Sourdough Blueberry Coffee Cake Muffins
These sourdough blueberry coffee cake muffins are sweet and buttery. Loaded with swirling cinnamon sugar and ripe blueberries, they're the best same day sourdough blueberry muffins.
Ingredients
Sourdough Blueberry Coffee Cake Batter
- ½ cup salted butter 1 stick, softened
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- ¾ cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all purpose flour + 1 Tablespoon for tossing with blueberries
- 1½ cups fresh blueberries
Cinnamon Sugar Filling & Topping
- 1½ cups brown sugar
- 5 Tablespoons all purpose flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter melted
Vanilla Glaze
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½-1 Tablespoon whole milk
Instructions
Cinnamon Sugar Filling & Topping
- Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.
Sourdough Blueberry Coffee Cake Batter
- Preheat your oven to 350℉ (175℃). Place bakery style muffin liners in muffin tin and set aside. See notes about how important big muffin liners are for this recipe.
- In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
- Add the baking powder and flour and mix until combined. Don't over mix; this will help your muffins be fluffier.
- Set aside a handful of blueberries for the topping. Toss the remaining blueberries in a bowl with 1 Tablespoon of flour. Drop flour-coated blueberries into batter and fold in gently with a spatula.
- Scoop spoonfuls of batter into the bottom of the muffin liners, filling to about halfway of the muffin tin. Add some of the cinnamon sugar mixture to each muffin and add another spoonful of batter on top. Crumble and press the remaining cinnamon sugar mixture onto the top of each muffin. Dot the top of each muffin with a couple blueberries, pressing them down gently. (You may not use all the batter; see note.)
- Bake for 25-35 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean.
Notes
- Baking cups - This recipe makes 12 JUMBO bakery-style muffins. The tulip style paper baking cups are super important for keeping the muffins in the cup as they rise.
- Leftover batter -These muffins will be huge. You may have some leftover batter. Don't fill the tulip liners to max capacity or the muffins will overflow as they rise. Fill the liners and leave some room for the muffins to expand as they bake.
- Adapt for smaller muffins - If you don’t have the tulip style paper baking cups, you can adapt this recipe to make more, smaller muffins. Simply use regular paper baking cups (make sure they won’t stick) and make 24 smaller muffins by adding less batter and filling to each muffin cup. Adjust baking time down to 15-20 minutes with smaller muffins.
- Blueberries - This recipe is best with fresh blueberries, but you can also use frozen if needed. Toss frozen blueberries in flour before adding to batter. You may need to increase baking time by 5-10 minutes if using frozen blueberries.