Blueberry Sourdough Muffins – easy and delicious recipe

Craving for moist muffins? So why not make something using sourdough? Blueberry Sourdough Muffins currently have my family and friends in a tizzy. The bursts of fruit between each crumbly bite are absolutely incredible. Enjoy this super easy and delicious recipe.

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• 1/2 cup coconut oil or butter
• 1/2 cup brown sugar
• 1/4 cup powdered sugar
• 2 egg
• 1/2 cup throw in the sourdough starter
• 1/4 cup fresh orange juice
• the liveliness of 1 ORANGE
• 1 spoon vanilla extract
• 1 3/4 cups all purpose flour
• 1 spoon baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh or frozen blueberries

1. Preheat oven to 400 degrees Fahrenheit Meanwhile, line a muffin pan with muffin liners, then set aside.
2. Mix the coconut oil and sugars together until well combined. Then add the eggs, add the sourdough, vanilla extract, orange juice and orange peel. Mix until well combined.
3. In a separate bowl, combine the flour, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and mix until well incorporated.
5. Fold frozen or fresh blueberries into the batter. Use a large ice cream scoop to scoop the batter into the prepared muffin pan.
6. Bake the muffins for 20-22 minutes, or until a toothpick comes out clean.

endnoteS

• Your blueberries can be fresh or dried, I personally prefer using frozen blueberries for this recipe as they produce a perfect moist muffin once they are baked.
• If you don't like blueberries, then of course you can substitute blueberries or raspberries.
• If you have a can of orange juice, you can use it instead of fresh orange juice in this recipe.
• You can replace butter with vegetable oil.
• You can use any kind of sugar you like, be it white, brown or coconut sugar, and the results will not be adversely affected.

• Author: Natasha Krajnc
• Preparation time: 5 min
• Cooking time: 22 min
• Category: bread
• Kitchen: US

Nutrition

• Serving Size: 1 muffin
• Calories: 227 calories
• Fat: 10 g
• Saturated fat: 8 g
• Carbohydrates: 32 g
• Protein: 3 g

Keywords: Blueberry Sourdough Muffins

Why use a sourdough starter for blueberry muffins?

The real question is, why not use a dollop of sour cream for your blueberry muffins? Your sourdough stash is just growing in your fridge, looking for a purpose, so what better way to use it up than adding it to delicious dessert recipes like this one!

Including a dash of sourdough alone will produce a unique flavor profile that is sure to please your taste buds. Not to mention the amazing texture and softness of the muffins that never go undiscovered.

Tips for making sourdough muffins

While your old sourdough toss is definitely a key ingredient, it's not the easiest to work with. Especially when it comes to simple baking recipes like muffins.

For this reason, we've compiled some tips and tricks to help you with your sourdough muffin recipe.

• Make sure the beginning of the sourdough has been dropped stored in the refrigerator for a maximum of 2 weeks. Nothing older than that should be used in this recipe.
• Avoid throwing away the sourdough that has formed a hookas it will make the Cranberry Orange Muffins taste extremely sour.
• You definitely can use an active sourdough starter for this recipe, although the dough may take longer due to fermentation. The best way to prepare it would be to let it sit overnight in the fridge, in time for baking in the morning.
• Do not use a new sourdough starter if it is not 7 days and it smells fresh before you add it to your sourdough tossing recipes.

Substitutions of ingredients

While these orange cranberry muffins are certainly delicious just the way they are, there are some delicious substitutions for those willing to experiment with additional ingredients in your pantry.

Here are some substitutions you should try:

• Your blueberries can be fresh or dried, I personally prefer using frozen blueberries for this recipe as they produce a perfect moist muffin once they are baked.
• If you don't like blueberries, then of course you can substitute blueberries or raspberries.
• If you have a can of orange juice, you can use it instead of fresh orange juice in this recipe.
• You can replace butter with vegetable oil.
• You can use any type of sugar you like, whether it's white, brown or coconut sugar, and the results won't be negatively affected.

Blueberry Sourdough Muffins – Yum!

If you've enjoyed baking with sourdough and your blueberry muffins have been moist enough to sing your taste buds, then you're sure to love this one. homemade cranberry nut sourdough bread.

If you're not in the mood for fruit muffins, try these delicious ones vegan chocolate chip muffins instead!

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