Sourdough Discard Blueberry Muffins
Delicious blueberry muffins with a hint of sourdough for added flavor and tenderness, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 210 g All-purpose flour (1 ¾ cups) provides structure
- ½ tsp Kosher Salt (enhances flavor)
- 2 tsp Baking Powder (adds leavening)
- 1 TBS Lemon Zest (optional, from one lemon, adds brightness)
Wet Ingredients
- 165 g Granulated Sugar (¾ cup, plus more for topping, sweetness)
- 50 g Light Brown Sugar (¼ cup, moisture and caramel flavor)
- 2 pcs Eggs (room temperature, binds ingredients)
- 120 g Greek Yogurt (½ cup, plain, whole milk preferred, adds moisture and richness)
- 1 tsp Vanilla Extract (flavor enhancement)
- 120 g Sourdough Discard (½ cup, or active starter, tenderness and flavor)
- 113 g Unsalted Butter (½ cup or 1 stick, melted and cooled, moisture and richness)
Fruits
- 340 g Fresh Blueberries (2 cups or a 12 oz package, natural sweetness and burst of flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by greasing it lightly or lining it with paper liners.
- In a large mixing bowl, combine the all-purpose flour, kosher salt, and baking powder. Whisk these dry ingredients together.
- In another bowl, mix the granulated sugar and light brown sugar together, adding lemon zest if using.
Mixing
- Incorporate the eggs into the sugar mixture, whisking until well combined.
- Stir in the Greek yogurt and vanilla extract into the egg mixture.
- Add the sourdough discard into the wet ingredients and mix gently until just combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Carefully fold the fresh blueberries into your batter.
Baking
- Divide the batter among the prepared muffin tin about two-thirds full.
- Sprinkle a little extra sugar on top if desired.
- Bake the muffins for 25 minutes until golden brown and a toothpick inserted comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store muffins at room temperature in an airtight container for up to three days. You can also freeze them for up to three months.