Sourdough Discard Blueberry Muffins

November 8, 2024

Preparation Time: 15 mins / Cook Time: 20-25 mins.

easy

12

These freshly baked and warm from the oven blueberry muffins are a classic favorite for breakfast or dessert table and taste especially with a cup of coffee or tea. This is an easy receipt but it still takes blueberry muffins to the next level, because we will add a little sourdough which gives them the subtle flavor. Plus, baking with sourdough discard is a great way to use up any leftover from sourdough starter..

Quick preparation time and simple ingredients makes these muffins ideal for both beginners and experienced bakers. You can prepare 12 muffins in less than 40 minutes.

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Ingredients:

Adjust Servings

	1 cup all-purpose flour
	1/2 cup sourdough discard (unfed)
	1/2 cup granulated sugar
	1/4 cup brown sugar
	1/2 cup milk
	1/4 cup melted butter
	1 large egg
	1 tsp vanilla extract
	1 tsp baking powder
	1/4tsp baking soda
	1/4 tsp salt
	1 cup fresh or frozen blueberries

Directions

1.

Step 1

Preheat the oven to 190°C (375°F). Line a 12-cup muffin pan with muffin liners or grease the pan lightly.

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2.

Step 2

Combine the sourdough, milk, melted butter, egg and vanilla extract in a large bowl. Mix until smooth.

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3.

Step 3

In a separate bowl, mix the flour, baking powder, baking soda, salt, granulated sugar and brown sugar together.

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4.

Step 4

Add the dry ingredients to the wet ingredients. Mix gently until the batter is just combined. Be careful not to over mix as this can make the muffins too thick.

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5.