Moist Sourdough Blueberry Muffins (Overnight Option)
Your favorite bakery-style muffin, upgraded with tangy sourdough starter (discard or active), fresh blueberries, and bright lemon zest with vanilla. Moist and fluffy inside, with a perfectly crunchy top. Let the batter rest overnight and bake fresh in the morning. Yes, really!
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 200 g all purpose flour (1 1/2 cups)
- 1/2 tsp . baking soda
- 1/2 tsp fine sea salt
- 60 g sourdough starter (active sourdough starter or sourdough discard)
- 1/2 cup whole milk
- 115 g (8 tbsp.) unsalted butter, at room temperature (soft)
- 200 g (1 cup) granulated sugar
- 1 tsp . vanilla extract
- Zest of 1 lemon
- 2 large eggs
- 165 g (1 heaping cup) fresh blueberries, plus more for decoration
- Powdered sugar, to serve
Instructions
- 1
Preheat your oven to 375 F/ 190 C. Line a 12-cup muffin pan with paper liners.
- 2
Sift the flour, baking soda and salt together in a small bowl; set aside.
- 3
Whisk the sourdough starter and milk together in a separate small bowl; set aside.
- 4
In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon): cream the butter, sugar, vanilla extract and zest together. Add the eggs, one at a time, beating well after each addition.
- 5
Working in batches, add 1/2 of the flour mixture. Once absorbed, add half of the milk mixture. Repeat until everything is used up and the batter is smooth and well incorporated.
- 6
Gently fold the blueberries into the bowl with a rubber spatula. Make sure to evenly distribute the berries throughout the batter (check the bottom of the bowl!).
- 7
Fill the muffin pan, about 3/4 of the way full. Top with a few berries if you like, making sure to tuck them in so they don’t pop out during baking.
- 8
At this point, you can bake right away or chill overnight, for 12+ hours.
- 9
To bake now: place the tin on the center rack and bake for 25-28 minutes.
- 10
To bake later: remove the tin from the refrigerator; discard the foil. Bake straight from cold for 25-28 minutes.
- 11
Cool the muffins in the pan for 15 minutes. Transfer to a wire rack to finish cooling so the bottoms don’t get soggy.
- 12
Serve warm or at room temperature with powdered sugar.