Description
Light and tender sourdough muffins bursting with sweet blueberries, perfect for breakfast or snacks using sourdough discard.
Ingredients
Scale
- ½ cup sourdough discard (unfed)
- ½ cup unsalted butter (melted and cooled)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen blueberries (optional, but recommended)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together sourdough discard, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in milk until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
- Gently fold in blueberries if using.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use unfed sourdough discard for best texture.
- Fresh blueberries give the best burst of flavor, but frozen works well too.
- Do not overmix batter to keep muffins tender.
- Optional: sprinkle coarse sugar on top before baking for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: sourdough discard muffins, blueberry muffins, breakfast muffins, tender muffins, sourdough baking