Blueberry Sourdough Treats (Printable Version)

Light and airy blueberry muffins with a tangy twist from sourdough starter. Great way to use up discard and bring joy to your mornings.

# Ingredients:

→ Dry Mix Components

01 - 1 tsp baking powder
02 - 1½ cups plain-flour
03 - ½ tsp table salt
04 - ½ tsp baking soda

→ Liquids and Sweeteners

05 - ½ cup melted, unsalted butter
06 - ½ cup plain yogurt or buttermilk
07 - 1 large egg
08 - ½ cup sourdough starter (active)
09 - 1 tsp vanilla essence
10 - ¼ cup white sugar
11 - 1 cup of blueberries (fresh or frozen)

→ Extra Flavor Ideas

12 - Dust of nutmeg or cinnamon
13 - Shreds of zest from an orange or lemon
14 - Few chopped nuts like almonds, pecans, or walnuts
15 - Drizzle honey or maple syrup on top right before cooking

# Steps:

01 - Measure your ingredients and have them ready. Heat your oven to 375°F (190°C), and get a 12-cup muffin pan lined or greased.
02 - Use a medium bowl to toss together the flour, salt, baking soda, and baking powder.
03 - Grab a large bowl and stir together the butter, sugar, sourdough, yogurt, vanilla, and egg till it all looks smooth.
04 - Slowly fold the dry mixture into the wet one. Don’t stir like crazy—just get it combined.
05 - Carefully toss in the blueberries and any fun extras you want, like citrus zest or spices.
06 - If you’ve got time, let the batter chill in the fridge overnight for better flavor. If not, just move on to baking.
07 - Pour batter into each muffin slot till it’s about 3/4 full. To add a bit of flair, sprinkle or drizzle toppings before they bake for 18-22 minutes, checking with a toothpick for doneness.
08 - Let the muffins rest in the pan for 5 minutes. Then transfer them to a rack to cool all the way. These work warm or at room temp!

# Notes:

01 - Sourdough discard works in place of active starter.
02 - DIY buttermilk: mix ½ cup milk with ½ tablespoon lemon juice.
03 - Frozen blueberries should go in straight from the freezer.
04 - You can refrigerate the batter beforehand for easier prep.

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