Sourdough Blueberry Coffee Cake Muffins
Quite a long name huh? Well I had to describe it perfectly. The great thing about these muffins is the versatility. You could totally omit the blueberries in general or replace with another fruit.
Learn how I created these Sourdough Blueberry Coffeecake Muffins that get devoured in my house!
If your new to Sourdough and would like to learn more please click HERE where I’ll show you exactly how to start. I absolutely love Sourdough for the health reasons – when allowing a naturally occurring yeast break down the gluten it’s much easier for our bodies to handle the flour & gluten.
Makes 24 Muffins
Favorite Muffin & Cupcake Liners– Seriously! They are amazing, they don’t stick, they are made with unbleached parchment paper, looks pretty and you can double the amount of filling in each one! This recipe makes 12-18 if your using these liners, 24 if not.
The Night Before:
Mix together either by hand or a stand mixer with the paddle attachment.
- 1 Cup Starter – does not have to be fully active
- 8 Tablespoons melted Butter <— Make Your Own
- 1 Tablespoon Vanilla <– make your own
- ½ Cinnamon
- ½ Cup Sugar
- 1 Cup Buttermilk
- 2 Cups Flour
Cover & let stand overnight
Grab organic flour from an Azure Standard Drop near you! Check it ou!
The Next Day:
Mix together in a separate small bowl
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Pour over the batter and mix in to fully incorporate
Add in:
- 2 Eggs
- Mix again to fully incorporate
Fold in:
- 1.5 Cups blueberries
Crumb Topping (Mix together)
- Melt 3 Tablespoons Butter
- ½ Flour
- ½ Cup Sugar
Using an ice cream scoop place scoopfuls into muffin tins that have been slightly sprayed or use cupcake liners. Sprinkle the crumb topping on each muffins and lightly press in.
Bake in a preheated oven at 375 Degrees F for approx. 25-30 minutes.
Muffins are done when a toothpick comes out clean. Let cool & Enjoy!
a version without the blueberries- delicious coffee cake muffins!
Wanting more Sourdough- Click HERE
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