Name: Sourdough Discard Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (187 g); 1 cup granulated sugar (200 g); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon table salt; ½ cup unsalted butter melted (113 g); ½ cup sourdough discard (105 g); ¾ cup sour cream or plain full-fat Greek yogurt (180 g); 1 large egg room temperature preferred; 1 teaspoon vanilla extract; 1 ½ cups fresh blueberries (210 g)

Use up your sourdough discard! Easy & delicious Sourdough Discard Blueberry Muffins recipe. Perfect for breakfast or a snack.

Tangy and bursting with blueberries, these Sourdough Blueberry Muffins are a delicious way to use your sourdough discard. Tender, flavorful, and easy to make, they’re perfect for a delightful breakfast or afternoon treat.

STEP-BY-STEP INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C).

2. Prepare the muffin tin by greasing it or lining it with paper liners.

3. In a large bowl whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl, mix the sourdough discard, melted butter, sugar, egg, vanilla extract, and milk until well combined.

5. Then add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.

6. Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them as they can turn the batter blue.

7. Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.

8. Place in the oven and bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

9. Allow the muffins to cool in the pan for 5 mins before moving them to a wire rack to cool completely.

Sourdough Discard Blueberry Muffins Ingredients

INGREDIENTS NEEDED:

1 ½ cups all-purpose flour (187 g)
1 cup granulated sugar (200 g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter melted (113 g)
½ cup sourdough discard (105 g)
¾ cup sour cream or plain full-fat Greek yogurt (180 g)
1 large egg at room temperature preferred
1 teaspoon vanilla extract
1 ½ cups fresh blueberries (210 g)

INSTRUCTIONS:

Preheat your oven to 375°F (190°C).
Prepare the muffin tin by greasing it or lining it with paper liners.
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the sourdough discard, melted butter, sugar, egg, vanilla extract, and milk until well combined.
Then add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.
Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them as they can turn the batter blue.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place in the oven and bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 mins before moving them to a wire rack to cool completely.

TIPS:

If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding color into the muffins.
You can sprinkle a bit of sugar on top of the muffins before baking for a sweet, crunchy topping.

FAQs:

Is it okay if I use whole wheat flour in this recipe?

Yes, you can substitute half of the all-purpose flour with whole wheat flour to add more fiber.

How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month.

Can I make these muffins vegan?

To make them vegan, use a plant-based milk and butter substitute, and replace the egg with a flax egg.

What can I use instead of blueberries?

Feel free to substitute blueberries with other berries like raspberries or chopped strawberries.

Yield: 12

Sourdough Discard Blueberry Muffins

Use up your sourdough discard! Easy & delicious Sourdough Discard Blueberry Muffins recipe. Perfect for breakfast or a snack.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 ½ cups all-purpose flour (187 g)
1 cup granulated sugar (200 g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter melted (113 g)
½ cup sourdough discard (105 g)
¾ cup sour cream or plain full-fat Greek yogurt (180 g)
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 ½ cups fresh blueberries (210 g)

Instructions

Preheat your oven to 375°F (190°C).
Prepare the muffin tin by greasing it or lining it with paper liners.
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the sourdough starter, melted butter, sugar, egg, vanilla extract, and milk until well combined.
Then add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.
Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them as they can turn the batter blue.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place in the oven and bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 mins before moving them to a wire rack to cool completely.