Fluffy Blueberry Sourdough Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1¾ cups (210g) all-purpose flour
02 -
½ teaspoon kosher salt
03 -
2 teaspoons baking powder
04 -
¾ cup (165g) granulated sugar, plus extra for topping
05 -
¼ cup (50g) light brown sugar
→ Wet Ingredients
06 -
2 large eggs, at room temperature
07 -
½ cup (120g) plain Greek yogurt, whole milk preferred
08 -
1 teaspoon vanilla extract
09 -
½ cup (120g) sourdough discard or active starter
10 -
½ cup (113g) unsalted butter, melted and cooled
→ Mix-ins and Toppings
11 -
2 cups (340g) fresh blueberries
12 -
1 tablespoon fresh lemon zest (from one lemon), optional
# Instructions:
01 -
In a large mixing bowl, whisk together the flour, salt, baking powder, and both sugars. Gently rub the lemon zest into the mixture to release the oils and break up any brown sugar clumps.
02 -
In a separate bowl, whisk eggs, yogurt, vanilla, and sourdough discard until the mixture becomes thick and pale yellow. Slowly whisk in the cooled melted butter until well combined.
03 -
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined - a few flour streaks are fine. Reserve about ⅓ of the blueberries for topping, then carefully fold the rest into the batter.
04 -
For the best results, cover and refrigerate the batter for at least 1 hour or overnight. When ready to bake, preheat your oven to 400°F (204°C).
05 -
Line a 12-cup muffin pan with paper liners and lightly grease them. Fill each cup nearly to the top with batter, add 4-5 reserved blueberries on top, and sprinkle with extra granulated sugar.
06 -
Bake for 23-25 minutes until golden brown and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
# Notes:
01 -
These bakery-style muffins can be prepared overnight for fresh morning baking
02 -
Frozen blueberries can be used instead of fresh - no need to thaw
03 -
The batter rest time helps create tall, domed muffin tops