Quick Sourdough Discard Blueberry Muffins
These muffins combine the tangy flavor of sourdough discard with sweet, juicy blueberries, offering a delightful treat perfect for any time of the day.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Structure
- 1 cups granulated sugar Sweetness and moisture
- 2 teaspoons baking powder Leavening agent
- 0.5 teaspoons baking soda For additional leavening
- 0.5 teaspoons salt Enhances flavor
Wet Ingredients
- 0.5 cups unsalted butter, melted Moisture and richness
- 0.5 cups sourdough discard Adds tang and moisture
- 0.75 cups sour cream or full-fat Greek yogurt Adds creaminess and moisture
- 1 large egg Binding agent
- 1 teaspoon vanilla extract Flavor
Mix-ins
- 1.5 cups fresh blueberries Natural sweetness and juiciness
- granulated sugar for topping Optional, for a sweet finish
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare a 12-cup muffin tin by lining it with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a different bowl, mix the melted butter, sourdough discard, sour cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined.
- Carefully fold in the fresh blueberries, ensuring not to mash them.
Baking
- Divide the batter among the muffin cups, filling each about two-thirds full.
- If desired, sprinkle a little granulated sugar on top of each muffin.
- Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 15–20 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure all ingredients are at room temperature for better mixing and texture. Use fresh blueberries for optimal flavor.