Sourdough Blueberry Whole Wheat Muffins

I always love a satisfying, hearty muffin to pair with breakfast, and these blueberry whole wheat muffins definitely fit the bill. The sweet bursts of blueberry perfectly complement the nutty, savory flavor of the whole wheat. For an extra touch of moistness, let the batter ferment overnight; it gives the muffins a lovely, tender texture. Of course, you can bake them the same day if you're short on time. I’ve included directions for either method. Give them a try and share your thoughts—I’d love to hear what you think!