The Starter Jar's Ultimate Sourdough Blueberry Muffins: Achieving Bursting Flavor and Tender Crumb
Discover The Starter Jar's ultimate sourdough blueberry muffin recipe. Achieve bursting flavor and tender crumb with our expert tips for perfect results every time. — Published August 27, 2026 at 6:02 AM UTC.
Ingredients
- 200g sourdough starter (active or discard)
- 240g all-purpose flour
- 100g granulated sugar
- 1 large egg
- 80ml whole milk
- 60g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150g fresh or frozen blueberries
- 1 tbsp turbinado sugar (optional, for topping)
Instructions
Step 1
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
Step 2
In a large bowl, whisk together the sourdough starter, granulated sugar, egg, milk, melted butter, and vanilla extract until well combined.
Step 3
In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt, ensuring they are evenly distributed.
Step 4
Add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined; avoid overmixing to ensure a tender crumb.
Step 5
Gently fold in the fresh or frozen blueberries, distributing them throughout the batter without crushing them.
Step 6
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Step 7
Optionally, sprinkle a little turbinado sugar on top of each muffin for a delightful crunchy crust.
Step 8
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 9
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
