Easy Sourdough Discard Blueberry Muffins
Delightful muffins made with sourdough starter discard and bursting with the sweet flavor of blueberries, perfect for any time of the day.
Ingredients
Wet Ingredients
- 3 tbsp sour cream (full-fat for best results)
- 1 cup blueberries (fresh or frozen, do not thaw pre-frozen berries)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 8 tbsp melted butter
- 1/2 cup sourdough starter discard
- 1/2 lemon zested
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Topping
- 1/2 cup all-purpose flour
- 3 tbsp melted butter
- 1/2 cup granulated sugar
Instructions
Preparation
- Prepare the muffin tin by greasing the muffin cups or lining them with muffin liners.
- In a large mixing bowl, blend the sour cream, granulated sugar, and vanilla extract until smooth.
- Incorporate the eggs one at a time, whisking after each addition until combined.
- Add the melted butter and sourdough starter discard, mixing until well combined.
- Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold the dry mixture into the wet mixture using a rubber spatula until no dry flour remains.
- Gently fold in the blueberries.
- Fill each muffin cup two-thirds full with batter.
- Prepare the topping by mixing flour, melted butter, and sugar until crumbly and sprinkle over the batter.
Baking
- Bake the muffins in a preheated oven until golden brown and a toothpick inserted comes out clean.
Notes
Ensure your eggs are at room temperature for best results. Mix until just combined to avoid dense muffins. Use fresh blueberries for optimal flavor.