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Sourdough Blueberry Cheesecake Muffins

Sourdough Blueberry Cheesecake Muffins for Happy Mornings

Delicious Sourdough Blueberry Cheesecake Muffins made with wholesome ingredients, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Long Fermentation 24 minutes
Total Time 1 hour 4 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 tbsp Baking Powder Provides leavening for a light texture; ensure freshness for best results.
  • 1/2 tsp Salt Enhances flavor; use kosher or sea salt for optimal taste.
  • 2 cups All-Purpose Flour Acts as the main structure; substitute with a gluten-free blend if desired.
  • 3/4 cup Cane Sugar Sweetens the muffins; can be swapped with coconut sugar.
  • 1 cup Dried Blueberries Adds sweetness and texture; opt for additive-free varieties.
  • 8 oz Plain Cream Cheese Contributes richness; Neufchâtel cheese is a great lower-fat option.
  • 1 cup Sourdough Discard Introduces a lovely tang; unfed starter works well.
  • 1/4 cup Avocado Oil Keeps the muffins moist; melted butter is a valid substitution.
  • 1 Egg Binds the ingredients; room temperature is best.
  • 1 tsp Pure Vanilla Extract Infuses depth of flavor; choose fresh extract.
  • 1/2 cup Milk Increases moisture; both dairy and plant-based alternatives can be used.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing it or lining it with paper liners.
  2. In a large mixing bowl, whisk together baking powder, salt, all-purpose flour, cane sugar, and dried blueberries.
  3. Tear the plain cream cheese into small pieces and fold it into the dry mixture until evenly distributed.
  4. In a separate bowl, whisk together sourdough discard, avocado oil, egg, vanilla extract, and milk until just combined.
  5. Combine the wet and dry ingredients, folding gently until just blended.
  6. Optionally cover the batter and refrigerate for 12-24 hours to enhance flavor.
  7. Fill each muffin cup almost to the top with the batter.
  8. Bake in the preheated oven for 22-25 minutes until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins are a perfect balance of creamy cheesecake and sweet blueberries, ideal for breakfast or a snack.

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