Description
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.
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 220 per muffin
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg