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One-Bowl Blueberry Sourdough Muffins

One-Bowl Blueberry Sourdough Muffins
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If you’re in search of a deliciously easy treat, look no further than these One-Bowl Blueberry Sourdough Muffins! Bursting with juicy blueberries and the unique flavor of sourdough discard, these muffins are perfect for breakfast, snacks, or sharing with friends. The one-bowl method makes preparation a breeze, keeping cleanup minimal while delivering mouthwatering results. Whether you enjoy them fresh out of the oven or as a quick grab-and-go snack throughout the week, these muffins will surely become a family favorite.

Ingredients

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  • 1 1/2 cups flour
  • 3/4 cup sugar (maple, cane, or coconut)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup melted butter
  • 1 egg
  • 2/3 cup milk (or plant-based alternative)
  • 1/2 cup sourdough discard
  • 1 1/2 to 2 cups fresh or frozen blueberries
  • For the streusel topping: 1/2 cup flour, 1/2 cup sugar, 1/4 cup melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine melted butter, egg, milk, sourdough discard, and sugar until well mixed.
  3. Add flour, baking powder, and salt to the wet ingredients; gently mix until just combined.
  4. If using frozen blueberries, toss them lightly in flour before folding into the batter.
  5. Gently fold in the blueberries until evenly distributed.
  6. Prepare a muffin tin by lining or greasing it.
  7. Fill each muffin cup about two-thirds full with batter.
  8. For the streusel topping: mix together additional flour and sugar with melted butter until crumbly; sprinkle on top of each muffin.
  9. Bake for approximately 29-30 minutes or until muffins bounce back when pressed lightly.

Nutrition

Find it online: https://cookingwhisper.com/one-bowl-blueberry-sourdough-muffins/