Air Fryer Sourdough Blueberry Muffins
Description
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!
Ingredients
Sourdough Blueberry Muffins:
- 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
Streusel Topping:
- 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)
Instructions
- 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.
Equipment
- Muffin Tin
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.
Nutrition
Serving: 1ServingCalories: 253kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 280mgPotassium: 56mgFiber: 1gSugar: 23gVitamin A: 315IUVitamin C: 1mgCalcium: 80mgIron: 1mg