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–+ servings
three sourdough blueberry muffins on a wooden cutting board.

Sourdough Blueberry Muffins (Overnight Recipe)

Hailey
These easy sourdough blueberry muffins are soft, flavorful and delicious. Made with fresh or frozen blueberries, they are lightly sweet and have a delicious sugar topping for a little crunch. 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Overnight Ferment 12 hours
Total Time 12 hours 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Muffins
Calories 274 kcal

Equipment

  • 1 Large Mixing Bowl
  • 2 Small Bowls
  • 1 Silicone Muffin Pan
  • 1 Cookie Dough Scoop

Ingredients
  

  • 1 cup All purpose Flour
  • 3/4 cup White Sugar
  • 1/4 cup Sourdough discard Active or discard
  • 2-3 TBS Milk
  • 4 TBS

    Salted 
Butter

     Equivalent of 1/2 stick
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cornstarch
  • 1 tsp Lemon Juice
  • 3/4 cup Blueberries
  • 1/4 cup Turbinado sugar for topping

Instructions
 

Long Fermented Instructions

  • In a separate bowl, melt (or soften) the butter. Mix in the eggs, milk, vanilla extract, sourdough discard, flour and white sugar together. 
  • In another bowl, add together the baking soda, baking powder, cinnamon and salt. In a separate bowl, large enough to hold blueberries set aside cornstarch. Reserve these aside to stir in the morning.
    Allow the ingredients to long ferment for 10-12 hours (overnight). 
  • In the morning, add the blueberries to the cornstarch, coating them throughly. To the bowl of fermented batter, stir in the bowl of reserved ingredients plus the lemon juice (not previously set aside earlier)- folding in the blueberries.
    Top with turbinado sugar and cook as outlined above.
  • Prepare a muffin tin and fill at least 3/4 of the way. Alternate the muffin tin by alternating filling the spaces (leaving half empty). Top with turbinado sugar.
  • Bake for 5 minutes at 425 degrees. Keep the muffin tin in the oven and reduce the heat to 350 degrees.
    Bake for 12-15 minutes or until a toothpick comes out clean from the middle. Remove from the oven for 5 minutes before removing from the pan.
    Allow the muffins to sit on a cooling rack until completely cooling before storing.The cornstarch will prevent the blueberries from sinking to the bottom of the flour.

Stir and Go Instructions

  • Preheat the oven to 425 degrees Fahrenheit. In one bowl, mix together the dry ingredients.
    In a separate bowl, mix together the wet ingredients. In a third bowl, mix together blueberries and cornstarch.
    Mix together the dry ingredients and the wet ingredients together. Fold in the blueberries.
    Bake as outlined above (starting at how to prepare the muffin tin).

Video

Notes

Blueberries
  • We use frozen blueberries, though fresh blueberries are great too. Freeze dried or dried blueberries will not work within this recipe due to their reduced water content.
Sourdough Discard (Active vs. Discard)
  • Either active sourdough starter or sourdough discard can be used within this recipe because of the additional leavening agents. If you use sourdough discard, the flavor can be more sour than active sourdough starter. 

Nutrition

Serving: 1muffinCalories: 274kcalCarbohydrates: 34gProtein: 3.9gFat: 13.9gSaturated Fat: 8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.9gTrans Fat: 0.3gCholesterol: 95mgSodium: 230mgPotassium: 65mgFiber: 0.9gSugar: 20gVitamin A: 440IUVitamin C: 1.2mgCalcium: 36mgIron: 1mg
Keyword discard, fruit, sourdough
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