Sort ingredients
sweetman
QR Code
Listen
Pdf
Preheat your oven to 425°F and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and baking soda. Set that aside for a minute.
In a large bowl, whisk the melted butter, sourdough starter, egg, sour cream, sugar, and vanilla extract until the mixture looks smooth and creamy.
Add the dry ingredients to the wet mixture and stir gently until combined.
Gently fold in the blueberries, being careful not to overmix.
Spoon the batter evenly into the prepared muffin cups, filling each nearly to the top.
Sprinkle a little turbinado sugar on each muffin for a crunchy, golden finish.
Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 375°F and continue baking for another 15–18 minutes.
Let them cool in the pan for about five minutes, then move them to a wire rack to finish cooling completely.