Sourdough Discard Blueberry Muffins
These moist and tender blueberry muffins are the perfect way to use up sourdough discard. The sourdough starter gives these muffins a slight tanginess that is quite addictive!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup sourdough discard
- 3/4 cup yogurt (I prefer whole yogurt)
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 4 tablespoons butter, melted and cooled
- 3/4 cup sugar
- Zest of one lemon
- 2 cups fresh blueberries (frozen works too)
For the topping (optional)
- 1/2 cup light brown sugar, packed
- 1/4 cup walnuts, finely chopped
- 1/2 teaspoon ground cinnamon
Instructions
Prep your tools. Preheat your oven to 400F and line your muffin tins with paper baking cups.
In a medium bowl, combine the dry ingredients. This includes the flour, salt, baking soda and baking powder. Mix well and set aside.
In a large bowl, combine the wet ingredients. This includes the sourdough discard, yogurt, vanilla, egg, butter, sugar and lemon zest. Mix well and set aside.
Remove 1 tablespoon of the dry ingredients and set side. We are going to mix this with the blueberries later to prevent them from sinking in the batter.
Slowly add the rest of dry ingredients to the wet ingredients. Mix until there are no traces of dry ingredients visible.
Prep the blueberries. In a medium bowl, combine the blueberries and the 1 tablespoon of dry ingredients that you set aside earlier. This will help prevent the berries from sinking in the muffins.
Add berries to batter and add to the muffin tin. Add the blueberries to the batter and mix until just combined. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
Want to add a topping? In a medium bowl mix up the crumb topping ingredients and sprinkle on the muffin batter just before baking.
Bake for 20 to 25 minutes. The muffins are done when golden and when the tops spring back when gently pressed with your finger.
Notes
- You can store these muffins on the counter for 3-4 days. Let them come to room temperature, then store in a ziploc bag or tupperware.
- You can freeze these muffins for up to 3 months. Let them come to room temperature, then wrap each muffin in saran wrap or plastic wrap. Place the wrapped muffins into a freezer safe container and place in the freezer.
Keywords: sourdough discard recipes, sourdough muffins