin tin, they should be about 2/3's full.
- Mix together streusel topping ingredients, should be a crumbly mixture.1/2 cup Flour, 1/2 cup Sugar, 1/4 cup Melted Butter
- Press 1-2 tbsp of the streusel mixture onto the top of each muffin.
- Bake for 29-30 minutes. You can insert a toothpick and it should come out clean when ready, or gently press with finger on the top of a muffin and they should bounce back when ready.
