Sourdough Blueberry Cheesecake Muffins
Soft, tender, perfectly sweet, a taste of spring and summer: That's the best way to describe these sourdough blueberry cheesecake muffins! They're made with wholesome ingredients and dried blueberries for the perfect bakery-style flavor. P.S. These muffins are so much better than the Martha White pre-made mix!
Ingredients
- 2 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cup all-purpose flour
- 3/4 cup cane sugar
- 1 cup dried blueberries
- 4 oz plain cream cheese
- 1/3 cup sourdough discard (aka unfed starter)
- 1/4 cup avocado oil (or melted butter)
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 375 degrees Fahrenheit. (If you’re long fermenting the batter wait to do this)
- In a large mixing bowl, add baking powder, salt, flour, cane sugar, and dried blueberries. Stir to combine. Ensure blueberries are coated in flour mix.
- Tear cream cheese into really small chunks with your fingers and add to flour mixture. Stir to evenly combine until each piece is coated in the dry mixture.
- Add in sourdough discard, avocado oil (or melted butter), egg, vanilla, and milk. Whisk until everything is combined. Avoid over-mixing the batter.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
- To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners. If using the butter & flour grease the top of the pan too.
- Fill each liner all of the way full. Just leaving a tiny bit of room from the top (1-2 cm)
- Bake at 375 degrees Fahrenheit for 22-25 minutes or until a toothpick comes out clean.
- Take out of the oven and place pan on a cooling rack. Let cool for 5 minutes before removing muffins. Enjoy when ready!
Video
Notes
When choosing dried blueberries, try to find one that doesn't have additives.
How to Store
Once the muffins have completely cooled, store them in an airtight container in the fridge. They'll last for 3-5 days. Because of the cream cheese it's best to store chilled.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!