Moist Sourdough Blueberry Muffins : Easy Discard Recipe with Burst of Berries Recipe
Introduction
These Moist Sourdough Blueberry Muffins are a delightful way to use your sourdough discard while enjoying a burst of fresh berries in every bite. Soft, tender, and easy to make, they are perfect for breakfast or a wholesome snack.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup milk
- 1 egg
- ⅓ cup oil or melted butter
- 1 cup fresh or frozen blueberries
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Step 3: In a separate bowl, mix the sourdough discard, milk, egg, oil (or melted butter), and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix. Fold in the blueberries gently.
- Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full. This should make about 10 to 12 muffins.
- Step 6: Bake for 18 to 22 minutes, or until the muffin tops turn golden and a toothpick inserted in the center comes out clean.
- Step 7: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, zest a lemon and add it to the batter along with the blueberries.
- Use frozen blueberries straight from the freezer to prevent the batter from turning blue.
- Substitute the oil with melted coconut oil for a subtle tropical note.
- Don’t overmix the batter to keep the muffins light and tender.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the microwave for about 15 seconds for a warm treat. For longer storage, freeze the muffins in a sealed bag for up to 3 months; thaw before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of all-purpose flour?
All-purpose flour is recommended for the best texture, but you can substitute with whole wheat flour. Note that whole wheat may make the muffins denser and alter the flavor slightly.
Do I need to thaw frozen blueberries before using them?
No need to thaw frozen blueberries. Adding them frozen helps prevent the batter from turning purple-blue and keeps the berries intact during baking.
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Moist Sourdough Blueberry Muffins : Easy Discard Recipe with Burst of Berries Recipe
- Total Time: 30 minutes
- Yield: 10–12 muffins 1x
- Diet: Vegetarian
Description
These Moist Sourdough Blueberry Muffins are an easy and delicious way to use sourdough discard, bursting with fresh or frozen blueberries. Perfectly tender and flavorful, these muffins bake up golden and moist in just 30 minutes, making them a fantastic breakfast or snack option.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup sourdough discard (unfed)
- ½ cup milk
- 1 egg
- ⅓ cup oil or melted butter
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it well to ensure the muffins don’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, combine the sourdough discard, milk, egg, oil (or melted butter), and vanilla extract, whisking until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix, as this preserves the muffins’ tender texture.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full. This recipe yields roughly 10 to 12 muffins.
- Bake the muffins: Bake in the preheated oven for 18–22 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, avoid overmixing the batter once wet and dry ingredients are combined.
- Use fresh or frozen blueberries interchangeably—no need to thaw frozen berries before adding.
- You can substitute oil with melted butter for a richer flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins are a great way to use sourdough discard, reducing food waste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: sourdough discard muffins, blueberry muffins, easy breakfast muffins, sourdough baking, berry muffins, quick muffins
