Easy Sourdough Blueberry Muffin Recipe with Streusel Topping

Whip up a batch of this fluffy sourdough blueberry muffin recipe packed with fresh blueberries topped with streusel! This easy recipe is the best way to use up leftover sourdough starter and have a healthy and delicious afternoon snack!

You’ve got to try this sourdough blueberry muffin recipe! They’re so much better than regular blueberry muffins… Here’s why. First off, that tangy, slightly fermented taste from the sourdough starter adds a whole new level of flavor that you just can’t get any other way! And you know how regular muffins can sometimes be dry? Well, not these!

The long fermentation process makes them moist and oh-so-tender. The wild yeast in the sourdough starter work magic, giving the muffins a fantastic rise and a light, fluffy texture. These muffins have become a favorite for me, and I love how I can use up my leftover sourdough discard to make ’em. So the next time you’re craving a delightful treat for breakfast or as an afternoon snack, give these sourdough blueberry muffins a shot – they’re the best blueberry muffins you’ll ever taste! You won’t regret it!

Sourdough Blueberry Muffin Recipe

Hey there! I’ve got a fantastic and easy recipe for you to make some deliciously fluffy sourdough blueberry muffins! These muffins are the best way to enjoy fresh blueberries during blueberry season or anytime you’re craving a tasty treat.

Okay, here’s what you’ll need:

• 2 cups active sourdough starter (the wild yeast magic!)
• 1/2 cup milk (you can use almond milk if you like)
• 1/4 cup melted butter or coconut oil (both are great options!)
• 1/2 cup maple syrup or honey (adjust to your sweetness preference)
• 1 teaspoon vanilla extract (gotta have that flavor!)
• 2 cups all-purpose flour (that’s the dry stuff!)
• 1 teaspoon baking powder (to make ’em rise)
• 1/2 teaspoon baking soda (more rising power!)
• zest of 1 lemon *Optional, but recommended
• 1 egg
• 1/4 teaspoon salt (for a pinch of flavor)
• 1 and 1/2 cup fresh blueberries (or frozen, if that’s what you have)

How to Make Sourdoug Blueberry Muffin Recipe

Alright, let’s get baking:

1. The night before you want to bake, grab a large mixing bowl and mix together the active sourdough starter, milk, melted butter (or coconut oil), maple syrup (or honey), and vanilla extract. Make sure everything’s at room temperature to keep those wild yeasties happy.
2. In a separate medium bowl, whisk together the all-purpose flour. Those are the dry ingredients that’ll give your muffins their structure.
3. Now, it’s time to combine the wet and dry stuff! Slowly add the flour mixture to the sourdough batter, stirring with a wooden spoon until it’s all mixed up. Don’t overmix – just until everything’s incorporated.
4. Cover the bowl with plastic wrap and let the sourdough muffin batter ferment at room temperature overnight. That’s the secret to those amazing flavors!
5. The next morning, preheat your oven to 375°F (190°C). Line your muffin tray with paper liners or grease it up if you prefer.
6. Now, add the baking powder, baking soda, lemon zest and salt.
7. Then gently fold in the fresh blueberries. You want those juicy blueberries to stay whole and make each bite of these muffins the best part!
8. Fill each muffin cup with the fermented dough – about two-thirds full. That’s where the muffin liners come in handy, no sticking!
9. *Optional – Streusel Topping (see below)
10. Pop those muffins in the preheated oven and bake for 20-25 minutes until they turn golden brown and a toothpick comes out clean from the bottom of the muffins.
11. Once they’re done baking, let ’em cool in the muffin tray for 5-10 minutes. Then, transfer them to a wire rack to cool completely.

Now, all that’s left to do is to take a bite of these moist and delicious sourdough blueberry muffins! They make a perfect easy breakfast or an awesome afternoon snack.

Oh, and you can totally customize this recipe! Try adding orange zest for some zing, or even toss in a handful of almond flour or whole wheat flour for extra goodness. You can also swap out ingredients like vegetable oil or sour cream if that’s what you have on hand.

Recipe Card

Why Sourdough blueberry Muffins?

Sourdough blueberry muffins come with some fantastic health benefits, making them a delicious and nutritious treat. Here’s why you can feel good about indulging in these mouthwatering delights:

1. Improved Digestion: The long fermentation process involved in making sourdough breaks down gluten and phytic acid, making it easier for your body to digest. So, for those with mild gluten sensitivities or digestive issues, sourdough can be a better option compared to regular muffins made with conventional flour.
2. Gut-Friendly: Fermented foods, like sourdough, are great for your gut health. The wild yeast and lactobacilli present in the sourdough starter help promote a healthy balance of beneficial bacteria in your gut, which can support better digestion and overall gut function.
3. Lower Glycemic Index: Sourdough muffins generally have a lower glycemic index compared to muffins made with commercial yeast or refined flours. This means they cause a slower and steadier rise in blood sugar levels, helping you avoid energy crashes and keeping you feeling satisfied for longer.
4. Rich in Nutrients: Sourdough blueberry muffins can be made with a combination of whole wheat flour, almond flour, or other nutritious flours. These flours offer a higher nutrient content, including fiber, vitamins, and minerals, making the muffins more nutrient-dense than those made solely with refined flours.
5. Boosted Antioxidants: Blueberries themselves are a superfood packed with antioxidants, and when combined with the natural fermentation process of sourdough, the result is a powerful blend of health benefits. Antioxidants help combat free radicals in the body, which can contribute to various health issues.
6. Balanced Blood Sugar: The combination of sourdough’s fermentation and the presence of blueberries can help regulate blood sugar levels, making these muffins a better option for those concerned about their blood sugar levels.
7. No Added Preservatives: When you make sourdough blueberry muffins from scratch, you have control over the ingredients, ensuring that there are no unnecessary additives or preservatives that could be present in store-bought muffins.
8. Satiety and Portion Control: Thanks to the combination of the healthy ingredients and the gut-friendly nature of sourdough, these muffins can leave you feeling more satisfied, helping you avoid overindulging.

Optional Streusel Topping

Streusel topping adds a delightful crunchy and sweet element to sourdough blueberry muffins. Here’s a simple and tasty streusel topping recipe to take your muffins to the next level:

Streusel Topping Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, cold and cut into small cubes
• 1/4 teaspoon ground cinnamon (optional, but adds a lovely flavor)
• Pinch of salt

Instructions:

1. In a small bowl, combine the all-purpose flour, granulated sugar, and ground cinnamon (if using). Mix well to evenly distribute the ingredients.
2. Add the cold, cubed unsalted butter to the bowl.
3. Using your fingertips or a pastry cutter, gently work the butter into the dry ingredients until the mixture resembles coarse crumbs. The streusel should have pea-sized lumps throughout.
4. Add a pinch of salt and give it a final quick mix.

How to Use the Streusel Topping:

1. After you’ve filled each muffin cup with the fermented sourdough blueberry muffin batter (Step 7 in the main recipe), sprinkle a generous amount of the streusel topping on top of each muffin.
2. Bake the muffins as per the main recipe instructions, and the streusel will turn golden and crispy, adding an irresistible texture and sweetness to the muffins.

Now you’ve got yourself some beautifully adorned sourdough blueberry muffins with a delectable streusel topping! The sweet and buttery crunch of the streusel complements the tanginess of the muffins perfectly, making them even more irresistible.

Remember, you can make these muffins your own by using your own sourdough starter, and don’t forget to experiment with different topping ingredients. And hey, if you’re feeling adventurous, feel free to use frozen blueberries – they work just as well!

I hope you enjoy this family favorite recipe. Happy baking! 🍞😊

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