Blueberry Muffins
Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Total Time: 40-45 minutes
Servings: 12 muffins
Intensity: Easy
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sourdough discard
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Turbinado sugar, for sprinkling (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients:
- In another bowl, whisk together the sourdough discard, melted butter, milk, egg, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Add Blueberries:
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake Muffins:
- If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy topping. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Nutritional Information (per serving):
- Calories: 160 kcal
- Protein: 2g
- Carbohydrates: 27g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 110mg
- Fiber: 1g
- Sugar: 13g
- Enjoy:
- Serve these delicious sourdough discard blueberry muffins for breakfast, brunch, or as a tasty snack any time of the day!
