One-Bowl Blueberry Sourdough Muffins
Indulge in the delightful taste of One-Bowl Blueberry Sourdough Muffins, a perfect blend of sweet, tangy blueberries and the unique flavor of sourdough. These muffins are ideal for breakfast, snacks, or dessert and can be made effortlessly in just one bowl. The use of sourdough discard not only reduces waste but also adds a moist texture and depth of flavor that elevates these muffins above standard blueberry options. With simple ingredients and minimal cleanup, they are perfect for busy mornings or leisurely brunches. Enjoy these versatile treats warm from the oven, topped with butter or your favorite jam!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup sugar (Maple/Cane/Coconut or Maple Syrup)
- 2 tsp baking powder
- ¼ tsp salt
- â…“ cup melted butter
- 1 egg
- â…” cup milk (or buttermilk)
- ½ cup sourdough discard
- 1 ½ to 2 cups blueberries (fresh or frozen)
- Streusel topping: ½ cup flour, ½ cup sugar, ¼ cup melted butter
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine melted butter, egg, milk, sourdough discard, and sugar until well mixed.
- Sprinkle flour, baking powder, and salt on top; gently mix until just combined.
- Toss blueberries in flour if using frozen; fold into the batter carefully.
- Grease or line a muffin tin; fill each cup about two-thirds full with batter.
- For streusel topping, mix flour, sugar, and melted butter until crumbly; sprinkle on top of each muffin.
- Bake for 29–30 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg