Blueberry Sourdough Muffins

the picky eater

Sourdough muffins are perfect for an easy breakfast or afternoon snack. Filled with fresh blueberries, lemon zest, and almond milk and topped with a crumbly sugar mixture — this is sure to become one of your favorite recipes!

👩‍🍳 Why This Recipe Works

– Easy muffins – Sourdough discard recipe – Great texture – Family favorite – Perfect afternoon snack


How to make Blueberry Sourdough Muffins


Prepare the muffin tray: Line a 12 hole muffin pan with muffin liners. Combine the topping: In a small bowl, add the topping ingredients. Use a fork to combine to form a crumble.


Mix the dry ingredients: In a large mixing bowl, mix together the flours, baking powder, and soda, along with the sugar and salt. Whisk until well combined.


Mix the wet ingredients: In a separate bowl, add the active starter, two eggs, melted butter, lemon zest, vanilla extract, and almond milk. Whisk until smooth.


Combine the wet and dry ingredients: Pour the wet ingredients into the flour mixture and the fresh blueberries. Gently fold in the mixture with a wooden spoon until combined.


Bake: Evenly divide the muffin batter amongst 12 muffin liners.

Swipe up to get the full recipe!

For more delicious recipes, visit The Picky Eater