One-Bowl Blueberry Sourdough Muffins
Indulge in the delightful simplicity of One-Bowl Blueberry Sourdough Muffins! These muffins blend the unique tang of sourdough discard with juicy blueberries, resulting in a moist and flavorful treat perfect for any occasion. Whether you’re serving them at brunch, enjoying them as a snack, or savoring them for breakfast, these muffins are sure to impress everyone. With just one bowl required for mixing, this easy recipe is accessible for bakers of all skill levels. In no time at all, you’ll have a batch of delicious blueberry muffins ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar (maple/cane/coconut or syrup)
- 1/3 cup melted butter
- 1 egg
- 2/3 cup milk (or buttermilk)
- 1/2 cup sourdough discard
- 1 1/2–2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine melted butter, egg, milk, and sourdough discard. Mix until well combined.
- Add flour, baking powder, and salt to the wet ingredients. Stir gently until just combined.
- If using frozen blueberries, toss them lightly in flour before folding them into the batter.
- Prepare a muffin tin by lining it with cupcake liners or greasing it.
- Fill each muffin cup about two-thirds full with batter.
- For the topping, mix together flour, sugar, and melted butter until crumbly. Sprinkle over each muffin.
- Bake for 29-30 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg