sourdough discard blueberry muffins

These Sourdough Discard Blueberry Muffins are the perfect way to use up leftover sourdough starter while creating a light, fluffy, and moist muffin. The tangy flavor from the sourdough discard balances beautifully with the sweet, juicy blueberries, making for an irresistible treat. These muffins are great for breakfast, snacks, or a sweet afternoon pick-me-up!

Sourdough Discard Blueberry Muffins Recipe

Preparation Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients:

Wet Ingredients:

• 1 cup sourdough discard (at room temperature)
• 1/2 cup milk (whole or any milk of your choice)
• 1/4 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar (or honey for a natural sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon (optional, for added warmth)

For the Blueberries:

• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Optional Topping:

• 2 tablespoons coarse sugar (for sprinkling on top of the muffins before baking)

Instructions:

Step 1: Preheat the Oven and Prepare the Muffin Pan

1. Preheat your oven to 375°F (190°C).
2. Grease a 12-cup muffin tin or line it with muffin liners for easy cleanup.

Step 2: Combine the Wet Ingredients

1. In a large mixing bowl, whisk together the sourdough discard, milk, vegetable oil, eggs, and vanilla extract until well combined.

Step 3: Mix the Dry Ingredients

1. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Make sure everything is well mixed to avoid clumps.

Step 4: Combine Wet and Dry Ingredients

1. Add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix, as this can make the muffins dense.
2. The batter should be thick but slightly lumpy. If it’s too thick, add a splash more milk to reach your desired consistency.

Step 5: Fold in the Blueberries

1. Gently fold the blueberries into the batter, taking care not to crush the berries. If you’re using frozen blueberries, fold them in frozen to prevent the batter from turning purple.

Step 6: Fill the Muffin Tin

1. Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 of the way full. For a bakery-style muffin, you can slightly overfill them to create a taller muffin.
2. If you’d like a sweet, crunchy topping, sprinkle the coarse sugar over the tops of the muffins.

Step 7: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
2. If the muffins are browning too quickly, you can cover them loosely with aluminum foil for the last 5-10 minutes of baking.

Step 8: Cool and Enjoy

1. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
2. Serve warm, or store them in an airtight container for up to 3 days at room temperature, or freeze them for later use.

Tips for Success:

• Sourdough discard consistency: If your sourdough discard is particularly thin, you may need to add a little extra flour to compensate for the extra liquid. Start by adding 1-2 tablespoons more flour if the batter seems too runny.
• Flour variation: You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more fiber.
• For fluffier muffins: Let the batter rest for 5-10 minutes before baking. This allows the flour to absorb the liquid and the baking powder to activate, leading to a fluffier texture.
• Frozen blueberries: If using frozen blueberries, be careful when folding them in to prevent the batter from turning purple. Keeping the blueberries frozen until right before adding them helps maintain their shape.
• Customize your muffins: You can mix in other fruits, such as raspberries or blackberries, or even nuts like walnuts or pecans for an added crunch.

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Nutritional Information (Per Muffin, based on 12 servings):

Calories: 180 kcal
Protein: 3g
Carbohydrates: 30g
Fiber: 1g
Sugar: 13g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 180mg
Iron: 6% of the Daily Value (DV)

Conclusion:

These Sourdough Discard Blueberry Muffins are a fantastic way to use up any leftover sourdough starter, while creating a soft, flavorful muffin that’s perfect for breakfast or a snack. The tang from the sourdough starter adds complexity to the sweetness of the blueberries, making each bite perfectly balanced. The optional cinnamon adds a warm, comforting spice that makes these muffins even more irresistible. They’re easy to make, versatile, and sure to be a hit with family and friends!