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–+ servings
Perfectly risen sourdough muffins cooling on a wire rack after two-stage baking

Sourdough Blueberry Muffins

This sourdough muffins recipe is the result of an optimization process designed to eliminate guesswork by using a two-stage baking method, ensuring a tall, domed top and a tender, moist interior every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 standard muffins
Calories 237 kcal

Equipment

  • Muffin tin
  • medium bowl
  • Large Bowl
  • Whisk
  • Independent oven thermometer (recommended)

Ingredients
  

Featured Blueberry Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 8 tablespoons butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1/2 cup sourdough starter discard
  • 1 teaspoon vanilla
  • 1 cup blueberries fresh

Instructions
 

Two-Stage Baking Protocol

  • Preheat the oven to 425 degrees.
  • Grease muffin tin wells or line with paper liners.
  • In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda (dry ingredients).
  • In a separate large bowl, whisk together melted butter, sugar, vanilla, and sourdough starter discard (wet ingredients).
  • Incorporate one room temperature egg at a time into the wet mixture.
  • Gradually add dry ingredients to the wet ingredients and mix until just combined; stop as soon as you no longer see streaks of white flour.
  • Gently fold blueberries into the batter.
  • Optional: Allow the mixture to sit in the fridge for one hour for better hydration.
  • Spoon the batter into the muffin tins.
  • Bake in a preheated oven at 425 degrees for 5-6 minutes (this is the initial blast).
  • Drop the oven temperature to 350 degrees and continue to bake for 13-15 minutes.
  • Test muffins with a toothpick. Allow to cool in the tin for five minutes before transferring to a wire rack.

Notes

For best results, use room temperature eggs and verify your oven temperature with an independent thermometer. If using frozen blueberries, toss them in a teaspoon of flour before folding them in to prevent sinking. If you wish to use active starter instead of discard, reduce the baking powder by half a teaspoon. These muffins stay tender for up to three days stored at room temperature in an airtight container.

Nutrition

Calories: 237kcalCarbohydrates: 37gProtein: 4gFat: 9g
Keyword baking science
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