When my youngest son asked me to bake blueberry muffins recently, I couldn’t find a recipe that had everything I wanted – especially one that fermented both the muffins and the streusel topping. So, I set out to create my own. And trust me, they are worth effort and the wait.
These long-fermented sourdough blueberry muffins are truly next-level. The extended fermentation process not only enhances the depth of flavor but also helps break down gluten and phytic acid, making them easier to digest and improving nutrient absorption. Fermenting the streusel topping adds an extra layer of nutrient density and gives it an even richer, more satisfying crunch.
The result? A perfectly fluffy, tender crumb with just the right balance of sweetness from the sauce, bursts of juicy blueberries, and my favorite part—the irresistibly crunchy, buttery streusel topping. Absolute perfection!
Download the full recipe here:
Leave a Reply
Your email is safe with us.