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One-Bowl Blueberry Sourdough Muffins

One-Bowl Blueberry Sourdough Muffins

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Indulge in the delightful flavors of One-Bowl Blueberry Sourdough Muffins, a perfect addition to your breakfast or snack routine. These muffins combine the moistness of traditional muffins with the unique depth of flavor that sourdough discard offers, resulting in a baked treat that stands out from the crowd. With just one bowl required for preparation, you can spend less time cleaning and more time enjoying these sweet, fluffy morsels packed with juicy blueberries. Ideal for any occasion—whether it’s a casual brunch or a cozy afternoon snack—these muffins are easily customizable with your favorite ingredients. Enjoy them fresh from the oven or store them for later; they’re sure to become a family favorite.

Ingredients

Scale
  • 1 ½ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar (maple/cane/coconut or maple syrup)
  • ⅓ cup melted butter
  • 1 egg
  • ⅔ cup milk (or buttermilk)
  • ½ cup sourdough discard
  • 1 ½2 cups fresh or frozen blueberries

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine melted butter, egg, milk, sourdough discard, and sugar; mix until smooth.
  3. Add flour, baking powder, and salt to the wet mixture; stir gently until just combined.
  4. If using frozen blueberries, toss them in flour before folding into the batter.
  5. Gently fold blueberries into the batter without crushing them.
  6. Line or grease muffin tin and fill each slot about two-thirds full with batter.
  7. Optional: Prepare streusel topping by mixing flour, sugar, and melted butter until crumbly; sprinkle on top of each muffin.
  8. Bake for about 29-30 minutes or until a toothpick inserted comes out clean.

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