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Overnight Sourdough Recipe for Blueberry Muffins

Overnight Sourdough Blueberry Muffins

Rocky Hedge Farm
Overnight sourdough blueberry muffins are sweet, moist and the perfect
treat for breakfast. Made with natural, healthy ingredients like honey,
this is a must try recipe.

5 from 3 votes
Course Breakfast
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 1 cup fed sourdough
  • 2 cup flour
  • 1/2 to 3/4 cup milk
  • 1/2 cup butter
  • 2 large eggs, whisked
  • 1 tsp celtic salt
  • 1/2 cup honey
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups blueberries

Instructions
 

  • The night before, in a bowl, combine sourdough, flour and milk until
    combined. Cover and leave on the counter overnight to ferment.
  • The next morning, mix the baking soda and baking powder to the overnight sourdough mixture. Mix well and set aside.
  • In a medium bowl, combine the melted butter, cinnamon, whisked eggs, salt and honey. Mix until combined.
  • Add the sourdough mixture to the liquid mixture. Stir to combine. This
    step can take a bit to get it all combined, but it will come together.
    Next, add the blueberries and gently stir to combine them into the
    dough.
  • Finally, line a muffin tin with cupcake liners and fill 3/4 full.
    Bake at 375 degrees for 25-30 minutes or until just slightly brown on
    the top. Remove from oven and transfer the muffins to a cooling rack to
    cool.

Notes

If the idea of mixing in milk and leaving it to set out overnight in the sourdough mixture concerns you, simply use water instead of milk.
If you want the muffins to be sweeter, increase the amount of honey used to 1 cup instead of 1/2 cup.
Keyword Muffins, Sourdough