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Sourdough berry muffins

Sourdough berry muffins

Bake these incredible sourdough berry muffins - they taste like bakery style muffins!
5 from 1 vote
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Servings: 11 muffins

Equipment

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder make sure aluminum is not an ingredient in your baking powder, it makes baked goods taste metallic
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter melted, 1 stick
  • 1/2 cup sourdough discard see note for what to do if you don't have a discard
  • 3/4 cup sour cream or plain Greek yogurt
  • 1 large egg at room temp
  • 1 teaspoon vanilla extract
  • 1 lemon zest of lemon
  • 2 cups berries (all blueberries or mix of blueberries, raspberries and strawberries) fresh or frozen, see note if using frozen

Instructions

  • Preheat oven to 425 and line a muffin pan with liners
  • Mix dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Combine wet ingredients – In another bowl, whisk the melted butter, sourdough discard (or substitute), sour cream (or yogurt), egg, vanilla extract, and lemon zest, until smooth.
  • Mix the batter – Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
  • Fold in the berries – Gently stir in the fresh or frozen berries. If using frozen berries, toss them in a little flour to prevent excess bleeding into the batter.
  • Fill muffin cups – Divide the batter evenly between the muffin cups, filling them about ¾ full. Sprinkle the tops with a little granulated sugar if desired. or
    Add a crumble topping (optional) – Mix 2 tablespoons flour, 2 tablespoons sugar, and 1 tablespoon butter until crumbly and sprinkle on top before baking.
    Sourdough berry muffins batter
  • Bake for 8 minutes on the center rack then without opening the open door, decrease the oven temp to 350 and bake for 12 minutes or until the muffins are baked through. The tops will be slightly golden brown or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow to cool for 5-10 minutes before moving to a wire rack to cool.

Notes

What to Do If You Don’t Have a Sourdough Starter:
If you don’t have a sourdough starter, you can substitute the ½ cup of sourdough discard with an additional ¼ cup of all-purpose flour and ¼ cup of buttermilk or milk + ½ teaspoon vinegar/lemon juice. 
If using frozen berries:
Please note using frozen berries may streak your batter with purple. I usually thaw and drain my berries and hour or so ahead of baking. Optional, toss frozen berries in 2 tablespoons flour.
Recipe slightly adapted from this wonderful recipe