Homemade Overnight Sourdough Blueberry Muffins Recipe

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Homemade Overnight Sourdough Blueberry Muffins Recipe


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  • Details: The next morning, preheat your oven to 375°F (190°C). While the oven heats, grease a 12-cup muffin tin with non-stick spray or line with paper liners. This ensures easy removal and prevents sticking.
  • Tip: For even baking, place the oven rack in the middle position. Test your oven temperature with an oven thermometer if it runs hot or cold.
  • Time: 10 minutes.


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Can I use frozen blueberries instead of fresh in blueberry muffins?

Yes, frozen blueberries work well. Don’t thaw them before adding to prevent excess moisture, which can make the batter watery.

How do I know if my sourdough starter is active?

An active starter should be bubbly, doubled in size, and have a slightly sour smell. Feed it 4-6 hours before using if it’s been stored in the fridge.

Can I make gluten-free blueberry muffins?

Yes, substitute all-purpose flour with a gluten-free flour blend. Add 1/2 tsp xanthan gum if the blend doesn’t include it for better structure.

How long can the muffins batter sit before baking?

The batter can sit for 8-12 hours at room temperature. Beyond that, refrigerate it and use within 24 hours for best results.

Why did my muffins sink in the middle?

This could be due to overmixing, too much baking soda, or opening the oven door too early. Ensure accurate measurements and avoid disturbances during baking.

Homemade Overnight Sourdough Blueberry Muffins Recipe

Meriem
Are you looking for a delightful breakfast or brunch option that combines the tangy goodness of sourdough with the sweet burst of fresh blueberries? Our Overnight Sourdough Blueberry Muffins are not only easy to prepare but also packed with flavor and nutrition.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 12 hours
Servings 12
Calories 220 kcal

Ingredients
  

  • 1 cup active sourdough starter
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup fresh blueberries
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter melted

Instructions
 

  • In a large bowl, mix the sourdough starter with milk until smooth. 🍞🥛
  • Add flour, sugar, baking soda, and salt, stirring until a thick batter forms. 🍚🍬🧁🧂
  • Gently fold in the blueberries and melted butter, being careful not to crush the berries. 🍇🧈
  • Cover the bowl and let the batter rise overnight at room temperature for 8-12 hours. ⏲️
  • Preheat the oven to 375°F (190°C), spoon the batter into a greased muffin tin, and bake for 25 minutes or until golden.
Recipe verified✅ by Johnny Butterhands

Chef Johnny Butterhands, named by a friend for his slippery pan-handling, crafts delicious, creative dishes with a warm, inviting flair.

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