These sourdough blueberry muffins are light, moist and bursting with fresh blueberries! They're super quick and easy to make, and a great way to use up leftover sourdough discard!
Preheat your oven to 400°F and line a muffin tin with muffin liners.
In a small bowl, sift together the flour, almond flour, baking powder, cinnamon, and salt.
Then add about 2 tablespoons of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
In a large mixing bowl, whisk together the melted butter, sugar, and brown sugar.
Add in the eggs and vanilla and whisk until combined and smooth.
Then stir in the sourdough starter (or discard) and yogurt and whisk until fully incorporated.
Then fold in the dry ingredients.
Gently fold the blueberries into the batter along with any leftover flour in the bowl.
Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.
Bake at 400°F for about 25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove muffins and let cool on wire rack.
Notes
For mini muffins reduce the baking time to 15 minutes.Muffins will keep in an airtight container in the fridge for up to 3 days.