Moist Sourdough Blueberry Muffins {Overnight Option}

Your favorite bakery-style muffin, upgraded with tangy sourdough starter (discard or active), fresh blueberries, and bright lemon zest with vanilla. Moist and fluffy inside, with a perfectly crunchy top. Let the batter rest overnight and bake fresh in the morning. Yes, really!

Blueberry muffins are classic. Everyone loves them. After years of perfecting recipes- from blueberry cornmeal muffins and buttermilk blueberry crumb muffins– I finally nailed my favorite sourdough discard version.

These muffins are soft yet sturdy, perfectly moist, with bursts of juicy blueberries in every bite. The outside has a lightly crisp crunch, while subtle hints of lemon zest and vanilla add a fresh brightness that will make your heart sing!

How To Make Sourdough Blueberry Muffins {Step-By-Step Recipe}

• To start, combine the dry ingredients together. Mix sourdough starter and milk in a separate small bowl; set aside. Then cream the butter, sugar, vanilla and lemon zest together, adding the eggs one at a time- I like using a stand mixer for this. Alternatively, you can mix by hand. Just make sure the butter is truly at room temperature (soft) so that it’s easy to do!
• Now, alternate adding the dry ingredients and the milk. Add the fresh blueberries.
• Portion the batter into a muffin tin lined with paper cups. Choose to bake right away or ferment overnight. To bake: 375°F (190°C) for about 25-28 minutes, then cool before serving and dusting with powdered sugar. The are so light and delicate!

Note: for the purpose of this blog post, I transferred the muffin batter into a large blue bowl pictured above so you could see the texture better. You do not need to do this if using a stand mixer.

Moist Sourdough Blueberry Muffins (Overnight Option)

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• Author: Emilie Raffa
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 12 muffins 1x
• Category: Sourdough Discard Recipes
• Method: Oven-Baked
• Cuisine: American
• Diet: Vegetarian

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Description

Your favorite bakery-style muffin, upgraded with tangy sourdough starter (discard or active), fresh blueberries, and bright lemon zest with vanilla. Moist and fluffy inside, with a perfectly crunchy top. Let the batter rest overnight and bake fresh in the morning. Yes, really!

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Ingredients

• 200 g all purpose flour (1 1/2 cups)
• 1/2 tsp. baking soda
• 1/2 tsp fine sea salt
• 60 g sourdough starter (active sourdough starter or sourdough discard)
• 1/2 cup whole milk
• 115 g (8 tbsp.) unsalted butter, at room temperature (soft)
• 200 g (1 cup) granulated sugar
• 1 tsp. vanilla extract
• Zest of 1 lemon
• 2 large eggs
• 165 g (1 heaping cup) fresh blueberries, plus more for decoration
• Powdered sugar, to serve

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Instructions

1. Preheat your oven to 375 F/ 190 C. Line a 12-cup muffin pan with paper liners.
2. Sift the flour, baking soda and salt together in a small bowl; set aside.
3. Whisk the sourdough starter and milk together in a separate small bowl; set aside.
4. In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon): cream the butter, sugar, vanilla extract and zest together. Add the eggs, one at a time, beating well after each addition.
5. Working in batches, add 1/2 of the flour mixture. Once absorbed, add half of the milk mixture. Repeat until everything is used up and the batter is smooth and well incorporated.
6. Gently fold the blueberries into the bowl with a rubber spatula. Make sure to evenly distribute the berries throughout the batter (check the bottom of the bowl!).
7. Fill the muffin pan, about 3/4 of the way full. Top with a few berries if you like, making sure to tuck them in so they don’t pop out during baking.
8. At this point, you can bake right away or chill overnight, for 12+ hours.
9. To bake now: place the tin on the center rack and bake for 25-28 minutes.
10. To bake later: remove the tin from the refrigerator; discard the foil. Bake straight from cold for 25-28 minutes.
11. Cool the muffins in the pan for 15 minutes. Transfer to a wire rack to finish cooling so the bottoms don’t get soggy.
12. Serve warm or at room temperature with powdered sugar.

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