Sourdough Mini Blueberry Muffins are a delightful treat, combining the tangy flavor of sourdough with the sweetness of blueberries. These mini muffins are moist, slightly sweet, and perfect for breakfast, brunch, or a snack!
Here’s how you can make Sourdough Mini Blueberry Muffins:
Sourdough Mini Blueberry Muffins
Ingredients:
- 1 cup sourdough starter (discard or active)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk (or milk, but buttermilk is preferred for extra fluffiness)
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional for added freshness)
Instructions:
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin or line with paper muffin liners. If you’re using a regular-sized muffin tin, you can adjust the baking time.
- Mix the Wet Ingredients:
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add the egg, sourdough starter, buttermilk, and vanilla extract. Mix until fully combined.
- If you’re using lemon zest, add it at this point for extra flavor.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; it’s okay if there are some small lumps.
- Fold in the Blueberries:
- Gently fold the blueberries into the batter, being careful not to crush them. If you’re using frozen blueberries, do not thaw them, as this will help prevent the batter from turning blue.
- Fill the Muffin Tin:
- Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. This recipe should make around 24 mini muffins.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
- If you’re using a regular-sized muffin tin, bake for about 18-20 minutes, but check for doneness by inserting a toothpick.
- Cool and Serve:
- Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Tips:
- Storage: These muffins are best eaten fresh but can be stored in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to 2 months—just thaw and warm before serving.
- Optional toppings: If you want to make these extra special, sprinkle a little sugar on top of the muffins before baking for a nice sweet crunch.
- Add-ins: Feel free to add chopped nuts like walnuts or pecans for some crunch, or swap in other fruits like raspberries or strawberries for variety.
These Sourdough Mini Blueberry Muffins are a perfect combination of tangy sourdough and sweet blueberries. The sourdough starter adds a depth of flavor, making these muffins stand out! Enjoy!
