Sourdough Discard Blueberry Muffins
These sourdough discard blueberry muffins are the perfect way to use up extra starter while baking something warm and delicious for breakfast! They're springy but tender and packed with juicy blueberries—ideal for a cozy weekend brunch or after school snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (105 g) sourdough discard
- 8 tablespoons (1 stick) butter melted
- 3/4 cup Greek yogurt or sour cream
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F. Place cupcake liners in each well of a 12-well muffin tin and set aside.
- Whisk the dry ingredients together in a large mixing bowl: add the flour, sugar, baking powder, and baking soda. Stir until combined.
- Weigh the sourdough starter in a separate bowl. Add the sour cream and melted butter and stir them in. This helps cool the butter down before you add the egg.
- Add the egg and vanilla to the sourdough bowl. Whisk them in until smooth.
- Pour the sourdough mixture into the bowl of flour. Gently fold everything together. Do not overmix the muffins, stop as soon as everything is combined.
- Using a small table spoon, scoop a little muffin batter into each muffin well. Sprinkle some fresh blueberries over the top. Continue to spoon batter and layer blueberries until the batter has been evenly divided among the wells. This helps prevent your muffins from turning purple from blueberry juices.
- Bake the muffins for 20 - 25 minutes. The tops should be golden brown and a toothpick should have crumbs clinging when poked in the middle of a muffin.
- Let the blueberry muffins cool for 10 minutes in the pan before transferring to a wire rack.