Sourdough Berry Muffins That Make Mornings Magical

Sourdough Berry Muffins combine tangy sourdough with sweet berries for a delightful breakfast treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

1 cup sourdough starter Use a well-fed starter for optimal results.
0.5 cup sour cream Can substitute Greek yogurt.
0.5 cup blueberries Fresh preferred, but frozen can work.
0.5 cup raspberries Fresh preferred, but frozen can work.

For Optional Add-ins

0.5 cup chocolate chips Optional for a decadent twist.
1 tablespoon citrus zest Add lemon or orange zest for extra flavor.
1 cup vanilla glaze Optional for drizzling over cooled muffins.

Equipment

Oven
muffin tin
Mixing Bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prepare your muffin tins by greasing them or lining them with paper liners.
In a large mixing bowl, combine 1 cup of sourdough starter with 0.5 cup of sour cream and mix until smooth.
Gently fold in 0.5 cup of blueberries and 0.5 cup of raspberries into the batter using a spatula.
Spoon the batter into your prepared muffin tins, filling each cup about two-thirds full.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Check with a toothpick for doneness.
Cool the muffins for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use fresh ingredients for best results. Avoid overmixing the batter and make sure to cool completely to maintain their fluffy texture.

Tried this recipe?

Let us know how it was!