Quick Sourdough Discard Blueberry Muffins
These Sourdough Discard Blueberry Muffins are soft, tender, and bursting with juicy blueberries. The sourdough discard adds a subtle tang that enhances the flavor while helping keep the muffins moist. Perfect for using leftover discard, these bakery-style muffins rise tall, have a golden dome, and make an easy, delicious breakfast or snack.
Equipment
- Muffin tin (12-count)
- Paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Ice cream scoop (optional)
- Wire cooling rack
Ingredients
- 1½ cups 187 g all-purpose flour
- 1 cup 200 g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 113 g unsalted butter, melted
- ½ cup 105 g sourdough discard
- ¾ cup 180 g sour cream or full-fat Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups 210 g fresh blueberries
- Granulated sugar for topping optional
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate 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. Do not overmix; the batter should be thick and slightly lumpy.
- Fold the blueberries gently into the batter, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Sprinkle the tops with a small amount of granulated sugar if desired.
- Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the door.
- Continue baking for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutritional Info (approximate per muffin)
- Calories: 230
- Carbohydrates: 33g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 19g
- Fiber: 1g
- Sodium: 150mg
