One-Bowl Blueberry Sourdough Muffins
These sourdough blueberry muffins are bursting with flavour, like no other muffin! I love what sourdough discard brings to the taste and texture of these muffins, and the best part- mix 'em up in one bowl!
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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.
Servings: 12 Muffins