Description
Discover how to transform your sourdough discard into delectable blueberry muffins with this easy recipe. These muffins are a delightful fusion of tangy sourdough and sweet blueberries, resulting in a moist, flavorful treat that’s perfect for any time of day.
Ingredients
Scale
- 1½ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- ½ cup (105 g) sourdough discard
- ¾ cup (180 g) sour cream or plain full-fat Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (210 g) fresh blueberries
- Granulated sugar for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-count muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted butter, sourdough discard, sour cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Sprinkle a little granulated sugar on top of each muffin for a sweet finish.
- Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 244 kcal per muffin
- Sugar: 17 g
- Sodium: 199 mg
- Fat: 10.5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 43 mg