Sourdough Discard Blueberry Muffins
Tender, fluffy muffins bursting with blueberries. A quick breakfast that makes your sourdough discard shine.
Ingredients
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2
In a large bowl, whisk together the sourdough discard, eggs, milk, melted butter, sugar, and vanilla.
- 3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 4
Add the dry ingredients to the wet and stir until just combined. Do not overmix.
- 5
Toss the blueberries with 1 tablespoon of flour (this helps prevent sinking), then gently fold into the batter.
- 6
If making streusel, combine the flour, sugar, and cold butter. Pinch together with your fingers until crumbly.
- 7
Divide batter evenly among the muffin cups (fill about 3/4 full). Top with streusel if using.
- 8
Bake for 22-25 minutes until golden and a toothpick inserted in the center comes out clean.
- 9
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Baker's Tips
- •If using frozen blueberries, don't thaw them first — they'll bleed less into the batter.
- •For bakery-style domed muffins, fill the cups higher (almost full) and bake at 425°F for 5 minutes, then reduce to 375°F for the remaining time.
- •Swap blueberries for chocolate chips, raspberries, or diced apple and cinnamon.
- •Store in an airtight container for 3 days, or freeze for up to 2 months.
