Moist Sourdough Blueberry Muffins
These Moist Sourdough Blueberry Muffins are fluffy and delicious, perfect for breakfast or a snack. They make great use of sourdough discard, offering a burst of blueberry flavor in every bite.
Ingredients
For the Muffins
- 1 cup sourdough discard (unfed) adds moisture and flavor
- 1.5 cups all-purpose flour provides structure
- 0.5 cups sugar adds sweetness
- 2 tsp baking powder leavening agent
- 0.5 tsp baking soda helps with rise
- 0.25 tsp salt enhances flavor
- 1 tsp vanilla extract adds aroma
- 0.5 cups milk moisture and richness
- 1 large egg binds ingredients
- 0.33 cups oil or melted butter adds moisture
- 1 cup fresh or frozen blueberries provides natural sweetness and juiciness
Instructions
Preparation
- Preheat your oven to 375°F.
- Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
- In a mixing bowl, combine the sourdough discard and sugar, stirring until well blended.
- Add oil or melted butter, milk, egg, and vanilla extract to the sourdough discard mixture and stir until uniform.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the blueberries.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake the muffins in the preheated oven for 18 to 20 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Once baked, allow them to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Ensure sourdough discard is at room temperature for easier mixing. Avoid overmixing the batter for tender muffins. Frozen blueberries can be used without thawing.