The Best Patriotic Sourdough Muffins (Red, White, and Blue)
These patriotic sourdough muffins are soft, fluffy, and packed with fresh red and blueberries. Made with sourdough discard and an added touch of sweetness with white chocolate chips, they're an easy, kid-friendly treat perfect for summer holidays like the 4th of July, Memorial Day, and Labor Day.
Equipment
- Stand Mixer (optional)
- 2 Large bowls one for wet and dry ingredients
- Whisk
- Silicon spatula or folding in the chocolate and berries
- Muffin tin
- Muffin tin liners
Ingredients
Dry Ingredients
- 2 cups (256g) Bread Flour - You can sub with all-purpose
- 2 tsp (20g) Baking powder
- ½ tsp (5g) Baking soda
- 1 tsp (10g) Salt
- 1 cup Blueberries
- 1 cup Raspberries
- 1 cup White chocolate chips
Wet Ingredients
- ½ cup (100g) Granulated sugar
- ½ cup (100g) Brown sugar
- 1 tsp Vanilla extract
- ¼ cup (90g) Avocado oil - You can also sub with coconut oil melted
- 1½ cups (205g) Sourdough starter
- ¼ cup (60 g) Milk
- 2 Eggs
Quick Icing
- 1 cup Powdered sugar
- 2 tbsp Water
- Red, white, and blue sprinkles (optional)
- 1 Ziploc bag for piping bag
- 1 Scissors to cut a hole at the bottom of the bag.
Instructions
- Preheat your oven to 400 degrees. Add the muffin liners to your muffin tin and set aside.
- Add flour, baking powder, baking soda, salt to a bowl and whisk together.
- In another bowl or your stand mixer, add granulated sugar, brown sugar, vanilla extract, avocado or coconut oil (melted), sourdough starter, milk, and the egg and whisk together until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients until the batter comes together.
- Next, add the blueberries, raspberries, and white chocolate chips to the bowl.
- Take a silicon spatula and gently fold the berries and chocolate into the batter.
- Take an ice cream scoop or cookie scoop and add the sourdough muffin batter to the lined muffin tin.
- Bake the patriotic sourdough muffins at 400 degrees for 25-30 minutes.
- Stick a knife in the center of the patriotic sourdough muffins to check if they are baked through. If the knife comes out clean, they are done.
- Allow the patriotic sourdough muffins to cool for 5 - 10 minutes.
- For the icing, add powdered sugar and water to a bowl and whisk together. It's as easy as that!
- Pour the icing into a ziploc bag and cut a tiny hole at the bottom. This will be your homemade piping bag for the icing.
- Drizzle the icing on top of the patriotic sourdough muffins and add some festive sprinkles on top.
Notes
Storage - The best patriotic sourdough muffins can be stored in the fridge for about 5 days and in the freezer for up to 3 months.
Tips:
- Mix the sourdough starter well with the wet ingredients first, then add the dry ingredients. This will ensure that the sourdough starter is well-incorporated throughout the entire recipe.
- Fold in the berries and chocolate once the batter comes together. This will make sure the berries are incorporated but not crushed by the paddle on a stand mixer.