Sourdough Blueberry Muffins
Put your sourdough discard to delicious use in these moist, flavorful blueberry muffins.
Ingredients
Batter:
- 200 grams sugar (1 cup)
- zest of 1 lemon
- 240 grams all purpose flour (2 cups)
- 1 Tablespoon cornstarch
- 1 Tablespoon baking powder
- ½ teaspoon fine sea salt
- 113 grams unsalted butter, melted and cooled (½ cup or 8 Tablespoons)
- 113 grams sourdough discard, at room temperature (½ cup)
- 2 large eggs, at room temperature
- 180 grams sour cream, at room temperature (¾ cup)
- 1 Tablespoon vanilla
- 1 Tablespoon lemon juice
- 1½ cups blueberries (fresh or frozen)
Crumbs:
- 56 grams all purpose flour (½ cup less 2 teaspoons)
- 36 grams confectioner’s sugar (⅓ cup)
- ⅛ teaspoon fine sea salt
- zest of 1 lemon
- ½ teaspoon lemon juice
- 26 grams unsalted butter, melted (2 Tablespoons)
Instructions
- Muffin batter. In a large mixing bowl, using your fingertips, press the lemon zest into the sugar. Whisk in the flour, baking powder, salt, and cornstarch.
- In a medium mixing bowl, whisk together (use the whisk from the dry ingredients) the sourdough discard, sour cream, eggs, melted butter, vanilla and lemon juice.
- With a rubber spatula or spoon, mix the wet ingredients into the dry ingredients, just until there is barely any flour still visible. Do not overmix.
- Cover and refrigerate at least a couple of hours or overnight.
- Crumbs. Combine all ingredients and mix with a fork, just until crumbs are formed. Refrigerate until ready to use.
- Preheat oven to 400° F.
- Line 12 muffin tins with papers or grease the tins with butter or non-stick cooking spray. Spread approximately 1 Tablespoon of the cold muffin batter on the bottoms of each paper or muffin tin. Mix the blueberries into the rest of the batter, being careful not to overmix. Fill the muffin tins with equal amounts of the cold batter. Sprinkle the tops with the crumbs.
- Bake for 23-27 minutes, just until a toothpick inserted in the middle comes out clean.
- Cool in pan on a wire rack.
Notes
- You can make these muffins without the refrigeration time, but keep in mind that they may not rise quite as much and you may want to dust the blueberries in about 1 Tablespoon of flour to help avoid them from sinking as they bake. (When chilled, the batter holds the blueberries in place so they do not sink.)
- Instead of making the lemon crumb, you can simply top each muffin with 1 teaspoon of granulated or Demerara sugar just before baking.
- Muffins are best eaten within a few hours of when baked. They freeze beautifully. To defrost, wrap completely in aluminum foil and place in oven. Turn oven on to 350° F. Within 5-10 minutes after the oven reaches 350° F the muffins should be defrosted and warm.
Nutrition
Calories: 314kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 245mg | Potassium: 76mg | Fiber: 1g | Sugar: 22g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg
