Moist, easy to make, and a departure from the usual muffins. These Sourdough Blackberry Muffins have no sour taste, so everyone in the family loves them. The sourdough starter in the recipe gives them just the very slightest tang.
I always cut my blackberries in half for these, but you don’t have to if you like bigger pieces of fruit. If you don’t have coarse sugar on hand, regular is fine, but there’s something special about those big sparkly grains. Enjoy!
Sourdough Blackberry Muffins
- ¾ cup white sugar
- ⅓ cup vegetable oil can substitute with melted butter
- 1 egg
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons milk 2% or whole
- ½ cup sourdough starter
- 1¼ cup blackberries
- Coarse sparkling sugar for topping
- Prep. Preheat oven to 400°F with the rack in the center position. Line a muffin tin with paper liners.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add wet ingredients. Add the vegetable oil, milk, egg, and sourdough starter. Stir until just combined. Be careful not to over-mix; the batter will be thick.
- Add blackberries. Gently fold in the blackberries, ensuring they are evenly distributed.
- Assemble. Fill each muffin cup about ⅔ full with batter. Sprinkle the top of each muffin with a generous amount of coarse sparkling sugar.
- Bake. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffins should have golden tops when they are done. Serve warm or at room temperature.
These muffins have become my go-to treat whenever I need a little pick-me-up or when I have guests over. There’s something about the blend of sourdough tang and sweet blackberries that just makes my day. Last summer, I started baking these on Sunday mornings. It became a ritual.
My kids, initially skeptical about sourdough in muffins, were converted at the first bite. Now, they’re the one one of the most requested items for breakfast.
Key Ingredients and Tools
- Sourdough Starter. You can find sourdough starter in some grocery stores in the refrigerated section near other baking ingredients or you might need to make your own at home. It’s crucial for adding a unique tanginess and depth of flavor to the muffins that regular batter won’t have.
- Blackberries. These are usually available in the produce section of the grocery store or can be found frozen. They add a juicy, sweet, and slightly tart flavor to the muffins, complementing the sourdough’s tanginess.
- Coarse Sparkling Sugar. Look for this in the baking aisle alongside other decorating sugars and toppings. It gives the muffins a delightful crunch and a professional bakery-like finish.
If you’d prefer a different berry, like raspberry or black raspberry, that would be delicious too.
- Muffin Tin. A standard 12-cup muffin tin is essential for shaping and baking the muffins. It ensures even baking and the perfect portion size for each muffin.
- Paper Liners. Using paper liners in your muffin tin makes removal of the muffins easier and helps with cleanup. It also prevents the muffins from sticking to the tin.
- Mixing Bowls. You’ll need at least two mixing bowls, one for the dry ingredients and one for the wet, to ensure the ingredients are mixed properly before combining them. This helps to avoid overmixing the batter.
- Whisk. A whisk is crucial for combining the dry ingredients thoroughly and for mixing the wet ingredients before they are added to the dry. This helps to create a smooth, lump-free batter.
- Spatula. A spatula is necessary for folding the blackberries into the batter gently. It allows you to mix the berries evenly throughout the batter without crushing them.
Troubleshooting and Help
Can I use frozen blackberries instead of fresh ones?
Absolutely! Frozen blackberries work just fine in this recipe. Just don’t thaw them before you add them to the batter; this helps prevent the berries from bleeding too much color into the mix.
No sourdough starter? No problem. You can substitute with plain yogurt or buttermilk to get a bit of that tangy flavor, though the texture and taste won’t be quite the same. It’s a good workaround if you’re in a pinch.
These muffins taste best the day they’re made, but they’ll keep for up to two days at room temperature in an airtight container. If you want to keep them longer, you can freeze them and they’ll last for about a month. Just warm them up in the microwave or oven when you’re ready to enjoy.
Definitely! Feel free to mix in other fruits like raspberries or blueberries, or add nuts like walnuts or pecans for some crunch. Just keep the total amount of add-ins about the same to ensure the muffins bake evenly.
Overall, Don’t stress too much about following the recipe to the letter. It’s all about getting a delicious meal on the table that you and your loved ones will enjoy.
More Sourdough Breakfast Recipes to Love
It’s easy to discard your starter, make something yummy with it, and feed it. Make it a part of your morning routine with these recipes.
- My Sourdough Pancakes are super fluffy and make just enough for a few people.
- A super popular recipe, Sourdough Lemon Cake is glazed and delicious.
- For the waffle people, you’ll love these No-Wait Sourdough Waffles.
This recipe is a fantastic way to bring a little sweetness and tanginess to your table. With tips on how to make them perfectly, ideas for what to serve alongside, and advice on storing them for later, you’re all set to impress family and friends with your baking skills.