Air Fryer Sourdough Blueberry Muffins are a great and delicious way to start any morning! Mae with streusel toppings, these will soon become one of your air fryer favorites!
Wonderful blueberry muffins. The recipe is built using sourdough discard/starter in the batter and includes instructions for converting to the recipe without sourdough discard. Muffins are loaded with blueberries and moist, flavorful dough with a crispy, buttery streusel topping.
Do you love the taste of fresh blueberries? Do they make your mouth water just thinking about them! If so, then these muffins are for YOU. Made with sourdough starter and topped off beautifully with a crunchy crumble that covers every bite in a delicious burst of flavor – who could resist such temptation?!
Muffin lovers will go wild over this bakery-style recipe because not only do I promise an amazing texture (so tender!), but also the topping is truly amazing!
If you have never made muffins in the Air Fryer, this is the perfect recipe for you to start with; they are light, tender, and delicious! If you love getting a muffin at the bakery, this is the recipe for you!
I love making muffins in the Air Fryer! They are so good!
My favorite Air Fryer Muffin Recipes are AIR FRYER BERRY CREAM MUFFINS, AIR FRYER TRADER JOE’S BANANA BREAD MUFFINS, AIR FRYER BLUEBERRY MUFFIN MUG CAKE, and AIR FRYER COPYCAT PANERA WILD BLUEBERRY MUFFINS.
What Are Sourdough Muffins?
Sourdough muffins are a delicious and easy recipe that home cooks and professional chefs alike will love. The sourdough bread is made from a starter dough which includes flour, water, and yeast. This bread has a tangy flavor that many people enjoy. It can also be eaten in toast or sandwiches when there isn’t enough time to bake it into muffins!
Ingredients Needed For Air Fryer Sourdough Blueberry Muffins
- All-Purpose Flour
- Salt
- Baking Powder
- Sourdough Starter
- Eggs
- Butter
- Granulated Sugar
- Pure Vanilla Extract
- Milk
- Blueberries
- Light Brown Sugar
- Heavy Whipping Cream
How To Make Air Fryer Sourdough Blueberry Muffins
Line your muffin pan with cupcake liners or spray with non-stick cooking spray. In a large mixing bowl, beat or whisk together sourdough starter, eggs, the melted butter, sugar, vanilla extract, and milk.
Take 1 tablespoon out of the ½ cup of flour and mix it with the blueberries. Sift together flour, salt, and baking powder in a small bowl and set aside. Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.
Gently fold the blueberries into the muffin batter—divide the batter between the muffin cups in the prepared pan.
How To Make The Streusel
Mix flour, baking powder, sugar, and brown sugar. Use a pastry blender or a fork to cut the butter into the flour mixture to form small crumbs. Add heavy cream and stir to combine into larger clumps.
Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like. Bake for 10 to 12 minutes at 325°F, bake until a toothpick inserted in the center of the muffins comes out; clean the tops are golden brown.
Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
Recipe Notes:
- Over-stirring the batter will make the muffins too tough.
- The sourdough starter serves as a flavoring in these muffins. It doesn’t create leavening qualities.
- Substitute unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Put frozen blueberries directly from the freezer into your batter (toss with a tablespoon of flour first).
- You can easily substitute some additional flour and milk for the sourdough starter if you want to make regular muffins. Use 2 cups of flour and ½ cup milk rather than the measurements in the recipe – and omit the sourdough starter.
- Mixing the blueberries with a bit of flour helps them stay suspended throughout the muffin batter rather than sinking to the bottom.
- If the streusel on top of the muffins is getting too dark and the muffin batter isn’t cooked through yet, place a piece of aluminum foil over the tops of the muffins while they finish cooking.
How To Store And Freeze
These muffins will keep at room temperature for about 2 to 3 days.
For any longer, freeze these muffins. Let them cool to room temperature and then place into a freezer bag or freezer-safe container. They will last for 2 to 3 months.
Thaw at room temperate or overnight in the refrigerator. Heat them in the microwave or the air fryer until warmed through.
MORE AIR FRYER MUFFIN RECIPES:
- AIR FRYER BERRY CREAM MUFFINS
- AIR FRYER TRADER JOE’S BANANA BREAD MUFFINS
- EASY AIR FRYER BLUEBERRY MUFFIN MUG CAKE
- AIR FRYER BLUEBERRY MIX MUFFINS
- AIR FRYER COPYCAT PANERA WILD BLUEBERRY MUFFINS
- EASY AIR FRYER CINNAMON SUGAR DONUT MUFFINS
DON’T FORGET TO PIN:
Air Fryer Sourdough Blueberry Muffins are a great and delicious way to start any morning! Mae with streusel toppings, these will soon become one of your air fryer favorites!
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup sourdough starter
- 2 large eggs
- 1/4 cup salted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup fresh blueberries, rinsed and dried
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup salted butter
- 1 tablespoon heavy whipping cream (or milk)
-
Line your muffin pan with cupcake liners or spray with non-stick cooking spray. In a large mixing bowl, beat or whisk together sourdough starter, eggs, the melted butter, sugar, vanilla extract, and milk.
-
Take 1 tablespoon out of the ½ cup of flour and mix it with the blueberries. Sift together flour, salt, and baking powder in a small bowl and set aside. Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.
-
Gently fold the blueberries into the muffin batter—divide the batter between the muffin cups in the prepared pan.
-
Mix flour, baking powder, sugar, and brown sugar. Use a pastry blender or a fork to cut the butter into the flour mixture to form small crumbs. Add heavy cream and stir to combine into larger clumps.
-
Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like. Bake for 10 to 12 minutes at 325°F, bake until a toothpick inserted in the center of the muffins comes out; clean until the tops are golden brown.
-
Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
-
Plate, serve, and enjoy!
- Over-stirring the batter will make the muffins too tough.
- The sourdough starter serves as a flavoring in these muffins. It doesn’t create leavening qualities.
- Substitute unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Put frozen blueberries directly from the freezer into your batter (toss with a tablespoon of flour first).
- You can easily substitute some additional flour and milk for the sourdough starter if you want to make regular muffins. Use 2 cups of flour and ½ cup milk rather than the measurements in the recipe – and omit the sourdough starter. Mixing the blueberries with a bit of flour helps them stay suspended throughout the muffin batter rather than sinking to the bottom.
- If the streusel on top of the muffins is getting too dark and the muffin batter isn’t cooked through yet, place a piece of aluminum foil over the tops of the muffins while they finish cooking.
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