Sourdough Muffins
Sourdough muffins are perfect for an easy breakfast or afternoon snack. They’re made with an active sourdough starter, giving them a delicious sourdough flavor! Filled with fresh blueberries, lemon zest, and almond milk and topped with a crumbly sugar mixture -- this is sure to become your new favorite recipe!
Servings: 12
Calories: 261kcal
Ingredients
For The Muffins
- 1 cup All-Purpose Flour
- 1 cup Whole wheat Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¾ cup Sugar use ½ cup sugar for a lower sugar muffin
- ¼ tsp Salt
- 1 cup Sourdough Starter Discard
- 2 Eggs
- 8 tbsp Butter Melted
- 1 tsp Vanilla Extract
- ½ cup Almond Milk
- 2 cups Fresh Blueberries
- Zest Of 1 Lemon
Toppings
- ⅓ cup All-Purpose Flour
- ⅓ cup Sugar use ⅙ cup sugar for a lower sugar muffin
- 2½ tbsp Butter, Softened
Instructions
- Preheat the oven to 350 degrees F / 176 C. Line a 12 hole muffin tray with muffin liners.
- In a small mixing bowl add the topping ingredients. Use a fork to combine to form a crumble. Set aside.
- In a large mixing bowl mix together the flours, baking powder and soda, along with the sugar and salt. Whisk until well combined.
- In a separate mixing bowl add the sourdough starter discard, 2 eggs, melted butter, lemon zest, vanilla extract and almond milk. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients, along with the fresh blueberries. Gently fold the mixture until combined. Do not over mix the batter.
- Evenly divide the batter amongst 12 muffin liners.
- Sprinkle the prepared topping mixture over each of the cupcakes.
- Place the muffins into the oven and bake for 20 minutes or until an inserted skewer comes out clean.
- Transfer to a cooling rack to cool completely before serving.
Notes
- Nutritional information calculated using lower sugar values mentioned in the ingredients list above. With the full amount of sugar, each muffin will have 20 grams of sugar.
- Sourdough starter can be either discard or ripe starter, either will work well.
- Fresh or frozen blueberries work well in this recipe.
- Substitute the flours for gluten-free flour to make this recipe gluten-free.
- Muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 261kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 118mg | Fiber: 2g | Sugar: 14g