Sourdough Blueberry Muffins Recipe: Easy & Delicious!

Ingredients

• 1 cup fresh blueberries
• 2 teaspoons all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 cup sourdough starter, at room temperature
• 0.25 cup white sugar
• 1 egg egg
• 0.25 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.33 cup all-purpose flour
• 0.25 cup unsalted butter
• 1.5 teaspoons ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining 10 cups with paper liners.
2. Gently toss blueberries with 2 teaspoons of flour to prevent sinking. Set aside.
3. In a mixing bowl, whisk together 1 cup flour, baking soda, ½ teaspoon cinnamon, and salt. In a separate bowl, combine sourdough starter, ¼ cup sugar, ¼ cup melted butter, egg, and vanilla extract until smooth.
4. Gradually add the flour mixture to the sourdough mixture, mixing until just combined. Be careful not to overmix; the batter will be thick. Gently fold in the prepared blueberries.
5. Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full.
6. In a small bowl, combine ½ cup sugar, ⅓ cup flour, ¼ cup cold butter, and 1 ½ teaspoons cinnamon. Use a fork to cut the butter into the mixture until it resembles coarse crumbs. Sprinkle evenly over the tops of the muffins.
7. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 256 kcal
• Fat Content: 10 g
• Fiber Content: 2 g
• Sugar Content: 17 g
• Sodium Content: 199 mg
• Protein Content: 4 g
• Cholesterol Content: 43 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g