SOURDOUGH BLUEBERRY MUFFINS || easy, delicious and a new family fav!

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These SOURDOUGH BLUEBERRY MUFFINS have become a family favorite! Easy, delicious and made with WHOLE FOODS….checks all the boxes! If we don’t eat them all the day they are baked, I pop them in the freezer for later…they freeze perfectly!

INGREDIENTS:

2 cups flour

1 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

WET INGREDIENTS

8 tablespoons butter, melted

2 large eggs

1/2 cup sourdough starter discard*

1 teaspoon vanilla

1 cup blueberries

**Grease muffin tin wells or line with paper liners. Pre-heat oven to 425.

  • In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.

  • In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter.

  • Incorporate one room temperature egg at a time.

  • Gradually add dry ingredients to the wet ingredients and mix until just combined.

  • Gently fold blueberries into batter.

  • Optional: Allow the mixture to sit in the fridge for one hour, or over night.

  • Spoon the batter into the muffin tins.

  • Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes.

  • Test muffins with a toothpick. Allow to cool.

    recipe adapted from Farmhouse on Boone