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
Scale
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
