Overnight Sourdough Blueberry Muffins

Delightful sourdough blueberry muffins that have been fermented overnight to give you the all the benefits of sourdough in a sweet to eat muffin!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Sourdough Recipes

Prep Time 20

Cook Time 20

Fermentation Time 12

Total Time 12 40

Servings

Calories 214kcal

Equipment

12 Hole Muffin Tin

Ingredients

For Overnight Ferment

50 g Sourdough Starter or Sourdough Discard
250 g All Purpose Flour
200 g Milk Cold

The Next Morning

2 Eggs
60 g Butter Melted
5 g Vanilla Extract (1 tsp)
50 g Brown Sugar (see notes for subs)
50 g White Sugar (see notes for subs)
9 g Baking Powder (1.5 level tsp)
4 g Salt
200 g Blueberries Fresh or Frozen

Instructions

The Night Before

Before you go to bed, mix the sourdough starter (or discard), flour and milk in a medium sized bowl. Stir until it forms a sticky dough and cover with plastic. Leave it on the counter to ferment overnight.
I use cold milk to ensure that the fermentation is prolonged a little and it's ready to make the muffins when I get up in the morning.

In The Morning

When you're ready to make the muffins, turn on the oven and preheat it to 180C / 350F.
Grease a 12 hole muffin tin with butter and set aside.
Whisk together the eggs, melted butter and vanilla until they are well combined.
Then add the brown and white sugar, baking powder and salt to the mixture and whisk until the sugar is dissolved and everything is well combined.
Now pour this batter into the fermented milk and flour. Use a whisk or metal spoon to combine the two batters. It can seem like they won't combine, but keep going, they will! The batter will be quite stretchy and feel different to a normal muffin batter.
Once the muffin batter is fully combined, carefully fold in the blueberries. You can use fresh or frozen (see notes below).
Now spoon the batter into your muffin tin. I choose not to use cupcake wrappers as I love the crispy outer you get without them.
Bake the muffins at 180C / 350F for approximately 20 minutes or until the tops are golden brown.

Notes

Blueberries - you can use fresh or frozen blueberries. I have used frozen in this recipe simply because of the cost of fresh blueberries in my part of the world. I also always have frozen blueberries on hands so these are an easy grab. You could also substitute frozen raspberries or even blackberries if you like.

Sugars - I have chosen to use 100g of sugar in this recipe because I love the crispy edges the white sugar brings and the flavor of the brown sugar. If you don't want to use that much sugar you can reduce it by up to half or you could use honey (50g is enough as honey is sweeter than sugar).

Nutrition