Quick Sourdough Discard Blueberry Muffins
These Quick Sourdough Discard Blueberry Muffins are a delightful treat, combining the sweetness of blueberries with the tangy flavor of sourdough discard in a soft, comforting muffin perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour provides structure
- 1 cup granulated sugar adds sweetness
- 2 teaspoons baking powder leavening agent for rise
- 0.5 teaspoon baking soda works with acidity for leavening
- 0.5 teaspoon salt enhances flavor
Wet Ingredients
- 0.5 cups unsalted butter, melted adds moisture and richness
- 0.5 cups sourdough discard contributes to flavor and moisture
- 0.75 cups sour cream or full-fat Greek yogurt adds creaminess and tang
- 1 large egg binds ingredients
- 1 teaspoon vanilla extract flavor enhancer
Additions
- 1.5 cups fresh blueberries adds sweetness and juiciness
- to taste granulated sugar for topping optional, for sweetness
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare your muffin tin by lining it with muffin liners or lightly grease it.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until thoroughly mixed.
- In a separate bowl, melt the unsalted butter and add the sourdough discard, sour cream, egg, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing.
- Gently fold in the fresh blueberries, being careful not to break them apart.
- Distribute the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle with granulated sugar if desired.
Baking
- Bake the muffins in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Be gentle when mixing to avoid tough muffins. Use room temperature ingredients for better emulsion, and measure flour correctly to ensure a fluffy texture.