A batch of freshly baked berry muffins sits on a wooden tray. The muffins are golden brown with a light cinnamon sugar topping, housed in colorful blue and yellow paper liners.
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Sourdough Berry Muffins

These sourdough berry muffins are perfect for breakfast, brunch, or as a sweet snack. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and produces moist, fluffy, and flavorful muffins every time.

Three berry muffins on a white plate, with one muffin partially unwrapped and topped with a pat of butter.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200 grams)

Wet Ingredients

  • 1 cup sourdough starter, fed or discard (276 grams)
  • 1/2 cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (120 grams) (any type)

Add-ins

  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • Optional: 1 tablespoon lemon zest

Topping (optional):

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon 

Tools You’ll Need

  • Kitchen scale (for precise measurements)
  • Mixing bowls (one medium, one large)
  • Whisk
  • Muffin tin
  • Paper liners or cooking spray
  • Spatula for folding
  • Measuring cups and spoons
  • Wire rack for cooling

Instructions

  1. Preheat Your Oven. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
  3. Combine Wet Ingredients. In a large bowl, mix the sourdough starter, melted coconut oil, eggs, vanilla extract, and milk until well combined.
  4. Mix Wet and Dry. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep your muffins light and tender.
  5. Add Berries. Gently fold in the blueberries and raspberries (and lemon zest if using) to ensure even distribution throughout the batter.
  6. Fill Muffin Tin. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Add Topping (Optional). For a sweet, crunchy topping, mix the sugar and cinnamon together and sprinkle it over the top of each muffin.
  8. Bake. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Enjoy. Serve these delightful muffins warm or at room temperature. They’re perfect for breakfast, a mid-morning snack, or a sweet treat anytime!
Two trays of freshly baked berry muffins, with golden brown tops, cooling in the muffin tins.

Betty’s Pro Tips

  • Sourdough Starter. You can use either fed (active) sourdough starter or discard. If using discard, the muffins will have a slightly tangier flavor, which pairs beautifully with the sweetness of the berries.
  • Berries. If using frozen berries, do not thaw them before adding to the batter. This prevents them from releasing too much juice and turning the muffins blue or pink.
  • Coconut Oil. Ensure your coconut oil is melted but not hot. If it’s too warm, it can cook the eggs when mixed.
  • Avoid Overmixing. Stir the wet and dry ingredients together until just combined. Overmixing can lead to dense muffins.
  • Storage. These muffins are best eaten fresh but can be stored in an airtight container for up to 3 days. They also freeze well for up to a month.

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