Sourdough Blueberry Muffins

Starting a sourdough journey has its rewards but also requires a bit of patience and a good memory. This recipe is a great use of extra sourdough starter (discard). Like in many other discard recipes, there is no fermenting or waiting, just scoop it directly from your starter jar when you’re ready to bake!

MUFFINS

ingredients

  • 1 ½ cups (187 g) AP flour

  • 1 cup (200 g) white sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon table salt

  • ½ cup (113 g) unsalted butter, melted

  • ½ cup (105 g) sourdough discard

  • ¾ cup (180 g) sour cream

  • 1 large egg at room temperature

  • 1 teaspoon vanilla

  • 1 ½ cups (210 g) fresh blueberries

  • Optional toppings: Struesel, White Sugar, Extra Fresh Blueberries

INSTRUCTIONS

  1. Preheat oven to 425F and line a 12-count muffin tray with paper liners, spray with non-stick.

  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until just combined.

  3. In a separate bowl, whisk melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.

  4. Add wet ingredients to dry and use a spatula to gently fold. When the batter is about halfway mixed, add blueberries and continue to gently fold. Remember to not over-mix.

  5. Use a scoop to evenly divide the batter into prepared muffin tin. Sprinkle with white sugar or streusel topping.

  6. Bake in the center of the rack for 8 minutes. Drop oven temp to 350F and bake for 10-12 minutes, or until muffins are baked through. Insert a toothpick, it should come out clean or with moist crumbs.

  7. Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack.

crumb topping

Ingredients

  • 1 ½ cups all-purpose flour

  • ¾ cup light-brown sugar

  • ⅓ cup granulated sugar

  • ¼ teaspoon salt

  • ¼ teaspoon cinnamon

  • 1 ½ sticks chilled unsalted butter, cut into pieces

Directions

  1. In a bowl mix flour, light-brown sugar, granulated sugar, salt and cinnamon.

  2. Cut 1 1/2 sticks of chilled unsalted butter into pieces.

  3. Add in butter pieces, pinch with fingers until large clumps form.

  4. STORAGE: divide the mixture in half; freeze in plastic storage bags for future use.

RecipesJessica Gaddysourdough, sourdough starter, bluebery muffins, breakfast recipes, muffins