Sourdough Discard Blueberry Muffins
These sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Made with simple pantry staples and sourdough discard, they’re an easy way to use up discard while baking a bakery-style muffin at home. Perfect for breakfast, snacks, or freezing for later!
Ingredients
- 2 eggs
- 150 grams sugar (3/4 cup)
- 50 grams milk or water (1/4 cup)
- 8 tbs melted butter (or coconut oil)
- 250 grams sourdough discard (about 1 cup)
- 1 tsp vanilla extract
- 220 grams flour (1 3/4 cup)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 170 grams blueberries (fresh or frozen, 1 1/4 cup)
- 1 tbs flour (for tossing with the blueberries)
Instructions
- Preheat & Prep: Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease it with butter or coconut oil.
- Mix the Wet Ingredients: In a mixing bowl with a paddle attachment or a large bowl, whisk together the eggs and sugar until smooth. Mix in the melted butter, vanilla extract, sourdough starter, and milk until well combined.(Check the notes below for long-fermenting instructions.)
- Add the Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Mix just until everything is incorporated and no dry spots remain.
- Fold in the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the batter. Then, gently fold the blueberries into the batter.
- Bake: Divide the batter evenly among your prepared muffin cups. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For deeper sourdough flavor and easier digestion, follow these directions for a long-ferment:
- After mixing eggs, sugar, butter, sourdough starter, milk, and flour (skip baking powder, baking soda, salt, and blueberries), cover the bowl and let rest at room temperature for 8–12 hours, or refrigerate up to 24 hours.
- When ready to bake, stir in baking powder, baking soda, salt, and blueberries tossed with 1 tbs flour.
- Proceed with baking as directed above