The Best Sourdough Muffins with Blueberries & Strawberries
Soft, fruity, and freezer-friendly, these sourdough discard muffins are packed with blueberries and strawberries—perfect for peaceful mornings or busy homeschool days.
Equipment
- 2 12 cup muffin tins
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
Ingredients
- 12 tablespoons butter 1 1/2 sticks
- ¼ cup milk
- ¼ cup sour cream
- 1 cup sourdough discard unfed
- 2 large eggs
- 2 teaspoons vanilla
- 1½ cups granulated sugar
- 2½ cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 tablespoon baking powder
- 2 tablespoons cornstarch
- 1 cup frozen cubbed strawberries
- 1 cup frozen blueberries
- 1-2 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 425°F. Line or grease a 18 cups of the muffin tins.
- In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Toss frozen berries in the flour mixture until coated.
- Add wet ingredients to dry and stir gently until just combined—don’t overmix.
- Fill muffin cups about ¾ full and sprinkle tops with granulated sugar.
- Bake at 425°F for 5 minutes. Then reduce temperature to 350°F and bake for 18–20 more minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- No need to thaw the frozen berries—just toss them in frozen!
- Make a double batch and freeze for later. Let thaw at room temp for best texture.
- You can use all strawberries or all blueberries if preferred.
- Want a crunchy top? Sprinkle coarse sugar before baking.
- Use my code MAKINMACON20 at NutriMill.com for $20 off your own grain mill!