Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup sourdough starter (or discard) (120g) – Can we talk about how forgiving this recipe is? No excuses, just pull that starter out!
- 1/2 cup butter, melted and slightly cooled (113g) OR sub with neutral oil to go dairy-free.
- 3/4 cup granulated sugar (150g) – Dial it back to 1/2 cup if you prefer less sweetness or are banking on extra-sweet blueberries.
- 1/2 cup milk (120ml), any type (whole, almond, oat—you do you).
- 2 large eggs
- 1 teaspoon pure vanilla extract
The Star Add-ins
- 1 cup fresh or frozen blueberries (150g) – Tossed in 1 teaspoon of flour to prevent sinking. (You’ll thank me later when your blueberries don’t all puddle at the bottom!)
- Optional: 1 teaspoon lemon zest (not required but HIGHLY recommended for that bright, summery edge).
Tools you’ll need
Let’s make sure your kitchen is ready before we get batter-happy. Here’s what you’ll need to nail this recipe:
- A 12-cup muffin tin (liners make cleanup way easier).
- A large mixing bowl, a medium bowl, and a smaller one.
- A whisk or hand mixer (whichever you vibe with).
- A flat spatula for easy folding (bonus points if it’s your favorite one).
- Measuring cups and spoons.
- Toothpicks (aka your muffin-doneness BFF).
Instructions
- Prep your tin and oven: Preheat your oven to 375°F (190°C). Line that muffin tin with cute paper liners or lightly grease each cup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, mix the melted butter and sugar together until smooth—you don’t need to get fancy here, just stir ‘til combined. Add the eggs, milk, vanilla, and sourdough starter, stirring until it’s a glorious, creamy mixture.
- Fold it all together: Gradually add the dry ingredients to the wet, folding as you go. (Don’t overdo it—stop once streaks of flour disappear!)
- Add the blueberries: Gently fold in the floured blueberries. Pro tip: Save a small handful to sprinkle on top of the batter for that Pinterest-worthy look.
- Fill ‘em up: Scoop the batter evenly into the muffin tin, filling each cup about 3/4 of the way. Sprinkle some coarse sugar on top if you’re feeling fancy.
- Bake your beauties: Slide your tin into the oven and bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool-ish before eating: Let your muffins cool for about 10 minutes on a wire rack… or just scarf one down warm ‘cause, honestly, life’s too short.
- Prep Time: 10
- Cook Time: 20-25
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 190-220
- Sugar: 10-14g
- Sodium: 150-200mg
- Fat: 6-8g
- Saturated Fat: 1-2g
- Unsaturated Fat: 5-6g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 20-30mg